Environmental Health

Free Blood lead testing (capillary) for children age 1 to 6 years of age. Call for an appointment at
(608) 355-3290.

Information on lead exposure, sources, risks in the home, and methods to decrease exposure. Call (608) 355-3290 for more information.

Free well water testing for pregnant women and families with children under 5 years of age. Tests include nitrates, bacteria, and flouride.

Human Health Hazard Inspections and Abatements. This agency administers the Sauk County Human Health Hazard Ordinance.

BURN BARREL BURNING:

Waste burning generates a variety of toxic chemicals and releases them into the environment where human exposures can readily occur.

Chapter NR 429, Wisconsin Administrative Code, prohibits the open burning of wet combustible rubbish, garbage, asphalt, oily substances, plastics or rubber products. Chapter NR 590, Wisconsin Administrative Code, prohibits the use of open burning as a form of waste disposal for commercial business. All wastes must be recycled where possible or landfilled in a Wisconsin Department of Natural Resources licensed landfill facility. Only paper, cardboard, and untreated wood may be burned.

Check local ordinances for further burn barrel restrictions and permit requirements. Contact Mike Sloat, WDNR Air Management Engineer for Sauk County at (608) 963-1407 or Wisconsin Department of Natural Resources Air Management at (608) 266-7718 for questions and concerns about open air burning.

LANDLORD/TENANT INFORMATION:

What You Should Know Before You Rent:

Call the Division of Health at (608) 266-1865 for an informational sheet or call the Division of Trade and Consumer Protection at (800) 422-7128.

Answering Your Questions About Landlord/Tenant Law

Call the Division of Health for a pamphlet or send a self-addressed, stamped envelope, with your request to:

Call the Division of Trade and Consumer Protection at (800) 422-7128, or call the Division of Health for a copy of a booklet "Landlords and Tenants, the Wisconsin Way" detailing State Statutes and Administrative Codes.

Landlord/Tenant Complaint Questions

• Call Division of Trade and Consumer Protection at 1-800-422-7128
• Tenant Resource Center
  (608) 257-0143
  

Legal Information:

1. Division of Trade and Consumer Protection at 1-800-873-0928
   
2. Western Wisconsin Legal Service, 202 W. Main St., Dodgeville, WI at 1-800-873-0928
3. Legal Action of Wisconsin at 1-800-362-3904
   
   

Radon Information Center

Questions concerning Radon in the home please call 1-888-LOW-RADON

Well Water Testing

FREE - Available for pregnant women and families with children under 5 yrs. of age.

Bacteria, nitrates and fluoride - Call the Sauk County Health Department at (608) 355-3290.

WHERE CAN I GET MY WATER TESTED?

1. Sauk County Health Department, 505 Broadway, 3rd fl., West Square Building, Baraboo, WI
   • Bottles can be picked up at the office window for testing bacteria, nitrates and fluoride.
   • You can collect the water sample yourself and send it along with payment for the tests to the State Lab of Hygiene.
2. Wisconsin State Laboratory of Hygiene
   Call (608) 262-8813
   
   For other testing of contaminants in water including metals and pesticides.
   
3. UW-Stevens Point http://www.uwsp.edu/cnr.htm
   Call: (715) 346-3209
   
4. CT Laboratories, http://www.ctlaboratories.com
   1230 Lange Ct., Baraboo, WI 53913. Call (608) 356-2760

The Environmental Task Force Program, part of the University of Stevens Point.

• Water sample bottles are available at the UW-Extension office for $40 for a Homeowner's package kit which includes testing for a variety of parameters including bacteria, nitrates, pH, hardness, alkalinity, chloride and conductivity.
• Bottles are available through UW Steven's Point Environmental Task Force to test water for a variety of contaminants in well water including metals and pesticides. Call the Environmental Task Force Program for information and costs of these tests.

Fluoride

Only Loganville, Merrimac and Ironton do not have flouride in their water supply. All other municipal systems in Sauk County have fluoridated water supplies.

FOOD SAFETY:

Meats, dairy foods and eggs spoil quickly. These foods contain bacteria that can cause illness if the foods are not stored or cooked properly. Summertime picnics and grilling outdoors also require special precautions to keep foods safe for everyon. The Holidays and preparing a turkey for a celebration also present unique challenges for keeping food safe and preventing the spread of illness.

Food Recall information

Tips on Food Handling

• Wash your hands often with soap and hot water. Dry your hands with a paper towel. Washing your hands is the best way to avoid food poisoning.
• Keep foods that spoil easily refrigerated or frozen until they are used. Thaw frozen foods in the refrigerator or in a microwave or under cold running water. Marinate food in the refrigerator.
• Check foods. Don't buy food if the package is damaged. Throw away foods that don't look and smell fresh. Throw away eggs with cracked shells.
• Clean cutting boards and knives after each use, or use disposable cutting boards.
• Don't use marinades for dips or basting after they have been used on raw meat.
• Make sure raw meat juices do not leak on to other foods in the refrigerator. Thaw frozen meats in a pan on the lowest shelf. Never store raw meat, poultry or seafood above ready to eat foods.
• Use a meat thermometer to be sure meats are safe to eat. The US Department of Agriculture (USDA) has a safe cooking temperature chart on their website.
• Cook all seafood to 145 degrees. Do not eat raw seafood.
• Cook poultry to 180 degrees, meat to 165 degrees..
• Cook eggs until the whites are firm and the yolks begin to harden. Don't eat foods that contain raw eggs. Pasteurized eggs can be used to make eggnog or mayonnaise.
• Keep hot foods hot and cold foods cold until they are served. To prevent illness hot foods should be held at 140 degrees and cold foods should be held at 41 degrees until served.
• Cool hot food in large, shallow containers quickly before storing. You can place the container in an ice water bath or divide the food into small containers before placing them in the refrigerator or freezer.

Eight Rules of Safe Food Handling

1. Practice strict personal hygiene.
2. Monitor time and temperture.
3. Prevent cross contamination.
4. Clean and sanitize food-contact surfaces, equipment and utensils before and after every use and at least once every four hours during continuous use.
5. Cook food to its required minimum internal temperature or higher. Poultry to 180 degrees, meat to 165 degrees, eggs to 160 degrees.
6. Hold potentially hazardous, hot food at 140 degrees Fahrenheit or higher and cold food at 41 degrees or lower.
7. Cool cooked food from 140 degrees F to 70 degrees F or lower within 2 hours and then from 70 degrees to 40 degrees in an additional four hours for a total cooling time of six hours.
8. Reheat potentially hazardous food for hot-holding to an internal temperature of 165 degrees F for 15 seconds within two hours.

Fourteen Factors Most Frequently Responsible For Causing Foodbourne Illness.

(In order of importance):

1. Inadequate Refrigeration/Cooling
2. Preparing Food Far in Advance of Service
3. Hot Holding At Bacterial Incubating Temperature
4. Infected Persons Touching Ready To Eat or Cooked Foods
5. Inadequate Reheating of Leftover Food
6. Inadequate Cleaning of Food Preparation Equipment
7. Use of Leftovers
8. Cross Contamination
9. Inadequate Cooking
10. Storing Acid Foods in Toxic Metal Containers
11. Contaminated Raw Ingredients in Uncooked Foods
12. Incidental Additives
13. Intentional Additives
14. Obtaining Foods From Unsafe Sources

WHAT TO DO IF FOOD POISONED?

• Collect a sample of the suspect food and store in the refrigerator for collection, don't freeze.
• Visit your family physician and provide a stool sample for testing.
• Contact the Wisconsin State Lab of Hygiene at 1-800-862-1013 to make arrangements to have both samples tested or contact the Health Department to pick up food sample and provide you with a self-administered stool collection kit.

FOOD SAFETY WEB SITES:

• http://www.safefoodcrew.org By the Madison Department of Public Health. A web site designed to train employees of retail food establishments by completion of a 12 module on-line food safety educational program.
• http://www.fsis.usda.gov By the USDA Food Safety and Inspection Service. Has multiple fact sheets prepared covering a variety of food safety practices useful in home food preparation.
• http://www.foodsafety.gov Consumer advice on a great variety of food safety related topics.
• A non-profit association of food safety professionals, world-wide. Educational videos.
• http://www.dhfs.state.wi.us Go to the Wisconsin Division of Health and Family Services website then enter HACCP Plan into the search box to find valuable information for Restaurant owners and managers to develop a Hazard Analysis Critical Control Point food safety plan for your establishment. Implementation of this plan will help ensure that you are providing your customers with the utmost confidence possible in the safe eating quality of the food you serve to them. Or you may call the Sauk County Health Department and ask for a copy of the plan. (608)355-3290.

MERCURY

What is Mercury?

Mercury is a heavy, silvery-white metal that is a liquid at room temperature or a crystal salt. Mercury may be found in organic (with carbon) compounds and inorganic forms (without carbon). Metallic, inorganic mercury is the natural form and generally does not absorb very well when it is swallowed. When its vapors are inhaled, it is very dangerous. When metallic mercury is touched it can be absorbed through the skin. Commonly, metallic mercury can be found in thermometers, barometers, electrical switches, thermostats, dental offices and on mirrors. Organic mercury is the most poisonous form. It is used as a fungicide and preservative for seeds, wood products, and paper products. In homes, it can be found in latex paints.

When metallic mercury is released from industries into the air, it can travel long distances and be deposited on soil and in lakes. In lakes, small organisms can change the mercury to a form of organic mercury (methylmercury) that builds up in the bodies of fish by way of bioaccumulation. All lakes in Wisconsin are now included in a state-wide health advisory that recommends against eating certain types of fish, especially large predators like pike and walleye that contain high levels of methylmercury.

In general, women of childbearing age, nursing moms and infants should avoid eating more than one meal a week of panfish and more than one meal a month of gamefish. Pregnant women should avoid any consumption of mercury-contaminated fish, large or small. Consult the Wisconsin Department of Natural Resources Fish Consumption Health Advisory for specific information and guidelines. Free from your local DNR outlet or may be printed out from their website:

http://dhfs.wisconsin.gov/eh/chemfs/fs/mercury.htm

HOW ARE PEOPLE EXPOSED TO MERCURY?

Drinking/Eating: People can be exposed to mercury by eating fish or shellfish caught in contaminated waters. Some dental fillings contain mercury and blood levels may be elevated for a short time after teeth are filled. Mercury can enter the body when contaminiated water is used for drinking or for food preparation.

Touching: People who work with exterior latex-paints containing mercury can absorb mercury through their skin. If a water supply is contaminated, people can absorb mercury as they bathe or use the water for other purposes.

Breathing: People can be exposed by breathing mercury vapors. This type of exposure can happen in the workplace or in homes where mercury has been spilled from a broken thermometer. People who use exterior latex paints that contain mercury in unventilated areas may be over exposed and could become seriously ill.

WILL EXPOSURE TO MERCURY RESULT IN HARMFUL HEALTH EFFECTS?

The following health effects may occur immediately or shortly after exposure to high levels of mercury:

• Chills
• Chest tightens, bronchitis, pneumonia
• Abdominal pain, nausea, vomiting, and loss of appetite
• Bleeding gums
• Leg pains and burning sensation in feet
• Lung and kidney damage
• Skin rashes. Children and infants can develop a specific allergic reaction to mercury

The following health effects can occur after several years of exposure to mercury (more than 10 ug/m3 in air):

Cancer: There is no evidence that mercury causes cancer.

Reproductive Effects: Symptoms include menstrual problems, possible miscarriages and damage to unborn babies.

Organ Systems: The nervous system and kidneys are very sensitive to mercury and are easily damaged. Symptoms of damage include blood in urine, shaking, burning pain in legs and feet, sleep disturbances, personality changes, irritability and memory loss.

In general, chemicals affect the same organ systems in all people who are exposed. However, the seriousness of the effects may vary from person to person.

What You Can Do to Reduce Mercury Pollution:

• Do not put mercury or mercury-containing products in the trash or down the drain because the mercury will get into the environment.
• Conserve energy in order to reduce the mercury released from coal-fired electricity plants.
• Identify items in your home that contain mercury and replace the mercury-containing devices with mercury-free alternatives.

WHERE IS THE MERCURY IN MY HOME?

There all kinds of everyday products that contain mercury. They may not pose a health risk until they have reached the end of their useful life and need to be disposed. This is where we need to be careful.

The following products contain mercury:

• Button batteries - mercuric oxide, silver oxide, zinc air button batteries used in watches, hearing aids, toys and other devices requiring small batteries.
• Cylindical and rectangular cell batteries - alkaline batteries sold before 1996 and zinc carbon batteries sold before 1994.
• Thermometers (fever, cooking, outdoor)
• Thermostats - used in old ovens, water heaters, furnaces
• Thermostat probes (on some gas-fired appliances with pilot lights)
• Fluorescent lamps
• Button batteries
• Switches or relays - in automobile hoods and trunks
• Wall light switches that were silent and manufactured before 1991
• Chest freezer lights
• Irons/Space Heaters - safety shut off switch in case the iron falls over
• Washing Machine - safety shutoff switch under the lid so the spin cycle stops when the lid opens
• Otuboard Motor - safety shut off
• Laptop computer - screen shuts off when closed
• Sump pumps/Septic systems - floater switch to turn on pumps when water reaches certain levels
• Lawn mower - fuel lever indicator
• Security systems - switch used to activate alarm when movement is sensed
• Phones - mute switch when phone is at a horizontal position
• Children's chemistry sets
• Agricultural chemicals/lawn chemicals/latex paint/wood treatment - mercury used as a pesticide, fungicide or mildewcide. Use of mercury in latex paint was banned in 1991 and in the other products in 1995.
• Contact lens solutions (thimersal), nasal sprays, diuretics, disinfectants, eye cosmetics - mercury used as a preservative.
• Cameras - position sensor used in still, video and film cameras to protect CCD from sunlight
• Archery bow - mercury used in the stabilizer of the 6", 8 ounce and 10", 11 ounce "Neutralizer models

DISPOSAL

All mercury and mercury-containing items should be recycled. Never pour mercury down a drain or sewer, flush down a toilet, or throw in the trash. As long as mercury is recyled, it will stay in the recycling loop, going into new products rather than into the environment. Sauk County has an annual Clean Sweep in the fall that accepts mercury items, free of charge to the public. Call the Sauk County Health Department at (608) 355-3290 for information on dealing with mercury waste handling and cleanup.

What Should You Do With A Broken Mercury Thermometer?

Many families have had a mercury thermometer in their medicine cabinet for years without it breaking. Yet, public health officials warn that a broken thermometer can pose a serious risk to your families health and the environment. Even if you've never broken a mercury thermometer, it doesn't mean you never will. Bring your broken mercury thermometer to the Sauk County Health Department located at 505 Broadway in downtown Baraboo for free disposal.

Even small mercury spills must be cleaned up properly.

Please follow the recommendations when cleaning up a broken thermometer:

1. Increase ventilation in the room with outside air and close the room off from the rest of the house. If available, use fans for a minimum of one hour to help ventilate the room.
2. Pick up the mercury with an eyedropper or scoop up beads with a piece of heavy paper (e.g., playing cards, index cards).
3. Place the mercury- contaminated instruments (dropper/heavy paper) and any broken glass in a plastic zipper bag and then in a third zipper bag (triple bag), tightly sealing each bag. Place the bags in a wide-mouth, sealable plastic container.
4. Bring the waste mercury, properly collected as outlined above to the Sauk County Health Department or keep in safe storage until the fall then bring it to the annual Sauk County Clean Sweep.
5. If weather permits, leave windows open for approximately two days to assure the area is completely ventilated.
6. When cleaning up a mercury spill"
   • DO NOT use household cleaning products to clean the spill, particularly products that contain ammonia or chlorine. These chemicals will react violently with mercury, releasing a toxic gas.
   • DO NOT use a broom or paint brush to clean up mercury. It will break the mercury into smaller beads and spread them around.
   • DO NOT use an ordinary vacuum or shop vacuum. The vacuum will release mercury vapor into the air and increase the likelihood of exposure. Use only a HEPA vacuum which prevents any dust or vapor dispersal. One is available at the Sauk County Health Department for public use.

To eliminate the need for such cleanups in the future, you can replace the broken thermometer with a non-mercury alternative.

What Are The Alternatives To Mercury Thermometers?

Several types of non-mercury thermometers are available commercially. These include:

• Digital electronic thermometers
• Glass alcohol thermometers
• Glass gallium-indium-tin (galinstan) thermometers

All of the above thermometers, like mercury thermometers, can be used to take oral, rectal or axillary (armpit) temperature. Digital electronic fever thermometers are readily available at retailers. There are also digital based thermometers for family planning that can be used instead of mercury based thermometers. Alcohol thermometers are currently less easy to find at retailers.

Galinstan thermometers have recently have approved by the Food and Drug Administration.

In addition, you can choose:

• ear canal thermometers
• flexible "forehead thermometers

Non-mercury thermometers are generally satisfactorily accurate and easy to use without any risk of poisoning according to the American Medical Association. Consult your family physician with any related concerns.

Phasing mercury-related products out of the user stream and into recycling and proper waste disposal wil help reduce the amount of mercury in our environment and improve the health of our citizens.

Or click on http://www.dnr.wi.gov" then do a search on mercury and choose WDNR Mercury. The DNR is working cooperatively to help keep mercury out of the environment. This is the State of Wisconsin DNR homepage that covers all aspects of dealing with mercury.

Or click on the US EPA website http://www.epa.gov and do a search on mercury to explore a variety of mercury related issues.