This blog presents Metropolitan Engineering Consulting & Forensics (MEC&F) claim management and claim investigation analyses of some of the typical claims we handle
HENDERSON, N.C. (WNCN) — Authorities have released the cause of a massive warehouse fire in Henderson last week.
The huge fire broke out Monday at ETC of Henderson, a company that makes janitorial supplies.
On Saturday, officials said in a news release that the fire was accidental and started in the “roll goods” section of the warehouse.
“The fire resulted from the ignition of a large roll of buffing pad material by sparks from an electric connection on the east wall while an employee was utilizing a forklift to move the buffing pad roll to other areas of the plant for processing,” officials said.
“The fire quickly spread to adjacent rolls of the buffing pad material and quickly overwhelmed the employee’s efforts at suppression as well as the building’s sprinkler system,” according to officials.
The Henderson Fire Department, North Carolina State Bureau of Investigation, and ATF conducted the investigation.
Belmont fire and police units responded to a report of a flooding condition at a home on the 2800 block of San Juan Boulevard early Friday morning.
An early-morning water main break Friday resulted in four Belmont homes being temporarily evacuated and the loss of approximately 120,000 gallons of water which flowed for approximately two hours, according to police.
At approximately 3:45 a.m., Belmont fire and police units responded to a report of a flooding condition at a home on the 2800 block of San Juan Boulevard. Upon arrival, first responders quickly found that the water was coming from the 2600 block of Monserat Avenue, which is up hill from the San Juan address. Emergency crews from the Mid-Peninsula Water District were called out and arrived within an hour, according to police.
It was determined that the water was coming from cast iron 6-inch main, which had failed. The pipe had been installed in the 1950s and connected the water main on Monserat Avenue to another water main on San Juan Boulevard. Initially, the residents in four homes, two on Monserat Avenue, one on San Juan Boulevard and one on Monte Cresta Avenue, were advised to evacuate as a precaution. The American Red Cross responded to provide assistance to the dozen affected residents, according to police.
At approximately 6 a.m., the water flow was shut off and there were no injuries. While water service to approximately 20 homes on Monserat Avenue was briefly interrupted, normal water service was restored. Structural engineers are being consulted regarding possible damage to the home on Monserat Avenue, adjacent to the water main break, and to the home on San Juan Boulevard. Geotechnical engineers and arborists will be checking the hillside between Monserat Avenue and San Juan Boulevard for issues related to erosion, according to police.
A video of the water while it was flowing can be viewed on the Belmont Public Safety YouTube Channel at youtube.com/belmontpublicsafety. -
A firefighter was transported to a local hospital with non-life threatening injuries after a fire pumper truck overturned Friday.
The incident happened in south Dallas near West Ledbetter Drive and Parkwood Drive. The fire truck rolled over onto its side while on the way to a fire, according to Dallas Fire-Rescue.
The firefighter was taken to a local hospital in stable condition and was later released, according to WFAA reporter Demond Fernandez. There was no other information immediately available.
A typical Dallas pumper truck
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A Dallas firefighter was injured when a pumper rolled over Friday night.
The apparatus was responding to a structure fire when the crash occurred near West Ledbetter and Parkwood around 7:30, according to a Dallas Fire Rescue official.
A photo posted on WFAA.com shows that the pumper came to rest on the driver's side on the shoulder of the road.
The firefighter suffered non-life threatening injuries and is listed in stable condition.
Quite a few accidents like that occur are committed by speeding fire trucks, fire engines, and responding firefighters on their private vehicles. They have killed quite a few people and caused a lot of property damage. Always stay clear of the fire trucks, as they will not always pay attention to other drivers on the road.
Saturday, June 03, 2017 03:48PM DOWNTOWN LOS ANGELES (KABC) --
A firefighter was critically injured Saturday morning when he fell from an aerial ladder during a training exercise in downtown, the Los Angeles Fire Department said.
The incident occurred about 9:43 a.m. in the 300 block of Main Street, said Amy Bastman, a spokeswoman for the department.
The injured firefighter was treated by his colleagues at the scene and transported to a nearby trauma center, Bastman said. His name was not immediately released.
Asked what might have caused the fall, LAFD Captain Branden Silverman said: "We're not sure at this time. An ongoing review and investigation is happening right now, and we'll have more information as that investigation continues."
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A firefighter was in critical condition Saturday after falling from a fire engine’s aerial ladder during a training exercise in downtown Los Angeles, officials said.
“It appears to have been a significant fall onto a firetruck,” Los Angeles Fire Department Capt. Branden Silverman said.
The accident occurred Saturday morning in the 300 block of South Main Street.
The firefighter, whose name has not been released pending notification of his family, was transported to a trauma center, officials said.
David Caswell and his wife live within view of the Barclay Hotel, where firefighters often train using an aerial ladder to swiftly scale the side of building.
Around 10 a.m., Caswell said, his wife saw the firefighter fall from what appeared to be about five stories.
“It was just awful,” he said. “They crowded around him, and there was lots of activity. They braced him up, and he seemed to be moving his limbs.”
Friday, June 02, 2017 10:49PM SAN FRANCISCO, Calif. (KGO) --
Five Bay Area restaurants may have served Ahi Tuna containing Hepatitis A.
Hawaii-based Hilo Fish Company has recalled the frozen Yellowfin Tuna cubes.
The fish came from Vietnam and the Phillippines to The Blue Hawaii Cafe, Bonito Poke food truck, and the Poke Shack -- all in San Francisco.
Fenix in San Rafael and Noelani's Bar and Grill in San Carlos also received the tuna.
Symptoms for hepatitis include fever, loss of appetite, and stomach pain. No illnesses have been reported.
Hepatitis A and Undercooked Shellfish
Eating raw shellfish, especially oysters, may put you at risk for hepatitis A. Bivalves such as oysters and clams filter large amounts of
water when feeding. If shellfish are living in water that has been
contaminated with stool containing the hepatitis A virus, the shellfish
may carry the virus. People then may get it when they eat the raw or
undercooked shellfish.
Raw shellfish also may carry other viruses and bacteria that can make people sick.
Not everyone who eats contaminated raw oysters or other raw
shellfish will become sick. But to reduce the chance of getting sick,
make sure that shellfish have been cooked thoroughly. ===========
Frozen tuna recalled after testing showed hepatitis A virus
By the associated press
OKLAHOMA CITY — Jun 2, 2017, 1:49 PM ET Some imported frozen tuna cubes and steaks are being recalled after testing showed they could be contaminated with the hepatitis A virus.
The U.S. Food and Drug Administration says Hawaii-based Hilo Fish Company told the agency in May it had recalled yellowfin tuna that tested positive for the virus. Hilo says the fish was sourced from Sustainable Seafood Company in Vietnam and Santa Cruz Seafood Inc. in the Philippines.
Some products were distributed to retail locations and restaurants in California, Texas and Oklahoma.
The FDA said Thursday no reports of illness have been linked to the tuna.
Hilo Fish Company's recalled products include 8-ounce steaks with label code 627152, and tuna cubes in 15-pound cases with label code 705342.
The Centers for Disease Control and Prevention says hepatitis A is a liver disease that can be transmitted through food or skin-to-skin contact.
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Frozen tuna tainted with hepatitis A shipped to Austin, New Braunfels retailers
By Dave Byknish
Published: June 2, 2017, 11:43 am Updated: June 2, 2017, 9:26 pm
AUSTIN (KXAN) — The Food and Drug Administration is urging caution and beginning an investigation of frozen tuna shipped from Indonesia that may be tainted with the hepatitis A virus. The tuna is believed to have been shipped to Austin and New Braunfels
The FDA has issued a recall for frozen yellowfin tuna steaks from Sustainable Seafood Company and yellowfin tuna cubes from Santa Cruz Seafood.
This recall by Hilo Fish Company includes Tuna Steaks, 8 oz. individually vacuum packed bags, production date code: 627152, Lot number: 166623; Expiration date: 2018-10-01 and Frozen Yellowfin tuna cubes, random; Individually vacuum packed; 15 lb. case, date code: 705342, Lot number: 173448; Expiration dates: 2019-04-01.
A spokesperson for HEB says the yellowfin tuna was only sold through a limited chef’s special plate ordered from May 5 through May 7 in the Central Market Cafe. HEB says they have not received any reports of illness related to this incident.
The tuna was also shipped to Sysco Foods Central Texas in New Braunfels.
No illnesses have been reported related to the tuna but if you feel you have gotten sick or eaten contaminated tuna within the last two weeks, you are urged to contact your doctor.
Contaminated shellfish, berries and salads are the most frequent foodborne sources of hepatitis A.
The contaminated tuna was initially found in a tuna shipment in Hawaii.
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About us
Sustainable Seafood Limited Company(SSC)
is a company specialized in processing and exporting fish: fresh and
frozen tuna (yellow fin & big eye), barramundi, mahi mahi and
opakapaka..
With a team of experienced staff in the seafood industry, SSC is one of the suppliers of the most prestigious frozen seafood suppliers on both dosmetic and international market.
Sustainable Seafoods Co., Ltd. is
located in Cam Lam - Khanh Hoa, where natural resourses of seafood are
abundant and plentiful. Natural advantages, modern equipment,
professional human resources are the basis for the development and
success. Currently SSC has been successful in exporting orders to countries outside with the EU code: DL 607.
Vision - Strategy - The company mainly focuses on the development of traditional products with credibility and quality - Sustainable SeafoodCo. strives for becoming one of the seafood export companies with prestige and high quality of Vietnam. - Developing SSC brand prestigiously and sustainability. - Maintaining existing export markets and continuously expanding new ones. - Strengthening business administration, human resources
organization, salary policy and constantly training, attracting
qualified staff, always having good remuneration policies for the
Leaders, the Managers and the employees.
============
What is the hepatitis A virus? The hepatitis A virus (HAV) is a single-stranded RNA virus belonging to the Picornaviridae family and the genus Hepatovirus.
It is an enteric virus and causes a liver disease in humans now known
as hepatitis A (previously known by other names including infectious
jaundice, viral hepatitis and infectious hepatitis). There are a number
of different hepatitis viruses but only the HAV, and possibly the
hepatitis E virus, can cause foodborne disease.
What foods can be contaminated? The HAV can only be present in foods as the result of faecal
contamination. Although this means that any food handled under poor
hygienic practices could potentially be contaminated, it is bivalve
molluscan shellfish, such as oysters, cockles and mussels, which are the
most common source of foodborne viruses. These shellfish concentrate
any virus particles in their tissues during filter feeding in
contaminated water.
In recent years, fresh produce, such as salads, fresh fruits and
vegetables, has increasingly been implicated in foodborne outbreaks of
hepatitis A. These products are likely to be consumed raw or lightly
cooked, and can become contaminated with faecal matter at almost any
point during growing, harvesting, transport and packing.
How does it affect human health? The infective dose for the HAV is uncertain, but it may be that as
few as 10 – 100 virus particles could cause disease. The incubation time
before symptoms appear is on average about 4 weeks, but it can vary
from 2 – 6 weeks. This long incubation time can mean that it may be
difficult to trace the exact source of the infection, and that large
numbers of individuals are affected before it becomes evident that there
is viral contamination in the food chain.
Many cases of HAV infection are asymptomatic, particularly in
children. When disease is evident, hepatitis A infection is usually a
mild illness. Initial symptoms include headache, fatigue, fever, poor
appetite, abdominal discomfort, nausea and vomiting. After a week or so,
viraemia (where virus can be detected in the blood stream) and liver
disease in the form of jaundice, or liver enzyme elevation, occurs.
Hepatitis A is usually a self-limiting disease lasting up to 2 months,
but in a few cases the virus can cause long or recurring illness lasting
up to 6 months. Infection can be fatal, particularly in people over 50
years old.
In the USA, this age group has a mortality rate reported as
1.8 % During infection individuals can excrete high numbers of virus
particles (more than 1,000,000 particles/g of faeces). The shedding of
particles can start in the last 2 weeks of the incubation period and in
some individuals can continue for up to 5 months after infection.
How common is illness? In many developing countries the disease is endemic and exposure
during early childhood because of poor hygiene is common. Early
childhood infections are usually asymptomatic and confer lifelong
immunity.
Outbreaks of hepatitis A are more likely to occur in developed
nations, or amongst travellers from developed countries to the
developing world, because exposure to the virus during early childhood
in individuals from developed regions is low. Countries where the adult
population has no immunity are at risk of large hepatitis A outbreaks
when food or water supplies are contaminated with the virus.
In 2007 there were an estimated 25,000 new hepatitis A infections in
the USA, although only a small percentage (less than 5%) of these are
likely to have been food or waterborne. In the EU in 2008 there were
just over 17,000 reported cases of hepatitis A reported by 29 countries.
In England and Wales the incidence of hepatitis A has decreased from
just over 1,800 in 1997 to around 400 in recent years.
Outbreaks Contaminated water and bivalve shellfish such as oysters, cockles and
mussels, are often associated with hepatitis A infections. The largest
recorded foodborne outbreak, involving 290,000 cases, was in Shanghai,
China in 1988 and was caused by clams harvested from waters polluted by
raw sewage.
Fresh fruits, such as strawberries, blueberries and raspberries
harvested by infected pickers, and associated products such as orange
juice, have caused outbreaks in the UK, New Zealand and the USA,
respectively. Imported lettuce, and in 2003 imported raw/undercooked
green onions (601 cases with 3 deaths), have also caused large outbreaks
in the USA.
Other foods linked to outbreaks include bakery products, sandwiches,
iced beverages, milk and milk products, semi-dried tomatoes, raw beef,
beer and soft drinks.
Where does it come from? The human intestine is the main reservoir for the HAV and
asymptomatic infected individuals, especially children, are an important
source of the virus. Transmission can occur via the faecal-oral route by direct
person-to-person contact, or from the ingestion of contaminated food or
water. It has been reported that transmission of the virus can occur as
the result of using contaminated drinking glasses. Infected food
handlers with poor hygiene are a potential source of the virus in food.
How is it affected by environmental factors? Viruses, including the HAV, are unable to multiply outside of the
host. Although the HAV cannot grow in food or water, it can survive in
many environments for some time. When excreted in human faeces the virus
can survive in water or soil for at least 12 weeks at 25°C. It has a
high resistance to many chemicals and solvents and is more resistant to
heat and drying than other enteric viruses. It can survive refrigeration
and freezing for up to two years and it is resistant to acid (pH 1 for 2
hours at room temperature).
The HAV is resistant to low levels of free chlorine (0.5 – 1 mg free
chlorine/l for 30 minutes). It is also resistant to perchloroacetic acid
(300 mg/l) and chloramines (1g/l) for 15 minutes at 20°C. The virus can
be inactivated on surfaces with a 1:100 solution of sodium
hypochlorite, or household bleach in tap water.
Thermal inactivation The HAV is relatively heat resistant, although thorough cooking at
higher temperatures will usually inactivate the virus. It is resistant
at 70°C for up to 10 minutes but is inactivated at temperatures of 85°C
for 1 minute. In the UK it has been recommended that cockles are heated
to an internal temperature of 85 – 90°C for 1.5 minutes to inactivate
HAV and data from the World Health Organization suggests that shellfish
from HAV-contaminated areas should be heated to 90°C for 4 min or
steamed for 90 sec.
How can it be controlled? Strategies to reduce the risk of foodborne outbreaks of hepatitis A
should focus on preventing foods from becoming contaminated. In
developing countries young children should be kept away from areas where
fresh produce is grown and harvested, and clean water should be used
for the irrigation, washing and processing of foods. Shellfish
harvesting areas should be monitored for sewage contamination.
For food processors Food handlers should wash hands frequently and wear gloves,
particularly at points in the food chain where foods that will receive
no further cooking are handled. Those suffering from symptoms of
hepatitis A should be removed from the food production area until they
have a medical release.
For caterers and consumers Caterers should be careful to purchase shellfish and fresh produce from sources where there is little risk of contamination.
If food could be contaminated with the HAV, consumers should be
advised only to eat thoroughly cooked foods from known sources and not
to eat uncooked fruits or vegetables that they have not peeled or
prepared themselves.
Are there rules and regulations?
There is no specific legislation in the EU or in the USA regarding
levels of enteric viruses, such as HAV, in foods. However, EFSA has
recommended the development of microbiological criteria for viruses in
bivalve molluscs unless they are labelled: “to be cooked before
consumption
JOLIET, IL - A 15-year-old boy has been arrested on arson charges for allegedly setting the fire Monday night at the abandoned Joliet Correctional Center.
Deputy Police Chief Ed Gregory said in a statement that the suspect was at the closed prison on Collins Street with a 15-year-old friend when he intentionally set some papers on fire with a lighter.
"The fire was too close to exposed insulation that caught fire...then caught the rest of the building on fire," Gregory said in a statement.
The 15-year-old was arrested Tuesday afternoon on one count of arson and booked into the River Valley Juvenile Detention Center. The 17-year-old was questioned and released without being charged.
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Fire at old Collins Street Prison By Brian Stanley - bstanley@shawmedia.com
May 29, 2017
JOLIET, IL – Fire caused heavy damage Monday night to a building at the abandoned Joliet Correctional Center on Collins Street.
Battalion Chief Jeff Carey said crews were called about 7:40 p.m. to the Collins Street prison after several nearby residents reported smoke.
“Two people were walking out of the prison when we arrived and said their had been several people hanging out inside,” Battalion Chief Jeff Carey said. “We had to unlock seven gates to get in here.”
The witnesses who’d been inside the prison and others with them were taken into custody by Joliet Police. An arson investigator was at the scene Monday night.
The fire caused heavy damage and destroyed the roof of the prison’s industries building – a two-story stone brick structure in the center of the facility. The closest sallyport to the industries building is welded shut, Carey said.
It took about two hours to put out the fire.
“We ran our water supply down Collins Street to the ladder truck and over the wall to [put out] the roof,” Carey said.
JOLIET, Ill. (WLS) -- Three people died in a house fire early Saturday in southwest suburban Joliet, officials confirm.
Firefighters were called at about 2 a.m. to the house in the 0-100-block of North Center Street. The bodies of a baby and two women were found.
A man in the house jumped from a second-story window, fire officials said.
The cause of the fire was still being investigated.
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JOLIET, IL – The Joliet Fire Department received a call early Saturday morning about several individuals trapped in a burning building.
Deputy Fire Chief Greg Blaskey said that when the department reached the home at 16 N. Center Street, it was already entirely engulfed in flames. Firefighters were met by an individual who said he had been inside the house but jumped from the second floor to escape. He went on to say that others still were inside the building.
Because of the intensity of the fire, firefighters were unable to enter the home immediately. Once it was safe to enter, two adult females and an infant were found dead on the second floor.
The origin of the fire still is being investigated by the Joliet Fire Department and the Bureau of Alcohol, Tobacco, Firearms and Explosives. The names of the three people are being withheld pending positive identification. Autopsies are scheduled for Sunday.
