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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

U.S. Agency Issues Standards On Cruise Ship Hot Tubs, Food

Associated Press

Five outbreaks of illness at sea prompted new federal guidelines Wednesday on cruise ships’ hot tubs and food, both potential sources of bacteria.

The guidelines, released by the federal Centers for Disease Control and Prevention, tell cruise ship operators how to prevent outbreaks of Legionnaires’ and gastrointestinal disease such as the ones last year on luxury liners. Two people died and at least 880 fell ill.

The guidelines are not law, and the CDC can’t fine or ground ships. But ships that don’t meet the standards could lose money if the CDC publicly announces health hazards or recommends that a cruise be canceled because of dangerous conditions.

The CDC oversees the federal inspection program for cruise ships.

“These recommendations are another step toward our goal of promoting a safe and healthy environment on cruise ships for the traveling public,” said Tom O’Toole of the CDC’s National Center for Environmental Health.

The guidelines, announced in New York at the CDC’s annual meeting with cruise industry representatives, are effective immediately.

Most lines are expected to comply, said John Estes, head of the International Council of Cruise Lines.

“We are ready to implement immediately the new recommendations,” said Al Wallack, a vice president of Celebrity Cruises, whose ship Horizon had a Legionnaires’ outbreak between April 30 and July 9.

One person died and 50 became ill. CDC scientists found Legionella bacteria in a contaminated filter for the ship’s three whirlpool spas.

The CDC also recommends that operators warn passengers about the risks of eating raw or undercooked food, such as raw oysters or Caesar salads. The four outbreaks of gastrointestinal disease at sea last year that left at least 830 people sick and an elderly man dead are believed to have originated in or been spread by contaminated food.

xxxx NEW CRUISE GUIDELINES New federal guidelines for cruise ships include: Change hot tub filters more frequently to ensure clean water. Test hot tub water hourly. Close hot tubs for at least four hours a day to add chlorination “shock” treatments. Improve hot tub maintenance records already required by CDC. Establish a monitoring system for passengers and crews for respiratory diseases. Require cruise lines to inform passengers of health hazards from raw and undercooked food.