Public Health Wales and Torfaen County Borough Council with the Animal Health and Veterinary Laboratories Agency are investigating an outbreak of cryptosporidium associated with a farm in Cwmbran.

Four people who have worked at Greenmeadow Community Farm have tested positive for cryptosporidium, and a further 13 possible cases in staff and volunteers are under investigation.

The one adult and three teenagers who have tested positive had all bottle fed lambs and kid goats that had diarrhoea.

There have been no reported cases of illness among members of the general public who visited the farm.

Dr Lika Nehaul, Consultant in Communicable Disease Control for Public Health Wales, said:

“The farm director instigated and has fully co-operated with our investigations. Handwashing after coming into contact with farm animals is of the utmost importance in preventing infection with cryptosporidium. There is no reason for anyone to avoid visiting petting farms as long as they ensure that anyone who has touched animals thoroughly washes their hands with hot water and soap immediately afterwards.”

British athletes are being told not to shake hands at the 2012 Olympics in London, a good idea considering that one-in-five hospitals – hospitals with sick people where everyone is supposed to religiously wash hands – in Australia suck at handwashing.

The Australian government on Tuesday released data on the MyHospitals website about how often staff at 233 public hospitals clean their hands, against an interim benchmark of 70 per cent.

It is the first time such information has been made publicly available.

The figures show that about half of the country's major public hospitals are above the benchmark, while just over 30 per cent were similar to the current standard.

Around 19 per cent were below the benchmark.

The data are based on audits of hand hygiene moments - when there is a perceived or actual risk of pathogen transmission from one surface to another via someone's hands - in public hospitals between July and October last year.

Meanwhile, Dr Ian McCurdie, the British Olympic Association (BOA) chief medical officer, told the Daily Mail that a mild bug which can knock athletes off their stride could be picked up in the "quite stressful environment" of the Games.

When asked whether this means shaking hands should be off-limits, he said, “I think, within reason, yes.

“I think that is not such a bad thing to advise. The difficulty is when you have got some reception and you have got a line of about 20 people you have never met before who you have got to shake hands with.

'Within reason if you do and have to shake hands with people, so long as you understand that regular handwashing and/or also using hand foam can help reduce the risk - that would be a good point.'”

The advice is part of a detailed package of health and resilience issues which the BOA has looked at ahead of the Games.

Sprouts are not a health food. But there’s lots of other food safety myths. USA Today's Elizabeth Weise spoke with food safety experts to pull together a list of the most common food safety myths.

* Mayonnaise is a death trap.

Actually, mayonnaise is an ingredient "with penicillin-like properties," says Don Zink, senior science adviser for the Food and Drug Administration's Center for Food Safety and Applied Nutrition in College Park, Md. Mayo is a homogenized mixture of oil and water, with egg white to stabilize it. The salt and vinegar or lemon juice makes the tiny droplets of water suspended in the mixture deadly to microbes. So for a safer salad, don't hold the mayo. Putting in more mayonnaise only makes it safer, he says. No, not forever, but certainly long enough for a picnic.

• Pink pork is a no-no.

Not any more. Last year, the U.S. Department of Agriculture revised its decades-old guidelines and now says that pork, and all whole meat cuts, have to get to only 145 degrees internally, not the 160 the agency had previously suggested. That means a pork roast can have a rosy interior, not the dead gray of your mom's roast. The change comes because despite everything you were ever told, there's no trichinosis in commercial pigs. The parasitic disease is caused by eating raw or undercooked meat infected with roundworm larvae. It was a problem years ago, but no longer exists in commercially grown pork, according to the National Pork Board in Des Moines.

• You can smell when food's gone bad.

Microorganisms divide into two main groups, those that cause spoilage and those that cause disease. There's some overlap, but many bacteria that cause disease don't cause overt spoilage. "You could have loads of E. coli or salmonella or listeria in a food and it would not appear to be spoiled or have any off-odor or flavor," says the FDA's Don Zink. The only real way to judge the safety of a food is by what you know about how it was prepared and stored.

• You should wash produce and meat.

This one seems like a no-brainer: Washing makes things cleaner, right? Wrong. People think they can make produce safer by rinsing it under the tap, but that's a holdover from the days when they carried in vegetables straight from the garden, still dripping with dew, dirt and the occasional slug. Bagged leafy greens don't need to be washed at all. "Just open the bag and put them in the salad bowl," says the FDA's Zink. They were already washed in a sanitizing solution at the packing plant and frankly it was probably a lot cleaner than your kitchen.

Micro-organisms actually bond to the surface of the food item. "You are not going to rinse them off, it simply won't happen, they cannot be washed off," he says.

All washing might do is "remove the snot that some 3-year-old blew onto the food at the grocery store," says the ever-forthright Powell at Kansas State. Washing "lowers the pathogen count a little, but not to safe levels if it's contaminated."

Even though half the recipes involving meat tell you to rinse it off (especially chicken and turkey), this is unnecessary and actually dangerous, says Elisabeth Hagen, under- secretary for food safety at the U.S. Department of Agriculture. "Rinsing meat or poultry with water can actually increase your chance of food poisoning by splashing raw juices and any bacteria they might contain onto your sink and counters."

• If the water touched your hands, they're clean.

Think a quick rinse of your hands before you handle food is good enough? Nice try. A good hand-washing takes at least 20 seconds, says Doug Powell, a professor of food safety at Kansas State University in Manhattan, Kan., who has written research papers on the topic. The real cleansing is done by the friction and force of rubbing your hands together, along with the soap. The temperature of the water doesn't really matter, as it takes 160 degrees to kill bacteria, which would be fine except water that hot would also give you third-degree burns. But warm water does make it more likely you'll spend the necessary 10 seconds scrubbing under vigorously flowing water. And then another 10 seconds of vigorous rubbing with a towel. "The friction rips the microbes off your skin," says Powell. If you really want to go for the gusto, invest in a nail brush. "Because if you had a Number Two and you experienced 'slippage' with your toilet paper, that's where the pathogens go, under your nails."

The Minnesota Department of Health on Friday said at least 60 people became sick after eating contaminated food at two events at downtown Duluth’s Greysolon Plaza Ballroom on Dec. 3.

That report was up from 40 people as of Thursday.

Trisha Robinson, a senior epidemiologist with the health department, said it appears the culprit was norovirus, the most common food-related illness in Minnesota, which is often spread by food-handlers who don’t thoroughly wash their hands.

People who have been ill should also refrain from preparing food, commercially or for their own families, for an additional 72 hours after they recover, Robinson said. The virus, which moves from anal to oral contact, is not easily spread by casual contact but moves fast through contaminated food.

Greysolon Ballroom remains open and able to serve food, Robinson said, but Department of Health staff members have been on site to make sure the facility is taking proper precautions to prevent the problem from happening again.

About 250 people attended one event and 100 attended the other at the Greysolon, state officials said. One was a wedding and the other a private party.