[DYSPHAGIA] Blue dye.

[eripley@yahoo.com (Irene Campbell-Taylor)]

A very valid point. Is applesauce subject to infection
control? I think there are ways of protecting the
patient without becoming obsessive. Reasonable care is
the issue because it has been demonstrated many times
that lethal pathogens can "crawl" along the tubing and
into the patient. Also, the risk of infection from
stomach pathogens is very high.  Let's not get carried
away with this. I'd like to hear from an infection
control officer that there's no reasonable way of
protecting the patient in using various forms of
coloring to check aspiration. 
Irene.
--- DSMC Speech <dsmcslp@hotmail.com> wrote:
> I've heard this about infection control, too.  I
> believe it was an RT who 
> responded that if we're using ice chips, tap water,
> etc. in our evals (which 
> are not "sterile"), "what is the problem with food
> coloring?"  Further, my 
> understanding is that since Methylene Blue is
> obtained via the pharmacy, a 
> physician's order is required for its use (at least
> in our facility).  I'm 
> curious what others are doing.
> Respectfully,
> Denise Stats-Caldwell, MA, CCC-SLP
> 
> 
> >From: "Pressman, Hilda" <Hilda.Pressman@med.va.gov>
> >To: "'Irene Campbell-Taylor'" <eripley@yahoo.com>,
> dysphagia@medonline.com
> >Subject: RE: [DYSPHAGIA] Blue dye.
> >Date: Tue, 10 Oct 2000 10:04:26 -0500
> >
> >Due to concerns about infection control, we are
> only allowed to use
> >Methylene Blue which is delivered from the pharmacy
> and disposed of after
> >use.  Has anyone else run into this type of edict?
> >
> > > -----Original Message-----
> > > From:	Irene Campbell-Taylor
> [SMTP:eripley@yahoo.com]
> > > Sent:	Thursday, October 05, 2000 10:59 PM
> > > To:	dysphagia@medonline.com
> > > Subject:	[DYSPHAGIA] Blue dye.
> > >
> > > An excellent question someone asked me as well
> as the
> > > suggestion about bluberries prompted me to think
> some
> > > more about food additives, dyes, etc. especially
> in
> > > view of the article and what was not made clear
> in it.
> > > Food dyes come in two forms - straight colors
> and
> > > lakes. Straight colors are usually water soluble
> dyes.
> > > Lakes are insoluble and these are, I believe,
> the ones
> > > causing the problem.
> > > Blue dye No 1 is approved under the Food Drug
> and
> > > Cosmetic Act for direct addition to food in the
> US. It
> > > is approved in both forms, dye and lake. Also
> approved
> > > for direct addition are blue2, green 3, red 3,
> red 49,
> > > yellow5, yellow 6, all in both dye and lake
> forms as
> > > well as orange B, and citrus red no.2.
> > >  I believe that there should have been more
> clarity to
> > > the description. It was described, if I remember
> > > correctly, as a coal tar derivative - the Lake
> not the
> > > dye.
> > > Color additives certifiable for food use ( a
> separate
> > > category) include blue#1 &2, Green #3, red #40.
> red
> > > #3. yellow#5 &6.
> > >
> > > Re the question about blueberries, colors exempt
> from
> > > classification include beet powder, carrot oil
> > > (wouldn't use this one myself), toasted
> cottonseed
> > > flour, fruit juice, grape color extract, grape
> skin
> > > extract, saffron, turmeric and vegetable juice.
> I
> > > think blueberry juice fits in here very nicely.
> > > Irene.
> > >
> > > =====
> > > Irene Campbell-Taylor, PhD
> > > Clinical Neuroscientist
> > >
> > > If one tells the truth, one is sure, sooner or
> later, to be found out.
> > > Oscar Wilde.
> > >
> > >
> __________________________________________________
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=====
Irene Campbell-Taylor, PhD
Clinical Neuroscientist

If one tells the truth, one is sure, sooner or later, to be found out.
Oscar Wilde.

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