UPITue, 27 Feb 2007 22:25 UTC
Leaving food on eating utensils and dishes could easily cause bacteria to grow on them, especially if it's moist, according to a U.S. study.
"The best thing you can do is wash your dishes off right away, before the food dries," said Melvin Pascall of Ohio State University. "It saves washing time and gets rid of places where bacteria can survive drying and washing."
Laura MacInnis
ReutersTue, 06 Mar 2007 04:45 UTC
GENEVA - Extremely drug-resistant strains of tuberculosis could spark a "practically uncontrollable" epidemic among HIV/AIDS sufferers in areas like Africa, a World Health Organisation (WHO) official said on Tuesday.
A STRAIN of tuberculosis that resists almost all of the drugs used to fight it is appearing around the world, including the US, the World Health Organisation and the Centres for Disease Control and Prevention have warned.
Mike Stobbe
APTue, 29 May 2007 20:57 UTC
A man with a rare and dangerous form of tuberculosis may have spread the disease to passengers and crew on two trans-Atlantic flights earlier this month, federal health officials said Tuesday.
CDC officials on Tuesday released information about the passenger, and called for people on the same flights to get checked for the infection.
Bottles and cans of alcoholic drinks will carry health warnings on their labels next year, a health minister said Monday.
The Health Ministry and the drinks industry struck a voluntary agreement that will lead - by the end of 2008 - to labels detailing how many units of alcohol each drink contains and recommended safe drinking levels for men and women.
Public Health Minister Caroline Flint did not reveal the exact wording to be used on the labels, but said the warnings will not be as strong as those found on cigarette packets.
Julie Winokur
AlterNetTue, 29 May 2007 08:47 UTC
Collateral Damage: Bad Medicine in Tennessee, a new film by Julie Winokur, explores the single largest Medicaid cuts in history -- a failed "reform" attempt that left 170,000 people without care almost overnight.
Mr Tan Boon Hock, 83, was nicked on his finger by a crab on Feb 22 while preparing live crabs for his family's dinner. He died two days later from the infection of the flesh-eating Vibrio bacteria.
Mr Tan had put a plaster on the cut and continued with his work, but around midnight he began vomiting and had diarrhoea. He refused to go to the hospital despite pleaas from his wife and daughter.
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If you're a husband who wants to keep your wife happy, you don't have to spend a fortune on diamonds, spa treatments and exotic vacations; just pitch in and help with the housework!
School bullying doesn't have to leave physical bumps and bruises to contribute to a hostile and potentially dangerous school environment. Behavior that intentionally harms another individual, through the manipulation of social relationships (or 'relational aggression'), is just as significant a concern for adolescent psychosocial development and mental health, according to Dr. Sara Goldstein from Montclair State University and her colleagues from the University of Michigan.
Their study1, published this month in Springer's Journal of Youth and Adolescence, shows that adolescents exposed to high levels of relational aggression perceive their school to be less safe, and are less pleased with the general social atmosphere of the school. Adolescent boys who are exposed to relational aggression are also more likely to carry a weapon to school. This is not the case for girls.
For many, the mild, slightly nutty flavor of Gruyère is the perfect addition to a steaming bowl of French onion soup or a ham sandwich, but for the medieval peasants who first created it, the flavor was secondary to matters of survival and location.
Gruyère resulted from the historic collision of food scarcity and a mountainous geography, yielding a distinct and rigorous cheese-making process.
In fact, all cheese types, there are now more than 1,400--initially arose due to the unique constraints forced by geography and the human effort to preserve the valuable commodity that is milk, says food scientist Paul Kindstedt, of the University of Vermont.
