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Chemotherapy Plus Radiotherapy, With Or Without Surgery, Are Options For Patients With Stage Iiia (N2) Non-Small-Cell Lung Cancer
An Article published Online First and in an upcoming edition of The Lancet concludes that radiotherapy plus chemotherapy, with or without surgery, are both treatment options for patients with stage IIIA (N2) non-small-cell lung cancer. The Article is written by Dr Kathy Albain, Loyola University Chicago Stritch School of Medicine, Cardinal Bernardin Cancer Center, Maywood, IL, USA, and colleagues.

Vanderbilt Researchers Pioneer An Advanced Sepsis Detection And Management System
When Jason Martin gives a talk about his research, he begins with the dramatic story of Mariana Bridi da Costa: The young Brazilian supermodel died from severe sepsis in January after amputation of both her hands and feet failed to stop its spread.
News of the day
Virus Avoids Degradation And Turns Pathway Into A Helping Hand For Virion Production
Not satisfied with simply thwarting its host"s defensive maneuvers, HIV actually twists one to its advantage, based on new findings from Kyei et al. in the July 27, 2009 issue of the Journal of Cell Biology. Vojo Deretic and colleagues suggest that autophagy - a stress response process - helps HIV to proliferate and that conversely, blocking autophagy lessens HIV production.
Medical Devices

Connecticut Health Department Urges Food Safety When Grilling Outdoors

Summer is the season for sizzling - steaks, chicken, ribs, veggie kabobs and much more. The Connecticut Department of Public Health reminds everyone that food safety is essential when grilling outdoors and offers tips to ensure that family barbecues and backyard picnics remain fun, healthy outings. "This Fourth of July holiday, many of us will be spending time with our family and friends at barbecues and picnics," said DPH Commissioner J. Robert Galvin, MD, MPH, MBA. "It is important that people remember that food safety is just as important when you"re cooking outside as it is when you"re cooking inside." Healthy tips for grilling outdoors: - Wash hands - Wash hands for 20 seconds with soap and water and dry your hands with a paper towel following restroom use, before preparing foods, after handling raw meat or before eating. Be sure to wash hands thoroughly after handling raw meat products and before handling other foods. Clean hands will help prevent the spread of potentially illness-causing microorganisms. - Clean - Wash food-contact surfaces often with warm soapy water. Bacteria can spread and get onto cutting boards, knives and counter tops. Wash fruits and vegetables before preparing. - Separate utensils - Be sure to use separate plates and utensils for cooked and uncooked foods. Bacteria from uncooked meats and poultry can be dangerous if they contaminate cooked food. Don"t reuse marinade - discard after food is removed for cooking. If basting is required, use a freshly prepared marinade. - Take temperatures - Cook food thoroughly. The most common minimum internal cooking temperatures are 158 degrees Fahrenheit for hamburgers, 145 degrees Fahrenheit for steaks and ribs, and 165 degrees Fahrenheit for poultry. Be sure to use a food thermometer to check temperatures. - Keep it cold (or hot) - Keep cold food refrigerated until it is ready to be placed on the grill. Consume immediately or hold hot on the grill. Do not hold cooked foods at room temperature. Cooked, hot foods should be kept at 140 degrees Fahrenheit or warmer. Cold foods should be kept below 45 degrees Fahrenheit. Don"t let temperature-sensitive food sit outside. The Connecticut Department of Public Health


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