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Few People Changed Their Behaviour In The Early Stages Of The Swine Flu Outbreak
Few people changed their behaviour in the early stages of the swine flu outbreak, finds a study published on bmj.com. But the results do support efforts to inform the public about specific actions that can reduce the risks from swine flu and to communicate about the government"s plans and res.
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Pakistan Receives Grants To Fight TB, Infant, Maternal Mortality, Health Minister Says
Pakistan has obtained international support for its efforts to fight tuberculosis and lower infant and maternal mortality rates, Mir Aijaz Hussain Jakhrani, the health minister, said recently after returning from the 62nd World Health Assembly (WHA), the International News reports.
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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.
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Food Safety Measures For Fiddleheads, Health Canada

Health Canada and the Canadian Food Inspection Agency (CFIA) are reminding Canadians that fresh fiddleheads should be properly cooked before being consumed. Fiddleheads are the curled, edible shoots of the ostrich fern. They are collected in the wild and sold as a seasonal vegetable in stores and outdoor markets. There have been cases of illnesses in Canada and the U.S. associated with eating fiddleheads. Scientists believe that the most likely cause for these illnesses is an unidentified natural toxin in fiddleheads. Fiddleheads should never be eaten raw. Health Canada and CFIA recommends that fresh fiddleheads be washed several times in fresh cold water. Remove as much of the brown husk as possible from the fiddleheads. They should then be cooked in boiling water for 15 minutes or steamed for 10 to 12 minutes until tender. Water used for boiling or steaming fiddleheads should be discarded as it may contain the toxin. Fiddleheads should also be boiled or steamed prior to sautçİing, frying or baking. Symptoms of illness usually begin 30 minutes to 12 hours after eating raw or undercooked fiddleheads, and may include diarrhea, nausea, vomiting, abdominal cramps and headaches. Illness generally lasts less than 24 hours. This can result in dehydration, particularly among the elderly and in infants. There have been no reported cases of illness connected with eating fully cooked fiddleheads. Anyone experiencing the above symptoms after consuming fiddleheads should seek the advice of a health care professional and contact their local public health unit. It is estimated that there are approximately 11 million cases of food-related illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques. For more information on food safety tips and fiddleheads, please visit: Government of Canada"s Food Safety for Fiddleheads Partnership for Consumer Food Safety Education"s Be Food Safe Canada Campaign Canadian Food Inspection Agency


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