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Popular Articles

Big Disparities In The Treatment Of Arrhythmias Across Europe
The latest statistics regarding the use of pacemakers and implantable cardiac devices in Europe was presented on Sunday 21 June, at EUROPACE 2009, the meeting of the European Heart Rhythm Association (EHRA)1 which takes place in Berlin, Germany from 21 to 24 June.

3D Printing For New Tissues And Organs
A more effective way to build plastic scaffolds on which new tissues and even whole organs might be grown in the laboratory is being developed by an international collaboration between teams in Portugal and the UK.
News of the day
Early Switch From Cyclosporine To Sirolimus After Renal Transplantation Produces Sustained Improvement In Renal Function
BOSTON - Favorable 12-month outcomes are maintained through 30 months of follow-up when renal transplant patients are converted from a cyclosporine (CsA)-based regimen to a sirolimus (SRL)-based regimen three months post-transplant, according to results of the CONCEPT study announced here at the American Transplant Congress (ATC) 2009.
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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