Tips for containing spread of swine flu

A swine flu outbreak appears to have killed dozens of people in Mexico and caused mild illnesses in the United States.

The Atlanta-based federal Centers for Disease Control and Prevention and the New York City Department of Health are recommending several steps to prevent the spread of the virus.

• If you have flu symptoms, stay home from work or school to avoid spreading the disease. Do not return until two days after your symptoms are gone.
• Cover your nose and mouth when you cough or sneeze, and wash your hands frequently.
• Go to the hospital if you have severe symptoms such as difficulty breathing, but if your symptoms are mild stay home to avoid spreading the virus to others at the hospital. Read more »

Influenza

Background
Influenza virus infection, one of the most common infectious diseases, is a highly contagious airborne disease that causes an acute febrile illness and results in variable degrees of systemic symptoms, ranging from mild fatigue to respiratory failure and death. These symptoms contribute to significant loss of workdays, human suffering, mortality, and significant morbidity. The 1918-1919 H1N1 type influenza pandemic killed an estimated 20-50 million persons, with 549,000 deaths in the United States alone.

Accurately diagnosing influenza A or B infection based solely on clinical criteria is difficult because of the overlapping symptoms caused by the various viruses associated with upper respiratory tract infection (URTI). In addition, several serious viruses, including adenoviruses, enteroviruses, and paramyxoviruses, may initially cause influenzalike symptoms. The early presentation of mild or moderate cases of flavivirus infections (eg, dengue) may initially mimic influenza. For example, some cases of West Nile fever acquired in New York in 1999 were clinically misdiagnosed as influenza.

Patients with influenza frequently present with various symptoms shared by many other viral infections. In the northern and southern hemispheres, these symptoms are more common in the winter months. As a result, during the winter, clinics and emergency department waiting rooms fill with patients who have influenza or other URTIs.
Pathophysiology
Influenza results from infection with 1 of 3 basic types of influenza virus—A, B, or C—which are classified within the family Orthomyxoviridae. These single-stranded RNA viruses are structurally and biologically similar but vary antigenically.

The RNA core consists of 8 gene segments surrounded by a coat of 10 (influenza A) or 11 (influenza B) proteins. Immunologically, the most significant surface proteins include hemagglutinin and neuraminidase. The viruses are typed based on these proteins. For example, influenza A subtype H3N2 expresses hemagglutinin 3 and neuraminidase 2.

The most common prevailing influenza A subtypes that infect humans are H1N1 and H3N2. Each year, the trivalent vaccine used worldwide contains A strains from H1N1 and H3N2, along with an influenza B strain.

Influenza virus infection occurs after transfer of respiratory secretions from an infected individual to a person who is immunologically susceptible. If not neutralized by secretory antibodies, the virus invades airway and respiratory tract cells. Once within host cells, cellular dysfunction and degeneration occur, along with viral replication and release of viral progeny. Systemic symptoms result from inflammatory mediators, similar to other viruses. The incubation period of influenza ranges from 18-72 hours.

Influenza A is generally more pathogenic than influenza B. Influenza A is a zoonotic infection, and more than 100 types of influenza A infect most species of birds, pigs, horses, dogs and seals. Indeed, the 1918 pandemic that resulted in millions of human deaths worldwide is believed to have originated from a virulent strain of H1N1 from pigs or birds. Recently, scientists obtained and sequenced the 1918 H1N1 strain from a frozen corpse found in Alaska. The virus was reconstructed at the Centers for Disease Control and Prevention (CDC) laboratory in Atlanta and was found to be highly lethal when tested in mice; the virus was also found to be lethal to chicken embryos. This unique N1 neuraminidase is being studied in order to provide better insight into the N1 found in H5N1, the type responsible for avian influenza (also known as bird flu). Read more »

History of the Coffee Bean

In the West, most of us have seen such top notch coffee equipment as Bunn coffee makers (high fi commercial coffee machines seldom seen in the third world, not to mention the often more expensive Curtis coffee makers); yet few of us have ever seen a live coffee bush.

Delicious coffee is grown in countries that are blessed with favorable climatic conditions. These nations are situated in the ‘Bean Belt’ and comprise of Brazil, Mexico, India, Indonesia, Columbia, Uganda, Vietnam, Ethiopia, Guatemala and Cote d’Ivoire. However, there are several issues surrounding the coffee plantation, for instance, the consumption of water and fertilizers.
The production of coffee is a tedious task involving processing, roasting, grading, decaffeination and storage. The coffee berries are first picked, either by hand or a machine. The green beans are then processed by either of the two methods, dry or wet process. The latter involves fermentation into the process. The beans are sorted and then fermented to remove the slimy layer and are then washed with fresh water and taken for drying. It can be done in a number of ways, drying tables are one. In the other method, the coffee is spread on beds and as a result, air passes through all the sides and then the mixing starts. Another method for drying is to keep them in sunlight or to blow heated air onto the beans using huge cylinders.

The next step of roasting determines the different factors of the coffee bean. The flavor, color, density of a bean, the type of packaging required are all concluded when a bean is roasted. The process of roasting can also be carried out at home. When a bean is roasted, the complex starch in the bean is broken down into simple sugars and the color is changed.