Word: salmonella
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Dates: during 1990-1999
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Physicians use vaccines against viruses, such as the measles, polio, mumps, or rubella, against bacteria, such as typhoid and salmonella, and against bacterial toxins, such as pertussis, tetanus and diphtheria. Each type of antigen, however, requires its own strategy...
Effective new drugs will probably be developed, but a decade may pass before they are ready for use. In the meantime, several measures could prolong the usefulness of antibiotics currently on the shelf. To counter the rise of resistant strains of salmonella, the practice of dosing farm animals with large quantities of antibiotics could be curtailed. Hospitals could do a better job of using late-model antibiotics more sparingly, thereby preserving their effectiveness. Public health departments in major cities could return to the old practice of strictly monitoring the drug therapy of TB patients who haven't been following their...
...killer in Iraq right now," says Arfan al-Hani, a suburban-Chicago cardiologist who led the Arab-American medical delegation. Hospitals across the country are admitting two to five times as many patients with gastroenteritis caused by waterborne infections as they did before the war. Some other infections, including salmonella and shigellosis, could be treated with simple antibiotics. But all the doctors can offer are sugar-water solutions, and so patients are dying...
Cherish the memory. The all-American egg breakfast has become as strong a social taboo as smoking a fat stogie in a crowded elevator. Cholesterol fears initially scrambled the egg industry, but the real threat is the current panic over salmonella. This toxic raw-egg bacteria caused more than 2,000 cases of food poisoning in the U.S. last year. As Gourmet magazine declared, "Dishes made with raw or undercooked eggs -- Caesar salad and eggs Benedict -- are in danger of becoming extinct...
While the health risk is real, so too is the potential for eggsessive overreaction. Even though cooking kills salmonella bacteria, the hard-boiled food industry has fallen in love with the safety and shelf life of pasteurized liquid eggs. Since last fall, Hyatt hotels have dished up fresh eggs only when a guest explicitly requests them sunny-side up. Diners are not told of this shell game, for as a Hyatt spokeswoman insists, "to the average person's taste, I don't think you'd notice." Liquid eggs have become the norm at fast- food chains (Burger King...