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Researchers have tested a new therapeutic method in mouse models of sepsis and stroke. They conclude that it could significantly improve outcomes in both conditions. Many conditions and adverse health events can cause chronic inflammation. This is the body's prolonged response to injury. Inflammation is meant to help the body heal. However, in some conditions, it can actually cause further damage — for example, if it lasts for too long, if the response is too strong, or if it is misdirected. This can happen following two potentially life threatening health events: sepsis and stroke. According to the Centers for Disease Control and Prevention (CDC), as many as 795,000 peopleTrusted Source in the United States experience a stroke per year. After such a cerebrovascular event, inflammatory responses typically take place in the brain, as the organ aims to repair its damaged cells. However, poststroke inflammation can also lead to further damage. For this reason, researchers have been looking into ways of arresting or moderating the inflammatory response in order to improve the effectiveness of therapy. Now, a new study in mouse models from Washington State University in Pullman suggests a novel method of preventing damaging inflammatory responses following sepsis or stroke. In a study paper that now appears in the journal Science Advances, the researchers argue that by using innovative technology, it would be possible to deliver a potent drug straight to the cells responsible for causing harmful inflammation. (Credits: www.medicalnewstoday.com)

According to the Centers for Disease Control and Prevention (CDC), they are investigating a series of Salmonella Dublin infections associated with ground beef. So far, the CDC have received notification of 10Trusted Source cases of infection caused by Salmonella Dublin. The cases span sixTrusted Source states: California, Colorado, Iowa, Kansas, Oklahoma, and Texas. The CDC have carried out laboratory tests on bacteria isolated from the affected individuals. Using whole genome sequencing, they found that "Bacteria isolated from ill people were closely related genetically. This means that people in this outbreak are more likely to share a common source of infection."

The CDC is not recommending that people stop eating ground beef products; however, they offer some safety advice and information about best practices:

• Ensure that ground beef is cooked thoroughly — to a temperature of at least 160°F.

• At restaurants, ask that meat be cooked to the appropriate temperature.

• Keep uncooked meat separate from food items that will not be cooked.

• After handling raw meat, wash the hands with soap for at least 20 seconds.

• Thoroughly wash anything that has come into contact with the raw meat, such as work surfaces and utensils.

• Freeze or refrigerate raw ground beef within 2 hours of purchasing it.

• Store ground beef in the lowest area of the fridge or freezer so it does not drip onto other food items.

• After cooking it, refrigerate leftovers within 2 hours of eating, and consume the rest within 3–4 days.

When checking that meat has reached the correct temperature, the CDC offers further advice:

• For burgers, insert the thermometer into the center of the patty.

• For meatloaf, insert the thermometer into the thickest part of the meat.

• For casseroles and sandwiches, insert the thermometer into several places.

(Credits: www.medicalnewstoday.com)