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The U.S. Food and Drug Administration is taking steps to protect the public following the early identification of Salmonella Tennessee in one company's supply of hydrolyzed vegetable protein (HVP). This is a common ingredient used most frequently as a flavor enhancer in many processed foods, including soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings.
Some of the 26 million Americans with asthma may also be prone to bone loss. According to a study published today in the May issue of Annals of Allergy, Asthma & Immunology, the scientific journal of the American College of Allergy, Asthma and Immunology, there seems to be association between asthma and a decrease in bone mineral density.
Measures to reduce the spread of COVID-19 through non-pharmaceutical interventions (NPIs) such as mask wearing and social distancing are a key tool in combatting the impact of the ongoing coronavirus pandemic.
The National Alliance of Wound Care announced today that its NAWC association received membership in the National Quality Forum. "Our relationship with the NQF is another step in our ongoing efforts to elevate the status and awareness of the WCC credential through networking and increased visibility.
In the era of "publish or perish," research results that disprove the hypothesis tested often go unpublished. In addition, many researchers who have been unable to reproduce results from other laboratories have found it difficult to publish their findings.
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