Vietnam reports two H5N1 cases

first_imgJun 13, 2007 (CIDRAP News) – Vietnamese health officials announced yesterday that two more patients tested positive for H5N1 avian influenza, while animal-health officials suggested that unvaccinated ducks may be to blame for Vietnam’s recent rash of poultry outbreaks.Nguyen Huy Nga, director of Vietnam’s preventive medicine administration, said tests at a Vietnamese laboratory confirmed that a 28-year-old man from Tranh Hoa province and a 29-year-old woman from Ha Nam province, both in the northern part of the country, were infected with the H5N1 virus, according to an Associated Press (AP) report yesterday.Other media reports were unclear on the patients’ exact ages and the gender of the patient from Tranh Hoa. However, most reports, including stories today from two Vietnamese news services, said the patient from Tranh Hoa got sick after eating meat from an infected duck and was released from a hospital after recovering from pneumonia-like symptoms.Vietnamese news services also reported that the woman from Ha Nam province was in critical condition at the Hospital for Tropical Diseases in Hanoi. Officials were trying to learn how she was exposed to the virus.If the World Health Organization (WHO) confirms the two cases and two others reported by Vietnam over the past few weeks, the country’s H5N1 case count will rise to 97. For now, the count stands at 93 cases and 42 deaths.Since early May, Vietnam has battled H5N1 outbreaks in 15 provinces. The United Nations Food and Agriculture Organization (FAO) and Vietnamese agriculture officials recently conducted a joint investigation of outbreaks in Nam Dinh province, one of the affected areas. In a report released 2 days ago, the FAO said this year’s outbreaks are occurring later in the year than expected.Historically, January and February have been the worst months for the spread of H5N1, because of high consumer demand for poultry products during Lunar New Year (Tet) celebrations and because cooler temperature have been thought to favor the virus’s survival in the environment, the FAO report said.Investigators believe an increase in the numbers of ducks, many of which are unvaccinated, released to graze on newly harvested rice paddies are the reason for the later-than-usual spike in bird outbreaks this year, the report said. Farmers typically bring ducks that are hatched in nearby provinces to graze on harvested paddies in Nam Dinh province. Investigators found that unvaccinated young ducks, whose breeding cycles may not have corresponded with local vaccination campaigns, were released onto the rice paddies.”Free range duck production is an excellent system for farming, but there are risks and challenges involved,” said Andrew Speedy, FAO’s Vietnam representative, in the report. The agency recommends that officials ensure that all ducks are vaccinated, require hatcheries to meet basic biosecurity standards, and discourage small hatcheries.The FAO said current poultry vaccines are still effective and that it was assisting the government with the study of the H5N1 virus circulating in poultry. Jeffrey Gilbert, chief technical advisor of the FAO’s avian influenza program in Vietnam, said, “So far, genetic sequencing of recent viral isolates has shown no significant changes in the antigenicity of the virus.”Elsewhere, the health ministry in Malaysia said yesterday that five people in two central states have been quarantined for suspected H5N1 infection, Agence-France Presse (AFP) reported. The patients include three children and two adults. An 11-year-old boy was isolated at a hospital in Selangor state, while the others were hospitalized in Pahang state, the AFP report said.Chua Soi Lek, a health ministry official, told AFP all the patients had had contact with dead chickens. He added that 16 other people who were hospitalized with flulike symptoms have tested negative for the virus.The H5N1 virus resurfaced in Malaysian poultry early this month, marking the country’s first outbreak since February 2006, but it has never had a confirmed human H5N1 case.Meanwhile, the WHO yesterday confirmed the latest H5N1 case reported in Egypt, in a 4-year-old girl from Qena governorate who got sick on Jun 7 and was hospitalized 3 days later. She was reported to be in stable condition. An initial investigation revealed the girl had been exposed to dead birds. The case confirmation brings Egypt’s H5N1 total to 36 cases, of which 15 have been fatal.See also:Jun 7 FAO report 12 WHO statement read more

Legalising weed could see $675m a year spent on health interventions – report

first_imgOn top of that GST income, it also forecasts around $640 million from excise tax and $440 million from a specific harm reduction levy.In total, it would mean more than $1 billion a year coming in from taxes on legalised cannabis.READ MORE: “Using the suggested minimum prices of $20 for low THC products, $30 for medium THC products, and $40 for high THC products, it is likely that a total of $335 million in GST will be raised by the sale of 110 tonnes of recreational cannabis,” the report says. It recommends a limit of 110 to 120 tonnes of dried cannabis produced per annum – a significant increase on its current modelling, which estimates around 74 tonnes of cannabis is currently consumed each year in New Zealand.center_img NZ Herald 8 September 2020A legal cannabis market for recreational use could generate $675 million a year for the Government to spend on reducing cannabis-related harm, new economic modelling shows.Two reports by Business and Economic Research Ltd (Berl) also say that legalisation would see an initial spike in cannabis use, accompanied by more cannabis-related hospitalisations.But this would recede in the longer term and, with excise tax revenue put towards effective health interventions, cannabis users would have improved health outcomes while the justice system would save $11.4 million a year.Berl’s modelling was done for the Ministry of Justice in the lead-up to next month’s referendum on legalising cannabis for personal use.It was going to be published after the referendum in case it might unduly influence voters, but it has been released today following Official Information Act requests.Justice Minister Andrew Little has so far been coy about the value of any levy on legal cannabis products, which would be ring-fenced for health services such as therapy or addition treatment.But Berl estimated the level of excise tax based on the current price of cannabis and three different levels of potency of THC – the psychoactive ingredient in cannabis.It estimated the tax would net the Government $640 million per year.Adding the revenue from licensing fees minus the cost of administering the scheme, Berl says there would be $675m a year that could be used for health services.READ MORE: cannabis would create thousands of jobs, earn around $1 billion per year in taxes – reportTVNZ One News 9 September 2020If cannabis is legalised after this year’s referendum, it could see up to 5000 new jobs created in the sector and bring in more than $1 billion in taxes, according to two newly released reports.The Business and Economic Research Limited (BERL) report was commissioned by the Ministry of Justice and was proactively released to media today.last_img read more

In-flight fine dining: Is it really possible?

first_img 86 Views   no discussions Sharing is caring! Share Share Sharecenter_img Tweet Food & DiningLifestyleTravel In-flight fine dining: Is it really possible? by: – July 10, 2014 (CNN) — More and more airlines are teaming up with world-class chefs, hoping to solve that ultimate #firstworldproblem: how to serve a top-rate meal in the air.The strategy seems to be to throw glamorous, big-name chefs at the problem and hope that they can recreate on planes that same gastronomic magic they do at their restaurants.Celebrity chef Heston Blumenthal helped British Airways with a special Olympic in-flight menu in 2012; Joel Robuchon and Air France have made headlines with their collaboration, which began in 2011.The Ritz-Carlton Hong Kong has also been tasked with creating a first-class menu for Cathay Pacific.Their Italian restaurant, Tosca, is famous for creative Italian cooking and recently received one Michelin star after Pino Lavarra took over as executive chef.Lavarra was asked to whip up a gourmet menu that will work at 30,000 feet above sea level.He went one step further: Lavarra is serving the same in-flight meal at Tosca as a special four-course “first class menu” costing HK$1,400 ($180) per head.Airplane food served at an expensive restaurant?Lavarra admits it’s not the easiest sell.“I agree that in-flight food has a bad reputation. I also find most of it terrible,” says the chef.Lavarra says the idea of recreating gourmet restaurant experiences in the air will only ever be a concept.In reality, it will never be replicated.“The meal served on the plane, it’s cooked by somebody else, it’s prepared eight to 12 hours ahead of time, it’s mass production,” says Lavarra.In other words, it isn’t the personalized, fussy cooking of a top-notch restaurant.But the biggest problem is an airline’s concern for food safety, which trumps the customer’s desire for deliciousness.“Everything has to be pasteurized, and you can’t use raw tuna or raw beef,” says Lavarra.The chef serves high-quality beef carpaccio on both his in flight and restaurant menus.The one at the restaurant is a traditional Italian appetizer of thick slices of tender raw beef paired with ricotta and a perky tomato jam.The same dish on the plane has to be tweaked to get around food safety regulations: the beef is seared first, so it isn’t really a carpaccio anymore.For connoisseurs, it would be the equivalent of adding water to aged whiskey.CNN Travellast_img read more