ASAP Wound Dressing Gel approved by FDA
SALT LAKE CITY American Biotech Labs on Tuesday announced that the company has been granted formal approval by the Food and Drug Administration to market its ASAP Wound Dressing Gel throughout the United States.
ASAP Wound Dressing Gel is indicated “for the topical management of minor cuts, lacerations, abrasions, first and second degree burns and skin irritations,” the company stated. The product utilizes ABL’s SilverSol Technology.
“We are delighted with the FDA’s decision to grant approval for ABL to broadly market our ASAP Wound Dressing Gel,” stated William Moeller, a managing director of American Biotech Labs. “We feel this is a singularly effective wound care product, and it is a tremendous validation for us that ABL products have now received approval from the FDA.”
ABL has performed extensive anti-microbial studies against bacteria, yeast, fungus and other pathogens. Information about these studies is available at the research section of the ABL Web site, www.americanbiotechlabs.com/researchprotected/researchmenu.html.
Food-borne illness frequency remains almost unchanged, CDC reports
ATLANTA The incidence of the most common food-borne illnesses has changed very little over the past three years, according to a 10-state report released last week by the Centers for Disease Control and Prevention.
The findings are from 2008 data reported by the Foodborne Diseases Active Surveillance Network (FoodNet), a collaborative project of CDC, U.S. Department of Agriculture’s Food Safety and Inspection Service, Food and Drug Administration and 10 state sites.
Campylobacter, Cryptosporidium, Listeria, Shiga toxin-producing Escherichia coli (STEC) O157, Salmonella, Shigella, Vibrio, and Yersinia did not change significantly when compared to the previous three years (2005-2007), the latest data showed. Although there have been significant declines in the incidence of some foodborne infections since surveillance began in 1996, these declines all occurred before 2004. The incidence of Salmonella infections has remained between 14 and 16 cases per 100,000 persons since the first years of surveillance.
“This year’s report confirms a very important concern, especially with two high-profile Salmonella outbreaks in the last year,” stated Robert Tauxe, deputy director of CDC’s Division of Foodborne, Bacterial and Mycotic Diseases. “We recognize that we have reached a plateau in the prevention of foodborne disease and there must be new efforts to develop and evaluate food safety practices from the farm to the table. The foodborne division at CDC is planning to increase the capacity of several health departments so that outbreaks can be better detected and investigated.”
The USDA’s Salmonella Initiative Program, which began in 2006, has already significantly reduced the presence of Salmonellain raw meat and poultry products, according to David Goldman, assistant administrator of USDA’s Food Safety Inspection Service.
“We have worked hard to reduce contamination in FSIS-regulated products and have seen marked success in Salmonella and Listeria monocytogenes,” Goldman said. “We are concerned about the lack of progress in reducing the incidence of foodborne illness and believe this report points to the need for better information about sources of infection.”
The FDA is using new tools to help predict potential threats to foods and the best options for prevention to meet the many challenges of an increasingly complex food-supply chain, according to David Acheson, associate commissioner for foods.
“The FDA is embarking on an aggressive and proactive approach in protecting and enforcing the safety of the U.S. food supply,” he said. “The Agency is committed to make the necessary changes to keep unsafe products out of the marketplace before they reach consumers.”
Consumers can reduce their risk for food-borne illness by following safe food-handling and preparation recommendations and by avoiding consumption of unpasteurized milk, raw or undercooked oysters, or other raw or undercooked foods of animal origin such as eggs, ground beef, and poultry. Risk also can be decreased by choosing pasteurized eggs, high pressure-treated oysters, and irradiated produce. Everyone should wash hands before and after contact with raw meat, raw foods derived from animal products, and animals and their environments.
Fat-rich diet may reduce epileptic seizures, according to study
MILWAUKEE Most parents would not let their children eat a lot of whipping cream, vegetable oil and butter, but a new study shows that diet rich in those might benefit children with epilepsy.
The study, conducted by researchers at the Medical College of Wisconsin and appearing in the November issue of the journal Epileptica, indicates that a ketogenic diet might limit seizures.
According to a recent study of 43 patients at the Children’s Hospital of Wisconsin that has yet to be published, the approach has been effective. But, the researchers cautioned, the diet would require close supervision by healthcare professionals.
“This diet cannot be tried by parents without close medical management and follow-up,” lead study author and MWC professor of pediatrics Mary Zupanc said.
Of the children who started on the ketogenic diet between 2002 and 2006, half had a reduction in seizure frequency by more than 90% and had improved brain functioning. Most of the children who responded to the diet had either the most common form of epilepsy or a severe form called Lennox-Gastaut syndrome.