That's the question we still have not answered yet.

In migraine, there are few things as distractingly painful sinusitis. Imagine that someone use several tons of pressure on a person continuously for several days in a row. Sure, sure, there must be something that can get rid of pain and infections, except for cutting open your sinuses and allow the liquid hit all at once. The drug can be? Unfortunately, no, says the group of doctors at Washington University School of Medicine. In a recent study published in today

Journal of the American Medical Association, doctors distribution of tablets to 166 patients suffering from sinus infections. Half of the pills are antibiotics, other placebo twice. Both patients recovered and about the same amount of time. "Patients are not better faster and have fewer symptoms when they get antibiotics," Dr. Jay Piccirillo, professor of otolaryngology and lead author of the study. "Our results show that antibiotics are not necessary for primary sinusitis - most people better themselves."

This is the case with amazing healing properties of medicines. Piccirillo and colleagues beef with drugs in any case. They find that the proposed antibiotics and that the increase of drug helped make bacteria buy strattera online more resistant. "There's movement in the movement, led by the Centre for Disease Control and Prevention to try to improve the rational use of antibiotics," explains Dr. Jane M. Garbutt, a professor of medicine at Washington U., who also worked on the study. As one of five prescriptions for antibiotics written for patients with sinus, the team of Washington U. felt it might be a good test to prove his point of view. 166 patients in the study of all live near St. Louis and was employed in the offices of primary care physicians. All of them reported symptoms of moderate to very severe: pain or tenderness in the face and nose and nasal discharge, which lasted from 7 to 28 days. Patients with complications (eg, simultaneous infection of ear or breast) or who suffered from chronic sinusitis were disqualified. Researchers randomly gave patients or ten-course amoxicillin or ten placebo and treatment more-counter medications to relieve a variety of side effects such as pain, fever, cough and congestion. At different stages of treatment - at the beginning and then at 3, 7, 10 and 28 - patients had to fill out a questionnaire about how they felt they had seen any recurrence of any symptoms and how much work they have missed. Doctors called his sinuses results of tests 16 or wand-16. (Who said that doctors have no sense of humor?)

Researchers found small differences in scale nozzle between patients on antibiotics and placebo patients there, but not to 7 days. And even then, the differences were not enough to be statistically significant. Both groups have an equal number of medications for pain and fever and congestion. At day 10, 80 percent of patients in both groups reported feeling much better, but the antibiotics had not had any importance at all. "This is a nasty disease," said Garbutt. "People are the essential features. They feel unhappy and miss from work time. If the antibiotic is not any good, then what? This is a question that we have not answered yet. But we are working on it. "

There's a thought to support you during your next sinusitis. .

Transmission: people food through improper handling.

What is foodborne illness? Foodborne diseases are often manifested as flu-like symptoms such as nausea, vomiting, diarrhea or fever, so many people can not recognize the illness is caused by bacteria or other pathogens on food. Thousands of species of bacteria that are naturally present in our environment. Not all bacteria cause disease in humans. For example, some bacteria are used beneficially in making cheese and yogurt. Bacteria that cause disease are called pathogens. When certain pathogens enter the food, they can cause foodborne diseases. Only a few species cause millions of cases of foodborne diseases each year. Ironically, in most cases of foodborne illnesses can be prevented. Proper cooking or processing of food destroys bacteria. They can grow in almost any food, but like protein foods such as meat, poultry, seafood, eggs and dairy products, in particular, but also high in fiber such as vegetables, beans and grains. A. Bacteria may be present on products when you buy them. Raw meat, poultry, seafood, eggs are not sterile. It is not a product, such as lettuce, tomatoes, sprouts, and melons. 2. Food, including security cooked, ready-to-eat food may become cross-contamination of bacteria introduced to the raw products, meat juices or other contaminated products or violation of personal hygiene. Bacteria multiply rapidly between 40 to 140 F. In order food from this danger zone, keep cold foods cold and hot food hot. Store food in refrigerator (40 F or below) or freezer (0 F or below). Cooking food to 160 F (145 F to roast, steaks and chops of beef, veal and lamb). Maintain hot cooked food at 140 F. heating cooked food to 165 F. What are the bacteria responsible for foodborne diseases? Some bacteria cause more severe disease than others, but only few of them are responsible for most cases. Here are nine of known bacteria. Campylobacter jejuni Found: intestinal tract of animals and poultry, milk, untreated water and sewage. Transmission: contaminated water, raw milk and raw or cooked with meat, poultry or seafood. Symptoms include fever, headache, muscle pain and then diarrhea (sometimes bloody), abdominal pain and nausea that appear 2 to 5 days after eating, may last from 7 to 10 days. Clostridium botulinum Found: widely distributed in nature: in soil and water, plants, and in the intestinal tract of animals and fish. Grows only in little or no oxygen. Transmission: bacteria produce a toxin that causes illness. Improperly canned foods, garlic in oil, and vacuum-packed and tightly wrapped food. Symptoms: toxin affects the nervous system. Symptoms usually appear within 18 to 36 hours, but sometimes can appear within only 4:00 or more than 8 days after eating, double vision, eyelid, problems with speech and swallowing, and shortness of breath . Fatal 3 to 10 days if not treated. Clostridium perfringens Found: soil, dust, sewage, and intestinal tract of animals and humans. Grows only in little or no oxygen. Transmission: the dining room is called the bud because many outbreaks result from food left for a long time steam tables or at room temperature. Bacteria destroyed by cooking, but some toxin spores can survive. Symptoms include diarrhea and gas pains may appear 8 to 24 hours after a meal, usually last about 1 day but less severe symptoms may persist for 1 to 2 weeks. Escherichia coli O157: H7 Found: intestinal tract of some mammals, raw milk, unchlorinated water, one of several strains of E. coli

, that can cause human disease. Transmission: contaminated water, raw milk, raw or rare ground beef, unpasteurized apple juice or cider, uncooked fruits and vegetables, from person to person. Symptoms: diarrhea or bloody diarrhea, abdominal pain, nausea, malaise, may begin 2 to 5 days after eating, which feed on, lasting about 8 days. Some, especially the very young, have developed Hemolytic-uremic syndrome (HUS) that causes acute renal failure. Similar disease, thrombotic thrombocytopenic purpura (TTP) can occur in older people. Salmonella (over 1600 species) Found: the gastrointestinal tract and feces of animals Salmonella Enteritidis in raw eggs. Transmission: Raw or poorly cooked eggs, poultry, meat, milk and dairy products, seafood. Symptoms include abdominal pain, diarrhea, nausea, chills, fever and headache usually appear 6 to 48 hours after eating, may last 1 to 2 days. Streptococcus Found: the nose, throat, pus, sputum, blood, and a chair person. Transmission: people food from poor hygiene, ill food handlers or improper handling of food; outbreaks from raw milk, cream, eggs, lobster, salads, custard, pudding and kept at room temperature for several hours between preparation and eating. Symptoms: sore throat, pain on swallowing, sore throat, fever, headache, nausea, vomiting, malaise, derived from 1 to 3 days after eating a few days to a week. Listeria Found: intestinal tract of humans and animals, milk, soil, leaf vegetables, and processed foods, can grow slowly at refrigerator temperature. Transmission: soft cheese, milk, improperly processed ice cream, raw leafy vegetables, meat and poultry. Disease caused by bacteria that do not produce toxins. Symptoms include fever, chills, headache, back pain, sometimes abdominal pain and diarrhea, 12:00 to 3 weeks after a meal in the future may develop more serious illness (meningitis or spontaneous abortion in pregnant women), sometimes just fatigue . Shigella (over 30 types) Result: the human intestine, rarely found in other animals. Transmission from person to person by fecal-oral route, fecal contamination of water and food. Most outbreaks by food, especially salads, cooking and dealing with workers using the rules of personal hygiene. Symptoms of the disease called shigellosis or bacterial dysentery. Diarrhea with blood and mucus, fever, abdominal pain, chills, vomiting, from 12 to 50 hours of eating bacteria can last from several days to 2 weeks. Sometimes, no symptoms seen. Staphylococcus aureus Found: the person (skin, infected cuts, pimples, nose, throat and). Transmission: people food through improper handling. Multiply rapidly at room temperature to produce a toxin that causes illness. Symptoms include severe nausea buy strattera online, abdominal pain, vomiting and diarrhea is derived from 1 to 6:00 after eating, recovery within 2 to 3 for severe dehydration dayslonger happening. Information Please Database, 2007 Pearson Education, Inc All rights reserved. .