Front Page Science

Topics for this course vary.  Our goal is to expand understanding of what is in the news and the science behind it.  You will have ample opportunity to get your questions answered and to discuss public policy issues that may arise.

Influenza.   What is the history and present status of influenza?  We will look at both topics, as well as the structure, replication, and transmission of the virus.   We will also focus on:
• The symptoms and laboratory tests used to diagnose the infection
• Seasonal variations, epidemics, and pandemics
• How the flu vaccine is made
• Other methods used to control and treat infection with this virus
• Bird flu and swine flu
• The economic impact of this disease

Food-borne illnesses.  Bacterial infections often make the news due to recalls of contaminated products.  Ingested viruses and mycotoxins (fungal products, like aflatoxins, that contaminate peanut butter made from moldy peanuts) can also lead to illness.  Some bacteria that will be covered are: 
• Campylobacter jejuni which can lead to secondary Guillain-Barré syndrome and periodontitis
• Clostridium perfringens, the "cafeteria germ”
• Salmonella spp.
• Escherichia coli O157:H7 (E.coli). 
Some organisms cause illness by producing  exotoxins in food, such as Clostridium botulinum and C. perfringens.   In the U.S., about 50% of food-borne infections are caused by viruses such as the norovirus.  Other viral agents include the enterovirus, hepatitis A virus, and the rotavirus.  Finally, we will look at C-J disease (analogous to “mad cow” disease) and ulcers caused by infection with the bacterium H. pylori.

Linda D. Caren received her Master’s and Ph.D. in the Department of Medical Microbiology at Stanford University.  She is Emeritus Professor of Biology, California State University, Northridge.  Some of the courses she has taught are immunology, medical microbiology, hematology, cell and tissue culture, and genetics.