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Asia Tightens Airport Screening as Nipah Virus Concerns Rise

  Airport health authorities wearing protective masks monitor passengers from international flights arriving at Suvarnabhumi International Airport in Bangkok, Thailand, amid reports of a Nipah outbreak. Airports across Asia are stepping up health surveillance as several countries respond to renewed concerns over the Nipah virus following confirmed cases in India. The virus, known for its high fatality rate and potential for human‑to‑human transmission, has prompted authorities to reintroduce precautionary screening measures to limit cross‑border spread. Health officials in Thailand, Singapore, Malaysia, Hong Kong, Nepal, and Taiwan have implemented temperature checks, health declarations, and targeted monitoring of passengers arriving from affected regions. While the number of confirmed cases remains limited, the severity of the virus has led governments to act swiftly. Nipah virus infections are rare but dangerous, with symptoms ranging from fever and headaches to severe respir...
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Peppery Roast Beef:

 


With its spicy peppery coating and creamy horseradish sauce, this tender roast is sure to be a favorite in your household.

  • Ingredients:

    • 1 boneless beef eye round or top round roast (4 to 5 pounds)
    • 1 tablespoon olive oil
    • 1 tablespoon seasoned pepper
    • 2 garlic cloves, minced
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon salt
    • Horseradish Sauce:
      • 1 cup sour cream
      • 2 tablespoons lemon juice
      • 2 tablespoons milk
      • 2 tablespoons prepared horseradish
      • 1 tablespoon Dijon mustard
      • 1/4 teaspoon salt
      • 1/8 teaspoon pepper

  • Directions:

    1. Preheat oven to 325°.
    2. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast.
    3. Place fat side up on a rack in a shallow roasting pan.
    4. Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
    5. Let stand for 10 minutes before slicing.
    6. In a small bowl, combine the sauce ingredients.
    7. Serve with roast.


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