The increasing burden of emerging infectious diseases worldwide confronts us with numerous challenges, including the imperative to design research and responses that are commensurate to understanding the complex social and ecological contexts in which infectious diseases occur. A diverse group of scientists met in Hawaii in March 2005 to discuss the linked social and ecological contexts in which infectious diseases emerge. A subset of the meeting was a group that focused on ''transdisciplinary approaches'' to integrating knowledge across and beyond academic disciplines in order to improve prevention and control of emerging infections. This article is based on the discussions of that group. Here, we outline the epidemiological legacy that has dominated infectious disease research and control up until now, and introduce the role of new, transdisciplinary and systems-based approaches to emerging infectious diseases. We describe four cases of transboundary health issues and use them to discuss the potential benefits, as well as the inherent difficulties, in understanding the social-ecological contexts in which infectious diseases occur and of using transdisciplinary approaches to deal with them.

Nipah infection was not widespread among abattoir workers in Malaysia and was linked to exposure to pigs. Since it may be difficult to identify Nipah-infected pigs capable of transmitting virus by clinical symptoms, using personal protective equipment, conducting surveillance for Nipah infection on pig farms which supply abattoirs, and avoiding handling and processing of potentially infected pigs are presently the best strategies to prevent transmission of Nipah virus in abattoirs.

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A food premise's sanitation level can be reflected by the cleanliness of its food contact surfaces. Contaminated food contact surfaces along with poor handling methods by food handlers may increase the risk of foodborne diseases through cross-contamination events. This study aimed to assess the microbiological contamination levels on food contact surfaces of 12 residential college cafeterias in a local university and its correlation with the cafeteria's premise grade. The presence of selected indicator and pathogenic microorganisms (total viable count (TVC), total coliform, Escherichia coli, Staphylococcus aureus, Salmonella spp., and Shigella spp.) on food contact surfaces were also determined. Cutting boards, knives and utensils (cutleries, bowls and plates) that were used for ready-to-eat food were sampled for this study. The cafeteria's premise grade was obtained based on the food premise inspection report by the university Health Centre. Three cafeterias have significantly higher (p < 0.05) bacterial counts (TVC) as compared to the international standard (1 log CFU/cm 2). E. coli was only found in 2 cafeterias while Salmonella spp. was only detected on 7 of the cafeterias. Cutting boards were identified as the most contaminated food contact surface whereas utensils were the least contaminated. There was only a weak correlation between the microbiological levels on food contact surfaces and the cafeteria's inspection grade (r = 0.02 p > 0.01). This study demonstrated that the sanitation level of food contact surfaces in the residential college cafeterias was only average. Improvements need to be done to increase the sanitation level of the cafeterias, thus assuring the safety of the food for consumers.