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from David Sinclair, PhD AO:
The simplest way to distinguish #coronavirus from a common cold is that the COVID-19 infection does not cause a cold nose or wet cough, but it does create a dry and rough cough. Fever is also an early sign. If you are sneezing, don’t be concerned...
If you or a family member has difficulty breathing or continual shortness of breath, persistent pain or pressure in the chest, new confusion or inability to arouse, or bluish lips or face, the CDC says you should seek medical attention immediately:
The virus is typically first in the throat causing inflammation & a feeling of dryness. This lasts 3-4 days. The virus then travels through moisture in the airways to the trachea & into the lungs, causing pneumonia for 5-6 days, which makes it very hard to breathe.
Pneumonia manifests with a high fever and difficulty breathing. The common cold is not accompanied, but there may be a choking sensation. In this case, a doctor should be called immediately.
People with serious chronic medical conditions like heart disease, diabetes, lung diseases, immune deficiencies, or lack a spleen are most at risk. Contact your healthcare about obtaining extra essential medicines. If you cannot get them, consider using mail-order.
People are infectious a few days before they even have symptoms. Based on yesterday’s @NatureMedicine paper I posted, about a case of #COVID19 in Australia, it took a week after admission for the virus to be undetectable in a nasal swab. It took her two weeks to recover.
Hospital staff have suggested doing this simple verification every morning: Breathe in deeply and hold your breath for 10 seconds. If this can be done without coughing, without difficulty, there is likely no fibrosis in the lungs, indicating the absence of infection...
Ensure that your mouth & throat are always wet, never dry. You should drink a sip of water every 15 minutes. Even when the virus enters water or other liquids through the mouth, it will get flushed directly into the stomach. (Note: I don’t know if this is true but it can’t hurt).
The virus hates heat & dies if it is exposed to temperatures greater than 80°F (27°C). Therefore hot drinks such as infusions, broths or simply hot water should be consumed. These hot liquids may kill the virus and are easy to ingest. Raw food from public places are risky...
The virus has a large size (a diameter of 400-500 nanometers) so N-95 face masks can stop it. Stay 6-10 feet away from others to allow the virus to fall to the ground. Fortunately, sneezing is not a common symptom of #COVID19.
When the #coronavirus is on hard surfaces, it survives 12-96 hours. If you touch public doors, appliances, railings, touchscreens, elevator buttons, etc, wash hands for > 20 sec with soap and/or disinfect with alcohol gel. Use elbows, knuckles & sleeve-covered hands when possible.
The virus can live nested in clothes and tissues for 6 - 12 hours. It has an outer lipid membrane, so common detergents will kill it. Things that cannot be washed should be exposed to the sun for a day and the virus will surely die. #CoronavirusUSA
#coronavirus seems to survive on hands for > 10 minutes, during which time you will probably rub your eyes or touch your nose or lips. We usually touch our faces every 12 seconds. So, wash your hands often. Also, act like you have #COVID-19 and you don’t want to spread it.
—David Sinclair, PhD AO, as posted on Twitter 9:00 am, 17 March 2020
from National Restaurant Association:
What is 2019-nCoV Coronavirus?
2019-nCoV (Coronavirus) is virus that causes the COVID-19 respiratory illness. It was first detected in Wuhan, China. According to the Centers for Disease Control and Prevention (CDC), it’s unclear how easily or sustainably this virus is spreading between people. Typically, respiratory viruses are most contagious when an individual is most symptomatic, but there have been reports of the virus spreading when the affected individual does not show any symptoms.
—National Restaurant Association, 16 March 2020
from National Restaurant Association:
Can the coronavirus be spread through food, including refrigerated or frozen food?
According to the CDC, “Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently there is no evidence to support transmission of COVID-19 associated with food.”
—National Restaurant Association, 16 March 2020
from National Restaurant Association:
What food safety measures are restaurants taking?
The foodservice industry follows strict local public health guidelines. To meet these guidelines, restaurants have safety protocols and best practices in place, including guidance from ServSafe. Owners and operators should contact their state and local health departments for the latest advisories/information about coronavirus in their community. The Association also has a fact sheet in English and Spanish with information specific to the industry.
—National Restaurant Association, 16 March 2020
from National Restaurant Association:
How can I find out if my state or local government has made changes to how restaurants can operate in my community?
State and local governments are taking steps to slow the spread of the coronavirus in communities across the country. In some places that means they are placing new restrictions on how and when restaurants can operate business. For information on the latest in your community, contact your governor’s office or state health department.
—National Restaurant Association, 16 March 2020
from National Restaurant Association:
What do I need to know about the CDC guidance on social distancing?
On March 15, the CDC released a guidance for large events and mass gatherings include conferences, festivals, parades, concerts, sporting events, weddings, and other types of assemblies that for the next 8 weeks, organizers (whether groups or individuals) cancel or postpone in-person events that consist of 50 people or more throughout the United States. This guidance does not apply to the day to day operation of organizations such as schools, institutes of higher learning, or businesses. However, some states and municipalities are imposing new limitations on restaurant operations.
—National Restaurant Association, 15 March 2020
from National Restaurant Association:
Where can I find more information about the Small Business Administration (SBA) disaster assistance loans for impacted businesses?
On March 12, the SBA announced that it will work with state governments to provide targeted, low-interest disaster recovery loans to small businesses severely impacted by the outbreak. You can find out more about these loans and how to access them here.
—National Restaurant Association, 12 March 2020
from National Restaurant Association:
Where can I find the EPA list of antimicrobial products for use against the novel coronavirus SARS-CoV-2?
On March 3, the EPA released a list of registered disinfectant products that have qualified under its emerging viral pathogen program for use again SARS-CoV-2. You can find the list here.
—National Restaurant Association, 3 March 2020
from National Restaurant Association:
What can we all do?
The CDC suggests that people take the same steps they would to keep from getting the flu: get a flu vaccine, take everyday preventative actions — like washing your hands often — and see a doctor when you are sick.
Both the World Health Organization (WHO) and Occupational Safety and Health Administration (OSHA) have issued guidance for preparing a workplace for COVID-19 that include tips for preventing the spread of the virus and steps to reduce workers’ risk of exposure. And the CDC recently issued a strategy for implementing mitigation strategies for communities with local transmission.
—National Restaurant Association, 3 March 2020
from National Restaurant Association:
What is the impact to the supply chain?’
It is still unknown if or how the coronavirus will impact the foodservice supply chain. Many organizations and researchers are monitoring developments.
—National Restaurant Association, 3 March 2020
