Meanwhile in time of quarantine

Meanwhile in time of quarantine

The order is stay at home and they mean it!

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When everything is over I will stay 15 days away from home!

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Unwelcome Advice:

Old Uncle: My dear I have an excellent paper  by astronauts that spent many months isolated in the spacial station. It’s full of advice to cope with stay-at-home.

Nice (mother of 4 young ones): Do they have kids in the space station?

Old Uncle: No

Nice: You may throw this paper on the trash!!!

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Toilet paper is scarce…

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Rescue team for a price

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Stay away savior

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Made in China

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Ultra, Super, Absolute NEGATIVE!

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About Cecilio Augusto Berndsen

Information Technology, Management, Project Management and Public Administration are areas I am familiar with. I am also interested in photography, wine, sailing, politics, economics, and economic development.
This entry was posted in Pictures, Social and tagged , , . Bookmark the permalink.

2 Responses to Meanwhile in time of quarantine

  1. ron winkelvos says:

    Some laughs for you!

    Half of us are going to come out of this quarantine as amazing cooks. The other half will come out with a drinking problem.
    I used to spin that toilet paper like I was on Wheel of Fortune. Now I turn it like I’m cracking a safe.
    I need to practice social-distancing from the refrigerator.
    Still haven’t decided where to go for Easter —– The Living Room or The Bedroom
    PSA: every few days try your jeans on just to make sure they fit. Pajamas will have you believe all is well in the kingdom.
    Homeschooling is going well. 2 students suspended for fighting and 1 teacher fired for drinking on the job.
    I don’t think anyone expected that when we changed the clocks we’d go from Standard Time to the Twilight Zone
    This morning I saw a neighbor talking to her cat. It was obvious she thought her cat understood her. I came into my house, told my dog….. we laughed a lot.
    sSo, after this quarantine…..will the producers of My 600 Pound Life just find me or do I find them?
    Quarantine Day 5: Went to this restaurant called THE KITCHEN. You have to gather all the ingredients and make your own meal. I have no clue how this place is still in business.
    My body has absorbed so much soap and disinfectant lately that when I pee it cleans the toilet.
    Day 5 of Homeschooling: One of these little monsters called in a bomb threat.
    I’m so excited — it’s time to take out the garbage. What should I wear?
    I hope the weather is good tomorrow for my trip to Puerto Backyarda. I’m getting tired of Los Livingroom.
    Classified Ad: Single man with toilet paper seeks woman with hand sanitizer for good clean fun.
    Day 6 of Homeschooling: My child just said “I hope I don’t have the same teacher next year”…. I’m offended.
    Better 6 feet apart than 6 feet under

    Like

  2. Mark Farber says:

        I believe this information is valuable for everybody.If you agree please publish it.Mark. How Safe Is It To Eat Takeout? –  

    · · · April 8, 202012:56 PM ET

    Fran Kritz

    The food service industry is relyingon takeout and delivery orders to keep businesses afloat and maintain effectivesocial distancing for customers and workers.

    Paul Taylor/Getty Images

    Don Schaffner had Thai takeoutfor dinner a few nights ago, just as he did occasionally in the weeks andmonths before the current COVID-19 pandemic.

    That’s worth knowing. Schaffner is adistinguished professor at Rutgers University in New Jersey whose expertiseincludes quantitative microbial risk assessment, predictive food microbiology,hand-washing and cross-contamination.

    “I know people are worried, butfrom what we know currently about the virus, it’s safe to eat food prepared atrestaurants so long as you take the proper precautions — in particularhand-washing,” says Schaffner.

    As the coronavirus spreads in theU.S. and Americans heed directives to stay home, takeout and delivery ofprepared food is picking up. Yet in these fearful times, many of us arewondering if eating takeout is a good idea. (Plus shouldn’t we be cooking allthose groceries we stocked up on?)

    Luckily for lazy cooks, eating foodprepared in restaurants appears to be a safe choice. Current guidancefrom the Food and Drug Administration states that “there is noevidence to suggest that food produced in the United States can transmitCOVID-19.”

    Infectious disease and food safety experts we spoke to say they base theirdetermination that takeout food is safe on decades of research on othercoronaviruses, which were firstidentified in humans in the 1960s.

    “While COVID-19 is new to us, coronaviruses are not, and with all thestudies done on these viruses, there has never been any information toimplicate food-borne transmission,” says Dr. WilliamSchaffner, a professor of medicine in the department of infectious diseasesat the Vanderbilt University School of Medicine in Nashville, Tenn.

    The coronavirus that causes COVID-19is primarily spread via droplets expelled through coughing or sneezing, says WilliamSchaffner. If you’re standing too close (within about 6 feet) to an infectedperson when the person coughs or sneezes, or even possibly when the personspeaks or exhales, viral droplets could make their way to your nasalpassages and mucous membranes. Or if you touch a surface with droplets on itand then touch your eyes, nose or mouth, that could also lead to infection.

    All this means that transmission viafood is incredibly unlikely, say both professors Schaffner — unless youactually inhaled your food. “Even in the so unlikely scenario of virusthrough a sneeze or cough coming into contact with, say, a salad, that wouldenter the body through the throat,” William Schaffner says.

    William Schaffner explains that thevirus is primarily risky to us when it attaches to surfaces in our respiratorytract, not when we accidentally eat it. “The virus seems to be latchingonto cells in the upper reaches of the nose, a place food doesn’t enter,” heexplains. “Virus that found its way into your gastrointestinal tract wouldbe killed by the acid in your stomach.”

    Several infectious disease expertswhom NPR spoke to concurred that research hasn’t turned up any evidence ofCOVID-19 spreading through food.

    “There are no published reportsof linkage to food [of the novel coronavirus],” says Dr. Rachel BenderIgnacio, an associate professor of allergy and infectious diseases at the Universityof Washington School of Medicine. In February, the WorldHealth Organization said the same thing, though it noted that food safetyauthorities are keeping an eye on the issue.

    While all the experts we spoke towere in agreement that restaurant food is safe to order during the COVID-19outbreak, if you are immunocompromised or just feeling extra wary, you may wantto consider ordering cooked food only rather than uncooked items such assandwiches. Cooking at high-enough temperatures kills viruses, says ElizabethMills, a registered dietitian at the Villanova University College of Nursing,in Villanova, Pa.

    “There’s much we don’t knowabout the survivability of the virus on surfaces, including food,” shesays. “But what we do know is that the coronavirus is a strand of RNAsurrounded by a protein shell. Protein is denatured, or loses its biologicfunction, when exposed to cooking.”

    But like other experts we spoke to,Mills says that since there is no evidence that food is a carrier of thecoronavirus, there is currently no reason to avoid any foods, including salads.”At the same time, there is a ton of evidence that eating a varied dietthat includes fruits and vegetables supports good health, including a healthyimmune system,” Mills says.

    It’s also worth noting that safefood-handling rules, required of any establishment that serves food, would alsobe protective against spreading the coronavirus, says Don Schaffner. Theseinclude wearing gloves, workers staying home when sick, frequent hand-washingand disinfecting of surfaces in the kitchen.

    And no food establishment canoperate unless there’s at least one person on the premises who is trained infood safety, says Don Schaffner. The rules that govern safe food preparationduring the outbreak are long-standing ones that food service directors alreadyknow, he says.

    The FDA has produced guidanceon food safety and COVID-19. The only significant change from standingguidance before the pandemic is the recommendation from the FDA to maintaina 6-foot distance between food workers when possible, to reduce the risk oftransmission among them.

    “Commercial kitchens arerequired to follow FDA and USDA food safety rules, including the maintenance ofclean and sanitized facilities and food contact surfaces,” says OlgaPadilla-Zakour, director of the Cornell Food Venture Center at CornellUniversity. These include washing hands for 20 seconds with soap beforehandling food.

    While food hasn’t been shown to be atransmission entry point for the coronavirus, surfaces can be. A research letterstudy published in The New England Journal of Medicine in March indicatedthat the coronavirus was detectable for up to four hours on copper, up to 24hours on cardboard and up to three days on plastic and stainless steel.

    So rather than worry about the fooditself, Padilla-Zakour recommends that you keep surface sanitization and socialdistancing in mind when you order takeout. She recommends the following steps: – Take a few minutes to create a safe food environment when the food arrives by cleaning any surfaces it will touch. – Pay (and tip) in advance to minimize person-to-person interaction with the driver or restaurant takeout clerk. – Let the driver leave the food at the doorstep. Wait until the driver is at least 6 feet away before picking up the food. – Remove the food from the takeout bags or containers, and dispose of or recycle them appropriately. – After disposing of packaging, wash your hands for 20 seconds with soap and water. – Wipe counters and other surfaces where you unpacked the food.

    Across the U.S., thousands ofrestaurants have closed or cut staff, and the National Restaurant Associationsays early estimates indicate that 5 million to 7 million restaurant workers maylose their jobs because of COVID-19, and many already have. If you decide toorder takeout, doing so can help support struggling local businesses and thepeople they employ.

    Keep in mind that while you arelimiting your risk by having the food delivered or by having someone meet youat the restaurant door for pickup, someone else is potentially increasing theirrisk in those transactions, says Arthur Caplan, directorof the Division of Medical Ethics at New York University’s Langone MedicalCenter.

    | | | | Arthur L. Caplan |

    |

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    | | | | Arthur L. Caplan

    |

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    So help protect those workers asmuch as you can by picking up your food at curbside, if a restaurant has thatoption, or waiting for the delivery person to drop off your food and then leavebefore you open the door, Caplan says. He even suggests doing a bundled orderwith your neighbors — but each one adding their own tip — which can mean fewertrips for a driver but more money for the day. Make sure you practice socialdistancing when you collect the food, though.

     

    Like

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