There is no evidence that COVID-19 can be spread through contact with food or food packaging. COVID-19 is generally thought to be spread from person to person. However, it’s always important to practice good hygiene when handling food to prevent any food-borne illnesses.
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Get the facts from reliable sources to help you accurately determine your risks so that you can take reasonable precautions. Seek guidance from WHO, your healthcare provider, your national public health authority or your employer for accurate information on COVID-19 and whether COVID-19 is circulating where you live. It is important to be informed of the situation and take appropriate measures to protect yourself and your family. You need to take the risk of infection seriously. Follow the advice of WHO and guidance issued by national and local health authorities. For most people, COVID-19 infection will cause mild illness however, it can make some people very ill and, in some people, it can be fatal. Older people, and those with pre-existing medical conditions (such as obesity, cardiovascular disease, chronic respiratory disease or diabetes) are at risk for severe disease.
Hands touch too many surfaces and can quickly pick up viruses. Once contaminated, hands can transfer the virus to your face, from where the virus can move inside your body, making you feel unwell.
Human-to-human transmission of SARS-CoV-2 was confirmed on 20 January 2020, during the COVID-19 pandemic. Transmission was initially assumed to occur primarily via respiratory droplets from coughs and sneezes within a range of about 1.8 metres (6 ft)
SARS-CoV-2 RNA has also been detected in other biological samples, including the urine and feces of some patients. One study found viable SARS-CoV-2 in the urine of one patient. Three studies have cultured SARS-CoV-2 from stool specimens. To date, however, there have been no published reports of transmission of SARS-CoV-2 through feces or urine.
• When cooking and preparing food, limit the amount of salt and high-sodium condiments (e.g. soy sauce and fish sauce). • Limit your daily salt intake to less than 5 g (approximately 1 teaspoon), and use iodized salt. • Avoid foods (e.g. snacks) that are high in salt and sugar. • Limit your intake of soft drinks or sodas and other drinks that are high in sugar (e.g. fruit juices, fruit juice concentrates and syrups, flavoured milks and yogurt drinks). • Choose fresh fruits instead of sweet snacks such as cookies, cakes and chocolate.
There is some evidence that COVID-19 infection may lead to intestinal infection and be present in faeces. However, to date only one study has cultured the COVID-19 virus from a single stool specimen. There have been no reports of faecal−oral transmission of the COVID-19 virus to date.
COVID-19 is often more severe in people 60+yrs or with health conditions like lung or heart disease, diabetes or conditions that affect their immune system.
To date there has been no information nor evidence to suggest that the new coronavirus could be transmitted by mosquitoes. The new coronavirus is a respiratory virus which spreads primarily through droplets generated when an infected person coughs or sneezes, or through droplets of saliva or discharge from the nose. To protect yourself, clean your hands frequently with an alcohol-based hand rub or wash them with soap and water. Also, avoid close contact with anyone who is coughing and sneezing.
Посмотреть полный ответ At the time of preparing this Q&A, there are no peer-reviewed studies that have evaluated the risk of SARS-CoV-2 infection associated with smoking. However, tobacco smokers (cigarettes, waterpipes, bidis, cigars, heated tobacco products) may be more vulnerable to contracting COVID-19, as the act of smoking involves contact of fingers (and possibly contaminated cigarettes) with the lips, which increases the possibility of transmission of viruses from hand to mouth. Smoking waterpipes, also known as shisha or hookah, often involves the sharing of mouth pieces and hoses, which could facilitate the transmission of the COVID-19 virus in communal and social settings.
Alcohol does not protect against COVID-19; access should be restricted during lockdown.
We know it is possible for people of any age to be infected with the virus, but so far there are relatively few cases of COVID-19 reported among children.
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At home, table or pedestal fans are safe for air circulation among family members living together who are not infected with the virus that causes COVID-19. However, fans should be avoided when people who are not part of the immediate family are visiting, since some people could have the virus despite not having symptoms. Air blowing from an infected person directly at another in closed spaces may increase the transmission of the virus from one person to another. At home, offices or school, if the use of table or pedestal fan is unavoidable, it is important to increase outdoor air changes by opening windows and minimize the air blowing from one person (or group of people) to another person (or group of people).
Grade 1 emergencies Grade 1: a single or multiple country event with minimal public health consequences that requires a minimal WCO response or a minimal international WHO response.
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WHO advises that people always consult and abide by local authorities on recommended practices in their area. An international and multidisciplinary expert group brought together by WHO reviewed evidence on COVID-19 disease and transmission in children and the limited available evidence on the use of masks by children. Based on this and other factors such as childrens’ psychosocial needs and developmental milestones, WHO and UNICEF advise the following: Children aged 5 years and under should not be required to wear masks. This is based on the safety and overall interest of the child and the capacity to appropriately use a mask with minimal assistance.