昌吉意外怀孕做人流大概要花多少钱昌吉去医院上环需要多长时间,昌吉什么时候可以做无痛打胎,昌吉女子堕胎的费用,昌吉什么时候做无痛人流最好,昌吉怀孕一个月可以做人流么,昌吉怀孕58多天不要孩子怎么办,昌吉怎么可以知道怀孕多久

SAN DIEGO (KGTV) -- Thousa---nds of businesses across California have permanently closed their doors due to the COVID-19 pandemic.According to Yelp's local economic report, restaurants and retail continue to struggle, and total closures nationwide have started to increase.The September report noted more than 19,000 businesses in California have permanently closed."The states with the most closures are home to the hardest-hit metros: Las Vegas in Nevada, Honolulu in Hawaii, and several of the largest California urban areas all are among the metro areas with the highest total closure and permanent closure rates (San Diego, San Francisco, San Jose, Los Angeles and others), with roughly 20 businesses per thousand temporarily or permanently closing their doors since March 1," the report stated.The report said professional services and solo proprietors generally have been able to weather the storm and maintain a relatively low fraction of closures since March 1."Small business, the one thing you know for sure is you're going to have to adapt and figure out real quick what you have to do no matter what comes your way," said AJ Williams, of Hammonds Gourmet Ice Cream.Williams said he remembers the exact moment he learned about the initial stay at home order."I saw the news flash come across and immediately told my entire staff, hey, in the middle of a shift, shut the doors and close things down," he said.Williams said he kept Hammonds Gourmet Ice Cream closed for the first few weeks of the stay at home order. As an essential business, he was able to slowly reopen with new restrictions and safety measures in place.Through a steady stream of customers and some cost-cutting measures, Williams has been able to keep the lights on."If you compare it to when COVID-19 started, we're doing great," he said. "If you compare it to where we were last year, not so great."Williams considers himself lucky. Not every business has survived."We've lost permanently now 13 percent of our businesses," said Jason Wells, executive director of the San Ysidro Chamber of Commerce. "That's about 97 businesses."Wells explained that COVID is having an impact on the border businesses, but in that region, it’s the border restrictions put in place because of COVID that's keeping tens of thousands of shoppers from doing business.In March, the United States restricted all non-essential travel across its borders. According to the Department of Homeland Security (DHS), "non-essential" travel includes travel that is considered tourism or recreational in nature.On Twitter, acting DHS Secretary Chad Wolf released a statement saying, "We continue to work with our Canadian and Mexican partners to slow the spread of COVID-19. Accordingly, we have agreed to extend the limitation of non-essential travel at our shared land ports of entry through October 21.”Wells said if the government extends the restrictions, it could have dire consequences."If those restrictions aren't lifted in October, more than half of our 786 businesses are at risk just because of the sheer dependence we have on the holiday season and the Mexican shopper," Wells said.Businesses OpeningWhile some businesses are struggling to not close, there are others in California opening for the first time."When this thing happened (Coronavirus), I decided it was time to go out on my own and go for it," said Colin Duncan, owner of Colin's Barber Shop. "Take all my savings and just see what happens."Duncan said he got the keys to what's now Colin's Barber Shop in San Luis Obispo at the end of March. He opened in June and hasn't looked back."It’s been a roller coaster that's for sure," Duncan said. "It's pretty scary, but we've managed to make it work".The city of San Luis Obispo said after reviewing the entire list of business licenses from March to the present, there have been 108 new businesses, 67 of those are commercial, and 41 operate from home. 3935

SAN DIEGO (KGTV) - The son of a San Diego murder victim made a plea Friday for the public to help find his father’s killer.Salvador Hernandez, 26, was shot and killed February 16, 2008, in Oak Park.He and a woman were sitting in a parked car on Seifert St. near Holy Spirit Catholic Church at 3:30 a.m. when a pickup truck pulled alongside their car and someone inside opened fire.The woman recovered from her bullet wounds but Hernandez died, San Diego Police said.During a news conference outside police headquarters, family and friends, including Hernandez's mother, sister and 12-year-old son Angel spoke about their loss. "Please if anyone has any information, I'm begging you, I never knew him," sobbed Angel, before turning to his grandmother for comfort.  San Diego County Crime Stoppers, 888-580-8477, and the San Diego Police Homicide Unit, 619-531-2293, are requesting public tips with more information to find the killer. You can remain anonymous."Any little bit of information could be the information we need to solve this case," said Lt. Mike Holden. 10News Anchor Lindsey Pe?a has the family's pleas for answers on 10News at 5 p.m. 1200

SAN DIEGO (KGTV) — The San Diego Sheriff's Department says it has resumed conducting pre-pandemic evictions but continues to make that decision on a case-by-case basis.The department said in a statement that it served 12 evictions in July."The priority of enforcement focused on vacant locations or locations with reports of criminal activity. When possible, deputies conducted pre-eviction interviews and offered community resources to those who may need them at the pre-eviction interview and on the day of the lockout," SDSO's statement read.Of the 12 evictions last month, one was at a commercial property and 11 were at residential properties.Of the 11 properties, six were occupied and five were abandoned, SDSO said. In four of the six properties, deputies said criminal activities had taken place at the residences.At the fifth location, deputies say they found an elderly woman who was suffering from mental illness with health concerns and living with no heat or water. She was taken to a hospital.SDSO said the court order for the sixth location was about to expire so it had to be served.Last month, San Diego City Council leaders voted to extend a rent payback period on renters who have lost income due to COVID-19 until December 30. Renters are also required to follow the rules in leases, but landlords cannot evict a tenant for nonpayment due to COVID-19. 1380

SAN DIEGO (KGTV) -- This year, the Drug Enforcement Administration is adding vaping products to the list of what they’ll accept on National Prescription Drug Take Back Day. The agency will be accepting prescriptions and vaping products on October 26 from 10 a.m. to 2 p.m. According to the agency, nearly 10 million Americans misused controlled prescription drugs in 2018. The Centers for Disease Control and Prevention reports that there have been 33 deaths in 24 states and nearly 1,500 lung injuries from vaping in 2019.The agency is treating the events like an outbreak, saying the best advice is to avoid using all forms of E-Cigarettes. The DEA decided to add vaping products to their drug take back event to make sure they're safely removed."If people throw them away, if people dump them down the toilet, if people store them in a drawer, they're still not safe," says DEA Special Agent in Charge Colin Roane." "We're going to permanently get rid of them by collecting them and disposing them."The DEA will accept any kind of cartridges or vaping devices, as long as they don't have lithium-ion powered batteries.Check out the list below of locations you can drop off prescription drugs and vaping products throughout San Diego County: Naval Medical Center San Diego (Balboa) - Active and retired military and staff onlySan Diego Police Department Central Division Naval Base San Diego Navy Exchange on 32nd Street - Active and retired military and staff onlySan Diego District Attorney’s Office - Hall of JusticeCoronado Police DepartmentSan Diego Police Department Southeastern DivisionMarine Corps Recruit DepotSan Diego Sheriff’s Department Lemon Grove station San Diego Police Department Western Division San Diego Probation Juvenile HallSan Diego Police Department Eastern Division Mesa College Campus Police Substation La Mesa Police DepartmentSan Diego Sheriff’s Department Imperial Beach stationChula Vista Public Works CenterEl Cajon Police DepartmentKaiser Permanente Otay Mesa Pharmacy MCAS Miramar Exchange - Active and retired military and staff onlySan Diego Police Department Northern Division Lakeside Sheriff’s Department Sheriff’s Poway Patrol Station San Diego Police Department Northwestern Division Alpine Sheriff’s Station Scripps Encinitas Hospital Escondido Police Station San Diego Sheriff’s Office San MarcosCarlsbad Police Station San Diego Sheriff’s Office VistaTri-City Medical Center Sheriff’s Fallbroo Patrol Station MCB Camp Pendleton - Active and retired military and staff onlyClick here for more locations. 2559

SAN DIEGO (KGTV) -- The U.S. Food and Drug Administration (FDA) has released important answers to questions about food and coronavirus. Among the biggest questions people are asking is: can coronavirus spread from someone handling food who has contracted the disease?The FDA says that at this time, there is no evidence to support transmission of COVID-19 by food. "Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets," the FDA said.Here's more...Food Safety and the Coronavirus Disease 2019 (COVID-19)Source: https://www.fda.gov/March 20, 2020Are workers in the human and animal food and feed sector considered part of the essential critical infrastructure workforce? Yes, in a guidance issued by Department of Homeland Security on March 19 Guidance on the Essential Critical Infrastructure workforce: Ensuring Community and National Resilience in COVID-19, workers in the Food and Agriculture sector – agricultural production, food processing, distribution, retail and food service and allied industries – are named as essential critical infrastructure workers. Promoting the ability of our workers within the food and agriculture industry to continue to work during periods of community restrictions, social distances, and closure orders, among others, is crucial to community continuity and community resilience.Where should I send questions if we are having problems moving food or getting food through areas that have curfews and restrictions because of the coronavirus?If you are experiencing issues regarding your supply chain, delivery of goods, or business continuity, please contact the FEMA National Business Emergency Operations Center at NBEOC@fema.dhs.gov. This is a 24/7 operation and they can assist in directing your inquiry to the proper contact. March 17, 2020Q: Is the U.S. food supply safe?Currently there is no evidence of food or food packaging being associated with transmission of COVID-19. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.The virus is thought to spread mainly from person-to-person. This includes between people who are in close contact with one another (within about 6 feet), and through respiratory droplets produced when an infected person coughs or sneezes. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill – to prevent foodborne illness. Q: Will there be food shortages?There are no nationwide shortages of food, although in some cases the inventory of certain foods at your grocery store might be temporarily low before stores can restock. Food production and manufacturing are widely dispersed throughout the United States and no widespread disruptions have been reported in the supply chain.FDA is closely monitoring the food supply chain for any shortages in collaboration with industry and our federal and state partners. We are in regular contact with food manufacturers and grocery stores. Q: Where should the food industry go for guidance about business operations? Food facilities, like other work establishments, need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a particular area. We encourage coordination with localExternal Link Disclaimer health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where they have operations..Q: A worker in my food processing facility/farm has tested positive for COVID-19. What steps do I need to take to ensure that the foods I produce are safe?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 by food. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality. Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance.While the primary responsibility in this instance is to take appropriate actions to protect other workers and people who might have come in contact with the ill employee, facilities should re-double their cleaning and sanitation efforts to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.See: FSMA Final Rule for Preventive Controls for Human Food.Food facilities are required to use EPA-registered “sanitizer” products in their cleaning and sanitizing practices. In addition, there is a list of EPA-registered “disinfectant” products for COVID-19 on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19. IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments. Q: Do I need to recall food products produced in the facility during the time that the worker was potentially shedding virus while working?We do not anticipate that food products would need to be recalled or be withdrawn from the market because of COVID-19, as there is currently no evidence to support the transmission of COVID-19 associated with food or food packaging. Additionally, facilities are required to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.Q: If a worker in my food processing facility/farm has tested positive for COVID-19, Should I close the facility? If so, for how long?Food facilities need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a given area. These decisions will be based on public health risk of person-to-person transmission – not based on food safety.Q: How do I handle self-service food buffets such as salad bars in a retail setting related to COVID-19?Restaurants and retail food establishments are regulated at the state and local level. State, local, and tribal regulators use the Food Code published by the FDA to develop or update their own food safety rules. Again, there is no current evidence to support the transmission of COVID-19 associated with food or food packaging. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly eyes, but this is not thought to be the main way the virus spreads. The coronavirus is mostly spread from one person to another through respiratory droplets. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill—to prevent foodborne illness. As an extra precaution to help avoid the transmission of COVID-19 through surface contact, we recommend frequent washing and sanitizing of all food contact surfaces and utensils. Food-service workers also must practice frequent hand washing and glove changes before and after preparing food. Include frequent cleaning and sanitizing of counters and condiment containers. Consumers should wash their hands after using serving utensils. In communities with sustained transmission of COVID-19, state and local health authorities have implemented social-distancing measures which discourage or prohibit dining in congregate settings. We also recommend discontinuing self-service buffets and salad bars until these measures are lifted. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.Q: What steps do I need to take to clean the facility/equipment to prevent the spread of COVID-19?FDA-regulated food manufacturers are required to follow Current Good Manufacturing Practices (CGMPs) and many have food safety plans that include a hazards analysis and risk-based preventive controls. CGMPs and food safety plans have requirements for maintaining clean and sanitized facilities and food contact surfaces. See: FSMA Final Rule for Preventive Controls for Human Food.Food facilities are required to use EPA-registered “sanitizer” products in their cleaning and sanitizing practices. In addition, there is a list of EPA-registered “disinfectant” products for COVID-19 on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19. IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments. We encourage coordination with localExternal Link Disclaimer health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where their operations reside.Food facilities may want to consider a more frequent cleaning schedule.Q: Do I need to ask other workers who may have been exposed to a worker who tested positive for COVID-19 to self-quarantine for 14 days?Employers need to follow guidelines set by state and local authorities. If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality. Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance. Q: What measures are FDA (and CDC, state partners, etc.) taking to ensure that we remain able to address foodborne illness outbreaks during the COVID-19 pandemic?Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory, not gastrointestinal, illness. Foodborne exposure to this virus is not known to be a route of transmission.With respect to foodborne pathogens, CDC, FDA, and FSIS continue to work with state and local partners to investigate foodborne illness and outbreaks. FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network manages outbreak response, as well as surveillance and post-response activities related to incidents involving multiple illnesses linked to FDA-regulated human food products, including dietary supplements, and cosmetic products. During this coronavirus outbreak, CORE’s full-time staff will continue to operate to prepare for, coordinate and carry out response activities to incidents of foodborne illness. FDA’s Center for Veterinary medicine manages outbreak response for animal food and is similarly staffed and prepared to respond to incidents of foodborne illness in animals. CDC, FDA, FSIS and state and local public health partners are maintaining routine public health surveillance for infections and outbreaks that may be transmitted through foods. CDC continues to lead and coordinate investigations of multistate foodborne events, consults with states as needed on events within a single state, and works closely with FDA and FSIS investigators so that contaminated foods are traced back to their sources and controlled. 12664