河北人体骨骼模型(西宁关节镜模拟系统) (今日更新中)

SAN DIEGO (KGTV) — Through the end of March, San Diego County spent more than .3 million in projected costs to run a downtown shelter set up for asylum seekers awaiting an immigration hearing.According to a weekly report by the county Health and Human Services Agency (HHSA), ,309,961 was spent on health services, HHSA staff salary and benefits, interpreters, supplies and equipment, pharmaceuticals, and more at the San Diego Rapid Response Network Shelter:(Total costs projected through March 29)Contracted health services - UCSD: 9,160HHSA staff salary and benefits: 8,471County Department of General Services staff: ,695Interpreters: ,440Contracted nurses - Maxim: ,258Supplies and equipment: ,149County Public Safety Group's Office of Emergency Services staff: ,743Pharmaceuticals: ,045Since Dec, 20, 2018, the shelter has provided nearly 8,700 health screenings, assessing about 84 people a day on average.Medical staff have helped provide care for conditions ranging from the flu to lice and scabies to emergency department referrals. Since January 2, common clinical findings by the numbers include:Influenza-like illness: 32 casesRule out tuberculosis: 26 casesChicken pox (Varicella): 4 casesLice: 564 casesScabies: 254 casesHepatitis A: 0 casesEmergency department referrals: 79 casesAn average of about 14 staff members, including doctors, nurses, county staff, and interpreters, work at the shelter daily, responsible for both initial health screenings and follow-up screenings and treatment.The shelter will refer guests to outside medical care if appropriate.RELATED: County of San Diego sues chiefs of Homeland Security, Border Patrol, ICE and CBP over asylum seekersExclusive look inside San Diego shelter for migrant asylum seekersThe shelter serves asylum-seeking families identified by U.S. Immigration and Customs Enforcement (ICE) as eligible to apply for asylum. Adults have been fitted with an ankle monitor by ICE and the agency is responsible for monitoring families, according to HHSA.Jewish Family Service operates the shelter with the help of non-governmental groups, providing food, medical care, legal services, and travel coordination to guests awaiting hearings.All guests are at the shelter voluntarily. 2318

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) -- 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

SAN DIEGO (KGTV) - The suspect in the shooting death of a man near the 24 Hour Fitness in the Midway area is an undocumented immigrant with a prior immigration violation, according to law enforcement sources.San Diego Police arrived at the rear parking lot of the gym at 3675 Midway Drive February 25 to find Alexander Mazin, 27, suffering from a gunshot wound to the torso. He died at the scene.After the shooting, officers surrounded an apartment at 30th St and Upas in North Park. The standoff ended hours later without an arrest.RELATED: Parents of Midway shooting victim describe son's life, violent murderLaw enforcement sources told 10News the suspect, Ernesto Castellanos Martinez, had a prior “voluntary departure” agreement which meant he had been asked to leave the country after an immigration conviction in 2004. He left, but eventually made it back into the U.S.Mazin’s family said Castellanos had previously been in a relationship with Mazin’s girlfriend of three months.Two weeks before the shooting, Castellanos had attacked the woman while she was working out with Mazin at a gym, Mazin’s parents said.RELATED: Police release pictures of Midway District homicide suspectTheir son’s death has galvanized their support for President Donald Trump’s plan to build a wall across the southern border.“I want President Trump to know about this,” Jeffrey Mazin told 10News. “I want him to be aware there was a true patriot, a wonderful human being that was an exemplary citizen that was lost because of this problem with our border.”But framing their son’s death as an immigration problem worries Dulce Garcia, an immigration attorney and an undocumented immigrant herself.She has protection from deportation through Deferred Action for Childhood Arrivals (DACA). To her, immigration status should be irrelevant in this case.“Someone is going to commit a crime whether they are undocumented here or not,” she argues.Garcia said her reason is that people like herself, who are otherwise law-abiding members of society, are put at higher risk for deportation when they get grouped in with criminal fugitives.“That’s the truly terrifying part for me because I don’t think that’s American. I don’t think we as a nation agree to paint any group based on what one person’s actions did,” said Garcia.Castellanos remains at large. The victim’s family said police believe he may have fled to Mexico.A reward has been issued for his arrest. Anyone with information can report tips anonymously to San Diego Crime Stoppers. 2529

SAN DIEGO (KGTV) — This month, ABC 10News and Feeding San Diego partnered together to help feed hungry San Diegans.Thanks to the community's overwhelming generosity, ABC 10News and Feeding San Diego raised ,702 to benefit children, seniors, and families in need during the COVID-19 pandemic. Your donations helped exceed our goal by three times, and it took only seven days.10News will match those donations up to ,000.Those dollars will allow Feeding San Diego to provide 190,807 meals to those battle hunger and food insecurity.The fight against hunger isn't over and there's still time for you to donate. DONATE HERE: Feeding San DiegoABOUT FEEDING SAN DIEGOFeeding San Diego is a non-profit organization on a mission to connect every person facing hunger with nutritious meals by maximizing food rescue. Established in 2007, Feeding San Diego is the leading hunger-relief and food rescue organization in San Diego County and the only Feeding America affiliate in the region. Feeding San Diego provides more than 26 million meals every year to children, families, seniors, college students, military families, and veterans, and people facing homelessness in partnership with a network of 300 local charities, schools, faith communities, meal sites, and food pantries. To learn more about Feeding San Diego and its COVID-19 response, visit feedingsandiego.org/coronavirus. 1388

来源：资阳报