梅州第一次怀孕 人流(梅州超导可视爱蕾人流) (今日更新中)

SAN DIEGO (KGTV) -- This week, the Del Mar Union School District and Cajon Valley School District went back to in-person classes. However, most public schools in the county are continuing in distance learning.“It’s tiring, to say the least,” said teacher Kelly Martin. She teachers in the Chula Vista Elementary School District.Dawn Harrison also teaches in that district. While she dealt with some technical problems with her first-grade class, she said “it went better than I thought it would go.”Martin said she has been able to make connections with her students even through a computer screen. She also met virtually with each student one-on-one.“It’s been a challenge with tech issues outside of our control… people’s cameras aren’t working, people’s microphones aren’t working. I feel like besides being a teacher, I’ve taken on the role of tech support!” Martin said.ABC 10News first checked in with the teachers at the end of July before the school year started. Since then, Harrison said she has dealt with a rollercoaster of emotions. “Fear, anxiety, stress, a little bit of excitement,” Harrison said.She’s not the only one in her household dealing with an unusual school year. Her husband, Rick Meads, is a teacher at Eastlake High School.“I have 160 students or so. I see most of them every day. There are some that are still struggling with access,” Meads said.He teaches theater, drama, and digital arts. While he said he is missing out on the personal interaction with students, he is adjusting his curriculum.“Instead of doing a fall play this year, we’re going to do a radio show. They’re writing their own script. It’s going to be a Halloween, scary type of thing,” Meads said.They all say being in the classroom with their students is easier that distance learning, which involves a lot more preparation.“I’m definitely working longer hours. The good part is I have no commute,” Martin said.As far as when they will feel comfortable conducting in-person classes again, there is no definitive answer.Meads said it will be a challenge to keep social distance between students. “It’s a nightmare thinking of going back unless it’s really safe,” Meads said. “I really haven’t spent too much time thinking about going back yet. I think I’m so consumed with just staying alive right now!” his wife Dawn said. 2331

SAN DIEGO (KGTV) - The record-breaking heat and drought are forcing animals, including coyotes, out of their natural habitats and closer to humans.Krystal Ruiz lost her two dogs, Millie and Pepe, to coyotes last week.“It's sad; it's very sad. I'm just lost for words. I don't know,” said Ruiz.Her friends and neighbors aren’t surprised.RELATED: Escondido man attacked by coyote“They have said they've seen coyotes wandering around. I'm also on the nextdoor app, and they said they've seen coyotes or a friend has seen coyotes snatch a dog and kill it.”Early August is also pupping season when newly-weaned coyotes venture out on their own for food and water.“Just like us, they're trying to find reprieve from the heat. They're trying to find water sources and places to have a cool day,” said Carly Padilla of San Diego Humane Society.RELATED: Snake, coyote encounter in Arizona captured by viewerThe University of California Coyote Catcher website tracks sightings and attacks. Their figures for 2018 show coyote incidents are down compared to last year. In 2017, there were 142 coyote attacks. More than halfway through 2018, San Diego is on track to stay below that number, with 64 attacks.According to the website, there have been six reported pet deaths this year.“I believe we were getting one to two calls earlier this season. And since the summer hit, we're getting 5-7 calls a week,” Padilla said.RELATED: Dry spell could be contributed to coyote sightingsExperts remind pet owners to keep them inside or on a short leash. Another recommendation: don’t leave food or water outside your home. Pet owners should also stay alert in the morning and evening when coyotes are especially active. If you encounter a coyote, take action.“You get big, bad and loud. You want to scare the coyote. You want to make sure the coyote sees a human, they get fearful, and they want to keep their distance from us,” said Padilla.The Humane Society has more information on dealing with coyotes. 2003

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) — There won't be a single Division 1 college football game played in San Diego this year, leaving local athletic directors searching for revenue streams.Another side effect of coronavirus-related restrictions have been cancellations across the U.S. for college athletics. The impact to some universities and college communities could total in the hundreds of millions of dollars."It can be anywhere from a million hit to a couple million dollar hit," says SDSU Athletic Director J.D. Wicker.And even if games can be played in California, restrictions on fans will leave a hole in revenue."We have tightened our belt. We've made across the board budget reductions," USD Athletic Director Bill McGillis said. "The amount of ticket-related revenue is going to be zero."McGillis adds that when the Pac-12 postponed basketball games in November and December, it cost the Toreros lucrative games at UCLA and Washington."That's a six-figure revenue loss," McGillis said.Meanwhile, Wicker is hoping to play enough football this spring to avoid losing money from a new TV deal that was supposed to kick in this fall. That deal would net the Aztecs to million per year."If we can deliver the number of games required for our TV contract, then we'll still generate that revenue," Wicker said.Both athletic directors say boosters will play a bigger role in helping both college weather the financial storm from the pandemic."The private funds that we receive from our generous donors make our programs possible," McGillis said. 1550

SAN DIEGO (KGTV) - There are growing concerns over illegal filming in private places, like short-term vacation rentals. A San Diego security expert shows us how surveillance cameras are getting smaller, cheaper and harder to spot.Joe Oregon is a San Diego cyber security expert who also teaches at San Diego State University. He knows how simple it is to plant and conceal hidden cameras and tells us, “You want to make sure that you're closely inspecting the room or the location you're going to.” “I cringe thinking about it just as a citizen and as a father, you know. I have children, as well,” he adds.People’s worries over spy cameras have been increasing in the U.S. and internationally. A couple on vacation in Florida found themselves on-camera. At their short-term rental, they discovered a smoke detector with a hard drive in it, recording them in bed.A couple staying at a rental in Toronto was reportedly shocked to find a spy camera hidden in an alarm clock, pointed at the bed.Engineer Brandon Schamer specializes in micro-cameras. “They hide them in the smoke detectors. Sometimes people will actually tuck them under hidden spots where you wouldn't look like behind the TV,” he says. Schamer reveals that a spy camera can be hiding in an air conditioning vent, a plant, a stuffed animal, or even a spice rack. There are numerous possibilities.He says when you check into a rental unit, use the flash light on your phone’s camera to look around to see any reflections from tiny lenses. He explains that you can also check for infrared frequencies. “It’s totally invisible to the naked eye,” he adds. Your cell phone camera can detect infrared. Schamer explains that you should put your phone’s camera in “selfie-mode” and scan the room for a purple light which could indicate there's a transmitting camera. These days most cameras can be bought online. “They're not illegal devices so anyone can purchase them,” adds Oregon.Vacation rental sites like Airbnb and VRBO have strict rules about surveillance. Cameras are allowed in living rooms but they must be disclosed on the rental forms. They're not allowed in private areas like bedrooms or bathrooms. Oregon doesn't think you should descend into paranoia, but, he adds, “It's important to have a healthy dose of concern.” 2298

来源：资阳报