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SAN DIEGO (KGTV) - The U.S. Attorney's Office of Southern California announced charges Friday against a man in the death of a Camp Pendleton Marine who had an overdose in his barracks.The unidentified Corporal was found unresponsive on the floor near his computer chair on January 29, 2017. He was wearing headphones and appeared to have been playing video games, investigators said.An autopsy determined the Marine died of fentanyl toxicity. A pill found on the headboard near a powdery substance and a rolled-up dollar bill tested positive for fentanyl.A complaint unsealed Friday detailed drug charges against 25-year-old Kyle Shephard of San Marcos.Investigators said Shephard met the victim in November 2016 and sold him fentanyl and other drugs multiple times over three months.Shepard acknowledged the pills could lead to an overdose, according to the complaint.In December, Shephard was arrested and charged with possessing for distribution roughly 2,000 fentanyl pills.“What a senseless tragedy that another young life has been lost because of fentanyl,” said U.S. Attorney Adam Braverman. “This Marine was serving his country and had his whole life ahead of him. We are going to hold dealers accountable for the deaths that result from their reckless disregard for human life.”Shephard will be in court March 6 for a detention hearing.  1369

SAN DIEGO (KGTV) — The White House insisted Thursday that the CDC and the public will continue to have access to hospital data related to the COVID-19 pandemic, trying to quell concerns after the Trump administration directed a private technology firm to collect hospital data instead of the nation’s premier public health agency.Since March, the CDC has been collecting data from hospitals on bed space, COVID tests and other key metrics, like the availability of personal protective equipment, ventilators, and certain drugs.White House Press Secretary Kayleigh McEnany said Thursday the CDC-run system, the National Healthcare Safety Network, was only capturing 81 percent of the nation’s hospitals.She said the new system, run by TeleTracking Technologies, will provide a more complete picture with faster reporting to the White House Coronavirus Task Force. Hospitals began sending data to the new database on Wednesday.“The intent of this is we need to make sure there is daily data given to Dr. [Deborah] Birx and others running point on Remdesivir and identifying hotspots,” McEnany said.The change comes at a time when President Trump has sparred with the CDC over school reopening guidelines, but CDC Director Dr. Robert Redfield said he supported the move.However, critics see the move as the latest effort by the president to politicize science. Four former CDC directors wrote an op-ed in the Washington Post this week raising concerns about the president's efforts to "undermine" the Centers for Disease Control and Prevention.“I see this as a big red flag. CDC has been sidelined throughout the response,” said Dr. Richard Besser, the former acting director under President Barack Obama.Dr. Besser told ABC News the hospital data should be kept with the nation’s premier health scientists, although he acknowledged the CDC database had limitations.“The data systems have to be improved. They've been underfunded, but why set up a system that bypasses the nation's public health agency? It doesn't make sense and it concerns me about the influence of politics on what should be good public health science,” he said.McEnany said the CDC would still have access to the data along with the public, although the last update posted to the CDC website is from July 14.Hospitals report data to the federal government in different ways. In some cases, hospitals manually input information to the federal database. In other cases, hospitals report data to the state or another intermediary, which passes the information along.Scripps Health said it reports COVID-related information through an intermediary, the California Health Association, so the federal database change hasn’t affected its hospitals.Sharp Healthcare and Palomar Health said the transition to the new system has been smooth on their end.“We haven’t had any problems uploading our data,” said Palomar Health spokesman Derryl Acosta. 2914

SAN DIEGO (KGTV) -- The University of California San Diego is getting ready to celebrate Dr. Suess. Friday, March 1, the university will host a special birthday party for the author, which coincides with National Read Across America Day. The celebration will include cake, carnival games, a read-a-thon, giant inflatable Suess characters and, of course, a selfie station.The event will also include a reading from “Happy Birthday to You!” in honor of the classic book's 60th anniversary. The event is scheduled to take place Friday at 11:45 in front of the Geisel Library. “We greatly treasure our Dr. Seuss Collection; it adds a creative dimension to the wealth of other papers and archives housed in Special Collections & Archives,” said UC San Diego’s Audrey Geisel University Librarian Erik Mitchell. 816

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 San Diego Sheriff's Department requested the public's help locating a North County woman who disappeared more than seven years ago.Kimberly "Kim" Jo Evans, 48, was last seen on April 30, 2013, by her mother at their Encinitas home. Evans left that morning on foot and has not been seen or heard from since.Evans was last seen wearing a green plaid blouse, green shorts, and carrying a suitcase.She's described as 5'6", weighing about 110 pounds, has reddish-brown hair and brown eyes. Evans is known to use pubic transportation and travel internationally to places including Mexco, Ecuador, and Costa Rica.Sheriff's detectives released photos showing her at about the time she disappeared and an artist rendering of her likely appearance today.Anyone with information is asked to call the Sheriff's Department Homicide Detective Norman Hubbert at 858-285-6330, the Sheriff's Department at 858-565-5200, or San Diego County Crime Stoppers at 888-580-8477. 985

来源：资阳报