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SAN DIEGO (KGTV) — These aren't your average sand castles.Every year at San Diego's Port Pavilion, tons of sand of hauled in and dumped onto the Broadway Pier. There, a heap of sand sits waiting to become something more.When master sand sculptures from around the globe finally get their hands in the sand, a radical transformation begins.GALLERY: Works of art made from sand at US?Sand Sculpting ChallengeThe U.S. Sand Sculpting Challenge and Dimensional Art Expo is an invite-only competition for sculptors, six from the U.S. and six from other countries. Each artist brings their own vision, artistic sensibilities, and talent to the makeshift sandbox.Sculptures can reach up to 15 ft. tall and weigh more than 10,000 pounds in some cases. Perhaps just as astoundingly, all it takes is nothing more than sand and water (aside from an incredible talent.)For four days, San Diego's waterfront will host competitions between sculptors with more than ,000 in prize money at stake.MORE: Other events happening this Labor Day weekend in San DiegoReturning in 2018 will also be a team challenge, comprised of teams that won the former sand sculpting competition when it was hosted in Imperial Beach from 2000 to 2011.In addition to the competition, family-friendly activities such as live entertainment, a giant sandbox for kids, and rides will be on hand. More than 1,000 works of art will also be on display and available for purchase during the Dimensional Art Expo as well.Proceeds from the events benefit san San Diego School of Creative and Performing Arts, Arts for Learning San Diego, San Diego Padres Foundation, Maritime Museum programs, and more.U.S. Sand Sculpting Challenge and Dimensional Art ExpoWhen/where: Aug. 31 - Sept. 3/Broadway Pier at Port PavilionCost: Tickets available from - Website 1832

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 Salk Institute's cutting-edge research to reverse climate change is getting noticed and supported in a big way.Amazon CEO Jeff Bezos donated million through the Bezos Earth Fund last week, a huge boost after Sempra Energy jump-started the project with million Nov. 9.Salk's Harnessing Plants Initiative adapts crops we eat, grown around the world, to extract more carbon dioxide out of the air and hold it in their roots."It’s really great waking up every day and knowing that you can work on a problem that is so urgent and is the most existential problem in this world and I’ve been worried about this since I was in middle school," co-director of HPI Wolfgang Busch said.Busch said they came up with the project while brainstorming what positive impact on the world could they make with plants.He said they're focused on six crops including, corn, soybean, canola, wheat and rice.Busch said they are in the research phase and see two paths to achieving their goal, genetically modify seeds in the lab or specialized breeding between plants to get the traits they are looking for.These crops are already being grown around the world."If you take together the area that they are planted, it’s larger than the subcontinent of India," Busch said, a huge untapped potential.Busch said of the world's emissions each year, "it could be possible that 30% of this could be drawn down by these plants if it is widely adopted."Busch said we could get the modified plants in the ground and start seeing the effects in the next 10-15 years."I think I am very fortunate to work on this problem, I am really thrilled to do the work, to make an impact," Busch said. 1690

SAN DIEGO (KGTV) - The San Diego Fertility Center will be the first in the nation to deploy new robotic technology that will help store, track and maintain frozen embryos for In-Vitro Fertilization.The TMRW Robot will be in use by next month at the center in Carmel Valley. It will take 17,000 measurements every day to make sure the embryos are kept in prime conditions.It also codes each embryo and egg with a specific Radio Frequency ID to make sure scientists can track each one."There needs to be this level of trust between the mother and father and the caretakers of their embryos," says Dr. Michael Kettel with the SDFC. "I think this goes one step further in building that trust."Since IVF treatment began, most of the storage and measurements taken on embryos has been done by hand, in tanks that hold up to 1,000 samples. The TMRW Robot will have room for nearly 20,000 embryos and make the process fully automatic. Doctors say that will remove any possibility of human error."We can't make a mistake," says SDFC Laboratory Director Bill Venier. "This machine will not let us make a mistake."IVF mistakes have been in the news recently as families have filed lawsuits over embryos being given to the wrong parents. Venier says the TMRW Robot will all but eliminate the chance of that happening."We'll have 24/7, 365 (monitoring of) 17,000 data points to let us know everything is safe and is not going to be affected whatsoever," he says. RELATED: Mother gives birth to other couples' babies because of IVF mix upThe technological leap forward was necessary as IVF pregnancies become more common. The CDC says 21 million people will use some kind of IVF method or storage by 2025. It also estimates that there will be 200-300 million babies born through IVF by the year 2100. RELATED: IVF births expected to skyrocket this century"I am certain you cannot go to a kindergarten class in San Diego where one of those children wasn't born through an IVF or some sort of fertility procedure," says Dr. Kettel.For the San Diego Fertility Center, the new robot means they'll be at the forefront of the future of the industry. 2138

SAN DIEGO (KGTV) — The San Diego Zoo welcomed a rare bear cub to the mix last week.Zoo officials say an Andean bear cub was born to mom Alba and dad (or, sire) Turbo on Jan. 8 in the early morning hours. “We are overjoyed about the birth of Alba’s first cub,” said Chris Hamlin, animal care manager at San Diego Zoo. “Alba is showing all the appropriate behaviors of a good mother, being very attentive to her newborn. We are so impressed with how well she is handling motherhood.”RELATED: San Diego Zoo Global raises 0K for Australia wildlife reliefZoo caretakers are observing the cub and its mother via closed-circuit video to allow Alba to care for the cub without interruption. Giving the bears their space is critically important, as Andean bear cubs have an extremely high mortality rate in their first month, so care takers are being watchful but cautiously optimistic. The bear's sex is yet to be determined.But the interactions and long-term survival of the cub could led to a bounty of information for researchers.RELATED: San Diego Zoo Safari Park rhino's broken toe on the mend with new cast“The Andean forests where we work are so rugged and dense that it will be a long time before we can study the maternal behavior of wild bears there,” said Russ Van Horn, population sustainability scientist at San Diego Zoo Global. “Alba's behavior and her cub's development will suggest how closely, and for how long, wild mothers and cubs may be linked to birth dens, where we think they’re sensitive to disturbance by humans.”Andean bears are only found at a few zoos in the U.S. Also called "spectacled bears," the bears are marked with unique rings and fur around their eyes. Andean bears are listed as vulnerable on the Red List of Threatened Species, primarily due to habitat loss, according to the zoo.RELATED: Bonsall animal center critters help give 'Baby Yoda' a voiceSan Diego Zoo's newest member is the first Andean bear cub born at the zoo since 1993 and ninth cub born at the park overall. Andean bears have been cared for at the zoo since 1938.It will be at least a couple of month before visitors are able to see the new bear cub active in its habitat, the zoo says. 2197

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