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SAN DIEGO (KGTV) - The travel ban is just one element from President Trump's Oval Office address Wednesday that is still sparking questions - and clarifications.Moments into his remarks, President Trump made a statement about communicating with allies."We have been in frequent contact with our allies," said President Trump.But the European Union says they received no heads up about the announced 30-day travel ban.RELATED COVERAGE:-- What's been canceled, postponed in San Diego, nationally due to coronavirus-- Gov. Newsom urges limited to no large gatherings in California amid coronavirus-- Another group of cruise ship passengers to be sent to MCAS Miramar"We will be suspending all travel from Europe to the United States for the next 30 days," said President Trump.Federal officials have since clarified this ban doesn't apply to US citizens, but rather foreign nationals coming to the U.S. The ban includes 26 countries. Places like the UK, Ireland and Croatia are not on the list."...These prohibitions will not only apply to the tremendous amount of trade and cargo, but various others things as we get approval," said President Trump.That statement appears to be false. RELATED: MCAS Miramar Marine contracts coronavirus, another Marine suspected after Washington state visit The President himself later tweeted, "The restrictions stop people not goods."As for people stricken with coronavirus, President Trump had this to say. "Earlier this week, I met with the leaders of health insurance industry who have agreed to waive all copayments for coronavirus treatments," said President Trump.That statement has led to more confusion. The administration, along with insurance companies, have since confirmed copays for coronavirus testing will be waived, but not for treatment of the virus."Testing capabilities are expanding rapidly, day by day. We are moving very quickly," said President Trump.Despite billions in recently approved funds, testing capacity remains at frustrating levels across the country. After health officials held closed-door briefings today, members of Congress - both Republicans and Democrats - expressed concerns about the testing capacity. 2187

SAN DIEGO (KGTV) — The San Diego Registrar of Voters is revising down its expected turnout numbers for the March primary from earlier projections. With an estimated 290,000 ballots still outstanding as of Thursday evening, turnout is now expected to fall between 47 and 52 percent of the county's registered voters. This means turnout will look similar to 2016's primary, which had about 50 percent participation. Original projections in January from the Registrar of Voters showed expectations of turnout between 55 and 60 percent. That number was revised in February to between 50 and 55 percent."It looks like turnout in this primary is about what it was in 2016 in San Diego," said professor Thad Kousser, department chair of the UC San Diego political science department. "We didn't see the spike we were expecting."However, Kousser points out that using turnout percentage can be misleading. Because of California's new Motor Voter law, there are more than 300,000 more registered voters in San Diego County than there were in 2016. Therefore, a matching 50 percent turnout would actually mean tens of thousands of new voters cast ballots in the 2020 primary. 1173

SAN DIEGO (KGTV) — Thousands from the gaming and esports streaming community are expected to call San Diego home for three days this fall.TwitchCon returns to San Diego on Sept. 27-29 at the San Diego Convention Center, bringing together some of the most popular video streamers and the community for panels, parties, and more.Ticket sales have yet to be announced, but are expected to go on sale in the summer.Twitch has become a massive online platform for videos and community gaming. Millions of subscribers tune in daily to watch streams of their favorite personalities and games.RELATED: The burgeoning billion-dollar industry of eSportsFor those who stream video games, anime, music, and art it's a chance to learn more about the streaming business and how to improve their brand. For the fans, a unique chance to meet the creators they follow, collect exclusive gear, and play some of the latest video games.For all who attend, it's a massive party with esports competitions, meet-and-greets, and live entertainment — no stranger for San Diego with Comic-Con an annual celebration for the gaming and pop culture community.The last time the convention came to San Diego was in 2016. Attendees enjoyed more than 70 panels and electronic dance artist Darude performing at Petco Park as part of the convention.Twitch has yet to announce 2019's panels and events. 1374

SAN DIEGO (KGTV) - The number of rising COVID-19 cases is causing a nationwide shortage in testing supplies, and some San Diego institutions are looking for ways to tackle the deficit.“I think it’s going to get worse in the short term, so institutions all across the country need to be preparing as if it’s going to get worse,” said Dr. David Pride, the director of molecular microbiology lab at UC San Diego Health. “Across San Diego, institutions have been coming to us experiencing shortages of testing supplies.”Pride said UCSD Health has been looking at pool, or batch, testing as a possible solution to the shortage problem.“There’s the option of rather than having one patient per one test, to try to put multiple different patients together and try to perform one test on that pool of patients together,” he said.This type of testing could help UCSD’s current testing supply last much longer, he said.“They could take a nasal swab, a nasopharyngeal swab, and an oropharyngeal swab. We take those specimens, and we put them together,” Pride explains.He said the key is to spot the large number of patients who need to be tested but don’t appear to have symptoms of COVID-19.The group swabs would then be combined and tested at once.“If that pool is negative, then all the patients are negative, and if that pool is positive, then you need to go back and test each one individually,” he said.The strategy could be put to use in the next week or two, according to Pride.“It’s something that we certainly have validated to demonstrate that it can work,” he said. “We have submitted our strategy to the FDA and have gotten pretty good feedback about doing it.”However, Dr. Eric McDonald, the county’s epidemiology department's medical director, said with the current positivity rate across the county, the technique may not be too beneficial at all labs.The County of San Diego announced this week that it’s changing who can get a test as its free sites.The priority will be people who fall under the high-risk category, like healthcare workers and those with underlying health conditions.The county also announced a partnership with a local company that would provide up to 2,000 COVID-19 tests per day. 2215

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

来源：资阳报