COVID-19 and Diabetes.

COVID-19 and Diabetes.Everyone needs to be careful to avoid the coronavirus that causes COVID-19. If you have type 1 or type 2 diabetes, you should be even more cautious. Your risk of catching the virus isn't higher than anyone else's. But you could have worse complications if you do get sick. That's especially true if your diabetes isn't well-controlled. To reduce your chance of getting infected: 1)Keep your distance from other people. 2)Use good hygiene. 3)Keep your blood sugar under control Diabetes and Coronavirus Early studies have shown that about 25% of people who went to the hospital with severe COVID-19 infections had diabetes. Those with diabetes were more likely to have serious complications and to die from the virus. One reason is that high blood sugar weakens the immune system and makes it less able to fight off infections. Your risk of severe coronavirus infection is even higher if you also have another condition, like heart or lung disease. If you do get COVID-19, the infection could put you at greater risk for diabetes complications like diabetic ketoacidosis (DKA). DKA happens when high levels of acids called ketones build up in your blood. It can be very serious. Some people who catch the new coronavirus have a dangerous body-wide response to it, called sepsis. To treat sepsis, doctors need to manage your body's fluid and electrolyte levels. DKA causes you to lose electrolytes, which can make sepsis harder to control.

COVID-19 May Trigger Rare Complication In Children.

COVID-19 May Trigger Rare Complication In Children.As COVID-19 continues to spread, there is growing evidence that children may be vulnerable to a rare but serious complication triggered by the infection. So far, studies have shown that children appear to be less vulnerable to this new coronavirus than adults. Kids under the age of 18 represent just 1%-2% of reported COVID-19 cases. But new reports, from the U.S. and several European countries, suggest that in rare cases, children can have a collection of symptoms -- including lengthy fevers, low blood pressure, rashes, red eyes, stomach upset, and inflammation of the heart and its arteries -- that share features of toxic shock syndrome and Kawasaki disease.

COVID-19 AND MEAT PACKAGING PLANT.

COVID-19 AND MEAT PACKAGING PLANT. Although the identity of COVID-19's patient zero is still unknown, the virus is widely suspected to have originated in a Wuhan wet market. And one thing is crystal clear: These informal slaughterhouses, along with their more formal counterparts in the factory farming industry, are the perfect place to spread disease. Crowding animals into confined, unsanitary conditions to be slaughtered—mixing blood, guts and feces—creates a petri dish for pathogens. These informal and formal "flu factories" can quickly spread a bat- or bird-borne disease among intermediary animals that humans consume. Slaughterhouses and meat-packing plants are also among the worst COVID-19 hot spots for humans. Some of the largest outbreaks in North America occurred in meatpacking plants.

New data suggest people aren’t getting reinfected with the coronavirus.

New data suggest people aren’t getting reinfected with the coronavirus. People who test positive again for the coronavirus, despite having already recovered from COVID-19, aren’t being reinfected, a new study finds. Reports of patients discharged from hospitals in South Korea testing positive after their apparent recovery had raised concerns that people could get infected by the virus in the short term more than once or that the infection could come back. But diagnostic tests for the coronavirus that causes COVID-19 rely on detecting the virus’s genetic material (SN: 4/17/20). A positive result does not indicate whether a person is shedding viruses capable of infecting cells — which would signal an active infection. Now, a May 19 report from the Korean Centers for Disease Control and Prevention shows that samples from “reinfected” patients don’t have infectious viruses. The finding hints that the diagnostic tests are picking up on the genetic material from noninfectious or dead viruses. That lack of infectious virus particles means these people aren’t currently infected and can’t transmit the coronavirus to others, the researchers say. “It’s good news,” says Angela Rasmussen, a virologist at Columbia University. “It appears people are not being reinfected, and this virus is not reactivating.”

Poultry biosecurity plans prepared humans for COVID-19.

Poultry biosecurity plans prepared humans for COVID-19. As state lawmakers continue to put stay-at-home orders in place, people could learn to be safe by implementing some of the steps associated with poultry biosecurity.

I can't count the number of presentations I have seen or articles I have had regarding poultry biosecurity. I am sure the same could be said for many within the livestock industry, making them a knowledgeable source to some extent. Due to the COVID-19 pandemic, there have been many recommendations floating around about how individuals should protect themselves, many of which have reminded me of steps taken on a poultry farm. Is this a time where a company could be very transparent and help consumers relate to the farm, therefore generating credibility/trust between producers and the general public? Obviously, we have all been told to stay home and minimize gatherings. Poultry farms do this daily by documenting the number of people that come in and out of the barns or enter gated areas.

Can COVID-19 lessons be applied more broadly to food?.

Can COVID-19 lessons be applied more broadly to food?

The difficulties and challenges brought under the spotlight by the novel coronavirus pandemic have, in reality, long existed Reports of millions falling ill, high numbers of deaths and damage to economies are all too familiar at the moment, but I want to take a break from reporting on COVID-19. Ahead of World Food Safety Day, organized by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), which takes place on June 7 this year, I thought it might be interesting to look at what food poisoning means for the global population and economy.420,000 people die each year from foodborne illnesses. While the novel coronavirus might still be relatively new, it has yet to claim that many lives. We are all now too familiar with the various costs that can be associated with disease. Foodborne illnesses are no exception, putting strains on healthcare systems, harming national economies and trade, and, ultimately, impeding socioeconomic development.

DOG BREEDING MADE EASY.

DOG BREEDING MADE EASY. Being a dog breeder is hard work. Beyond choosing and caring for your dogs, you need to think about local licensing, health and safety rules, and eventually sell your puppies to the right homes.

Many dog breeders don’t make it because they ignore or underestimate the workload, stress and expenses linked to breeding dogs.

 You know that you can’t cut corners on your breeding, but also on your overall strategy. You know that having an online and social media presence isn’t optional in today’s world.

You know that the most successful dog breeders are not just good breeders, they are reputable breeders. If you didn’t know all that already, you do now. Knowledge is power, and we want to help you use it.

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