Corona Virus: Germany's Robert Koch Institute withdraws optimistic vaccine claim.

Germany's top institute for infectious diseases pulled its own paper which claimed a vaccine could be available this fall. The Robert Koch Institute said the document was posted in error and removed it from its website.

Covid-19: Dentists say 'mask mouth' can cause serious health complications, including strokes.

Covid-19: Dentists say 'mask mouth' can cause serious health complications, including strokes. 


Dentists are warning about the health issues tied to prolonged use of a mask to stop the spread of the corona virus.They said dental problems associated with "mask mouth," including gum disease, could lead to serious complications.

 “Gum disease — or periodontal disease — will eventually lead to strokes and an increased risk of heart attacks,” Marc Sclafani, a dentist and co-founder of One Manhattan Dental, told the New York Post about “mask mouth,” which is increasingly causing inflammation and gum disease among patients.

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 Another dentist and co-founder at One Manhattan Dental, Rob Ramondi, said 50% of his patients are suffering from negative health issues due to mask-wearing.The dentists said that the face coverings increase mouth dryness and contribute to a buildup of bad bacteria.


 “People tend to breathe through their mouth instead of through their nose while wearing a mask,” Sclafani said. “The mouth breathing is causing the dry mouth, which leads to a decrease in saliva — and saliva is what fights the bacteria and cleanses your teeth.” More.

Covid-19: important potential side effects of wearing face masks that we should bear in mind.

Covid-19: important potential side effects of wearing face masks that we should bear in mind. 

 Most scientific articles and guidelines in the context of the covid-19 pandemic highlight two potential side effects of wearing surgical face masks in the public, but we believe that there are other ones that are worth considering before any global public health policy is implemented involving billions of people.

The two potential side effects that have already been acknowledged are:

 (1) Wearing a face mask may give a false sense of security and make people adopt a reduction in compliance with other infection control measures, including social distancing and hands washing.

 (2) Inappropriate use of face mask: people must not touch their masks, must change their single-use masks frequently or wash them regularly, dispose them correctly and adopt other management measures, otherwise their risks and those of others may increase.

 Other potential side effects that we must consider are: (3) The quality and the volume of speech between two people wearing masks is considerably compromised and they may unconsciously come closer. While one may be trained to counteract side effect n.1, this side effect may be more difficult to tackle.

 (4) Wearing a face mask makes the exhaled air go into the eyes. This generates an uncomfortable feeling and an impulse to touch your eyes. If your hands are contaminated, you are infecting yourself.
(5) Face masks make breathing more difficult. For people with COPD, face masks are in fact intolerable to wear as they worsen their breathlessness.

         This is a better way to stay safe


Moreover, a fraction of carbon dioxide previously exhaled is inhaled at each respiratory cycle. Those two phenomena increase breathing frequency and deepness, and hence they increase the amount of inhaled and exhaled air.

This may worsen the burden of covid-19 if infected people wearing masks spread more contaminated air. This may also worsen the clinical condition of infected people if the enhanced breathing pushes the viral load down into their lungs. BMJ

Face shields in abattoirs and meat processing plants.

Abattoirs and meat processing plants has been labelled "hot spots" for Covid-19,this has prompted stringent restrictions and even shut-downs in some countries. The working conditions in these plants has been fingered as the likely cause of rapid spread of the Corona virus amongst workers.

 The operators of these facilities have changed operational protocols to ensure safety of workers and also food safety. The use of face shields significantly reduce the amount of inhalation exposure to influenza virus, another droplet-spread respiratory virus.

 In Australia, a part of Victoria's response to the COVID-19 crisis, is that meat works will move to two-thirds production with workers to be dressed in full protective personal clothing, including gowns and face shields.


 In Nigeria, some of the processors are already adopting  the change to ensure safety of workers and food safety. Meat processing facilities have taken steps to ensure safety such as coordination with state and local health agencies to reduce transmission or prevent ongoing exposure within the workplace, including offering testing to workers.

 There is daily screening of personnel prior to entering the plant and also temperature screening. An aggressive sanitation protocol throughout the day in all common areas and office spaces as well as additional cleanings each night.


Major food processors have installed protective barriers on the production floor between employees and provides full face shields for personnel performing any job where the installation of a protective barrier is not feasible due to the movements inherent in the performance of the job.

  Read why a face shield is better than a mask.

 Reporting in the April 29 Journal of the American Medical Association, experts led by Dr. Eli Perencevich, of the university's department of internal medicine, and the Iowa City VA Health Care System, said the face shield's moment may have come.

 While the U.S. Centers for Disease Control and Prevention began advocating the use of cloth masks to help stop COVID-19 transmission in April, laboratory testing "suggests that cloth masks provide [only] some filtration of virus-sized aerosol particles."

 According to Perencevich's group, "face shields may provide a better option." To be most effective in stopping viral spread, a face shield should extend to below the chin. It should also cover the ears and "there should be no exposed gap between the forehead and the shield's headpiece," the Iowa team members said.

 Shields are usually more comfortable to wear than masks, and they form a barrier that keeps people from easily touching their own faces. When speaking, people sometimes pull down a mask to make things easier -- but that isn't necessary with a face shield. And "the use of a face shield is also a reminder to maintain social distancing, but allows visibility of facial expressions and lip movements for speech perception,"


 Research from Johns Hopkins University has found that Covid-19 specifically can be contracted via the eyes, “through exposure to aerosolized droplets or hand-eye contact”. Face shields should only be one part of any infection control effort, along with social distancing and hand-washing.

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Mitigating viruses in pig feed ingredients.

Mitigating viruses in pig feed ingredients. Veterinary researchers in the US and Canada have become particularly interested in the role feed has to play in transmission of viruses.

 A team of leading experts dived into the question of how viruses might be shipped around the planet. It was in 2014 that the North American veterinary community – as well as the worldwide feed and pork industries – started to realise that viruses were being transmitted in feed. Porcine Epidemic Diarrhoea (PED) broke out in the United States in 2013 and, by January 2014, the disease had arrived in Canada.


 “We figured out quite quickly at that point that the outbreak here in Canada was linked to a certain feed ingredient, from the same feed mill, and soon thereafter a research paper was published by scientists at the National Centre for Foreign Animal Disease in Winnipeg Manitoba that showed the link was possible”, explains Dr Egan Brockhoff, veterinarian at Prairie Swine Health Services in Red Deer, AB, Canada and veterinary counsellor for the Canadian Pork Council. “

 African Swine Fever (ASF) came along and since then in the US, Dr Scott Dee, Dr Megan Niederwerder and Dr Cassandra Jones and others have done a lot of work to look into how viruses can tag along in feed ingredients being shipped all over the world.”

 Among the many other studies, Dr Dee (of Pipestone Applied Research at Pipestone Veterinary Services, MN, United States) and colleagues had published an evaluation in 2018 of the survival of livestock viruses in animal feed ingredients that were, and still are, imported daily into the US.

 The study involved simulated transboundary shipping conditions and 11 diseases of global significance: Foot-and-Mouth Disease, Classical Swine Fever, ASF, influenza A, pseudorabies (Aujeszky’s Disease), Nipah disease, Porcine Reproductive and Respiratory Syndrome (PRRS), Swine Vesicular Disease, Vesicular Stomatitis, Porcine Circovirus 2 and Vesicular Exanthema of Swine.


 For six viruses, it was possible to use surrogates with similar genetic and physical properties, but for the others actual viruses had to be used “We found that more viruses survived in conventional soybean meal, lysine hydrochloride, choline chloride, vitamin D and pork sausage casings,” says Dr Dee. “These results also supported data already published on the risk of transporting PEDv in feed.”

Read research here.

Abattoirs: Coronavirus can spread over 8m at cutting floor in slaughter houses.

Abattoirs: Coronavirus can spread over 8m at cutting floor in slaughter houses. Circumstances at a cutting floor can help SARS-CoV-2 spread over distances over 8 metres. That has become clear in a case study about the first wave of Covid-19 outbreaks in May, at Germany’s largest slaughterhouse, owned by Tönnies.

 The study also showed that all infections during this first wave of Covid-19 outbreaks originated with just one employee. It occurred because a slaughterhouse employee got in touch with employees of an infected plant of a different packer, Westcrown, located in Dissen. Thirdly, employee housing did not play a major role in that first wave, which occurred in late May.

 In mid-June a second wave followed, which caused the meatpacker to close its doors for almost a month. The research was carried out by a joint study of the Helmholtz Centre for Infection Research, the University Medical Center Clinic Hamburg-Eppendorf and the Leibniz Institute for Experimental Virology.

 The study showed that the virus most likely spread from 1 single employee who was working on the cutting floor for beef. This employee indicated that together with a colleague, he had been in touch with employees of the sow cutting floor at Westcrown in Dissen, Lower Saxony. He did so after Covid-19 had been detected in that plant.

 The Tönnies employee did not demonstrate any clinical signs of the virus and the contact with Westcrown employees was not considered to be a high-risk contact, which is why the employee continued to show up at work. At 3 days after the meeting, the employee was tested and one day later a positive result followed, for both the employee as well as the colleague. Both then had to go into quarantine.

 The researchers also zoomed in on the routes the virus took from this one employee to the other employees within Tönnies. From that research, it emerged that most colleagues within an 8m radius around the infected colleague had also tested positive.

In the study it was therefore concluded that virus particles can be transmitted over longer distances under the conditions of a cutting floor. Professor Adam Grundhoff, co-author of the research, said, “Our results indicate that the conditions during cutting enhance the aerosol transfer of SARS-CoV-2 particles over longer distances,think of the lower temperature and a limited input of fresh air in combination with heavy manual labour.

 It is very likely that these factors in general play a crucial role in outbreaks all over the world in meat or fish processing companies. Obviously, under those conditions, a distance of 1.5 to 3 metres are insufficient to prevent transmission.”

 There is a need to improve physical distancing in the slaughter houses as well as use better protective equipment to enhance safety.

Meat processing companies such as Cargill are protecting workers by provision of face shields, barriers between work stations, hair nets, boots and lots more.

The use of face shields in slaughter houses is a welcome development alongside maintaining required distance as well as use of hand sanitizers or washing hands with soap and water.

 More on research here