The Centers for Disease Control and Prevention published evidence this week suggesting that those who tested positive for COVID-19 are more likely than those who tested negative for visiting a place to eat or a bar in the past two weeks, a location that calls the appointment. New York City and Florida’s plans to reopen their indoor dining rooms.
The study, published in the CDC’s Weekly Morbidity and Mortality Report, was conducted with a random pattern of Americans undergoing COVID-19 testing July 1-29 in fitness services in 11 states, in addition to California, Colorado, Ohio, and Tennessee. Another 154 people tested positive for COVID-19 (after symptoms appeared) and another 160 people tested negative.
Participants were asked to rate the frequency of their visits to establishments such as offices, salons, gyms and bars on a five-point scale ranging from “never” to “more than once a day. “In addition, they were asked to assess their compliance with the rules dictated in those posts, adding social estating and masking, through opting for answers such as “none” and “almost all”.
Researchers did not discover a major difference between those who tested negative for COVID-19 and those who tested positive when visiting places such as offices, classrooms or gyms; however, those who tested positive for the virus were twice as many likely to report dining at a place to eat or at a bar in the two weeks leading up to the onset of the disease. They were also less likely to report seeing all customers of the status quo “adhere to recommendations such as dressing in a mask or becoming socially est distanced. “
The authors point out that this discovery has implications for the reopening of states. “Exposures and activities where the use of masks and social distance are difficult to maintain, in addition to going to places that provide food or beverages on site, can be vital threat points for the acquisition of COVID-19,” concludes the report. “As communities reopen, efforts to reduce potential exposures in establishments with on-site food and beverage characteristics want to protect customers, workers and communities. “
Although the study did not distinguish between al fresco and indoor dining, experts in the past warned that the latter was more risky, due to factors such as decreased ventilation and reduced distance. Health Security says that doesn’t mean the solution is to completely avoid indoor food.
“You have to anticipate that you’re going to have some case accumulation point and offer recommendations to those restaurants and bars to modify their operations in order to slow down the broadcast,” Adalja told Yahoo Life. “The choice is not to eat indoors for a one-year era, and I don’t think that’s the solution either. “
Adalja says many states, besides Pennsylvania, have reopened indoor restaurants with a capacity of 25% and have not noticed an increase in the number of instances (the state plans to build up to 50% occupancy next week). applying safety measures, such as dressing in a mask when not on the table, washing/disinfecting hands in common form and requiring coffee makers to wear masks or face protectors or both. If all those precautions are taken, says Adalja, a eating or drinking mask is not so risky.
When you’re sitting at the table eating, you’re there with other people you’re already with, so facial coverage policies apply when you’re not sitting at your table, Adalja explains. “If the waiter wears a mask and face shield, it’s probably less advantageous to wear the mask on the table. [COVID-19] does not spread by leaky contact, it is a significant exposure, 10 to 15 minutes. The separators are not there for so long and are a few meters away. “
Joining the list of regions that continue to reopen, New York Governor Andrew Cuomo announced this week that New York restaurants could resume food in the user at a capacity of 25% starting September 30. William Schaffner, an infectious disease expert and professor of preventive medicine at Vanderbilt University, agrees with Adalja that it is imaginable to take this step while mitigating risks.
But it’s decisions like Florida Gov. Ron DeSantis, who announced this week that bars will be able to reopen to 50% of their capacity, which he fears. “It’s especially the stimulant bars, COVID accelerators are spreading because “There are other people in combination tightly without a mask, for very long periods, inside,” Schaffner told Yahoo Life. “It’s different from the scene of places to eat, where small parties can be organized and the user who attends them is masked and are only in close interaction with the other people they’re having dinner with. “
He says the bar environment itself doesn’t lend itself well to social estinement. “The total environment is different. People come in, take off their masks, keep them in their wallets — and they’re there two hours and close to people,” Schaffner says. They need that closeness, that kindness, drinking and drinking all the time. So they never think about putting on the mask.
As for bars being safe to reopen in the middle of a pandemic, Schaffner says, “We’ll see how it goes,” adding, “You have to disperse people. Do they manipulate it the way they do in restaurants or allow more?Prolonged intense mixing? That’s where it becomes dangerous.
For the latest coronavirus news and updates, stay with it in https://news. yahoo. com/coronavirus. Según experts, others over the age of 60, and others with immunosuppression continue to have the highest risk. If you have any questions, please refer to the CDC/WHO Resource Guides.
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