COVID-19 UPDATE
The race for an effective treatment, which countries have beaten the virus, and how to eat safely at home.
The race for an effective treatment; which countries have beaten the virus; and how to eat safely at home.
US MIRACLE MAN RECOVERS
A man in Massachusetts, US has made a recovery from COVID-19, despite suffering from severe lung damage.
Deemed the “miracle man” by doctors, George Thomann was rushed to hospital in early January suffering from a collapsed lung. While being treated, he suffered another collapsed lung and his face and body began to swell as air leaked from the lung damage. Then in March, Mr Thomann contracted COVID-19 in hospital.
Since COVID-19 is a virus that attacks the respiratory system, doctors were extremely worried for Mr Thomann’s health due to his two collapsed lungs. But despite the immense risk, Mr Thomann made a complete recovery and was recently released from hospital.
Speaking to local news outlet, WCVB 5 Boston, Mr Thomann said he was grateful for the care he received from the hospital staff, who played Journey’s ‘Don’t Stop Believing’ as he was discharged from the hospital.
“I couldn’t ask for a better exit,” he said. “I was completely at a loss for words. I broke down and cried.”
FOOD HYGIENE 101
In the COVID-19 era of hand washing and hygiene, it’s important we don’t forget about the food on our plates. Associate Professor of Food Microbiology, Julian Cox says when it comes to food hygiene, there are a lot of misconceptions.
“There is no evidence to suggest the virus can be transmitted through food – but of course, we want to reinforce that while we navigate these uncharted waters, we must always take hygiene, including the handling of food, seriously.” Cleaning is the number one thing to remember, says Professor Cox.
“Washing them under fresh running water is sufficient – I advise against using cleaning products on foods,” he says. “We really don’t want cleaning chemicals going on our food as that might be unpleasant, even harmful, when we consume it.”
Pay attention to temperature, adds Professor Cox. “The virus, luckily, is quite temperature sensitive,” he says. “If you’re still worried, cook or reheat your food to reduce the risk of transmission.”
Remember the danger zone: keep foods above 60°C or below 5°C, “because that’s when bad bugs can grow,” explains Professor Cox. “Keep hot foods hot and cold foods cold, and get perishable and cooked foods into the fridge as soon as possible – this will minimise any risk of food becoming unsafe.”