It sounds strange, but bathing too much is as harmful as being lazy to shower. According to a team of infectious disease experts from Columbia University (USA), too much bathing will make the skin dry and cracked, leading to bacteria that can easily enter the body through these wounds. Experts recommend not bathing more than once a day. 2. Not washing hands before going to the toilet Bacteria aren’t just in the toilet, they’re everywhere. This means that if you don’t wash your hands for a long time, bacteria are also building up on your hands. When going to the toilet, your hands can touch very “private” places, so your hands must be clean. So washing your hands before and after using the toilet is equally important. 3. Use your finger to press the drain button The bathroom is probably the dirtiest place in the house. Studies show that, even 90 minutes after flushing, dozens of bacteria-laden droplets remain on surfaces. Therefore, use knuckles instead of fingertips to press the discharge button. This can be of great help, in case you forget and touch something before washing your hands – you won’t be spreading germs around. 4. Lazy to wash sheets and pillows Sheets and pillows are a haven for dust mites or mold. If not washed regularly, they will become one of the common causes of skin problems. One study found that dust can trigger allergies, causing nasal congestion, swelling, and irritation of the upper respiratory tract. Experts recommend washing sheets and pillows once a week with warm water. 5. Sleeping with a pet Even the best-groomed pets carry a lot of bacteria on their fur. They can even cause plague. 6. Wash your face with soap Some people mistakenly believe that, if you wash your face with soap twice a day, your face will be very clean and acne will be avoided. In fact, soap clogs pores and irritates breakouts. Dermatologists stress that soap was not originally meant for the face. When used, they destroy the protective barrier and disrupt the pH level of the skin.

Duy Son – Ho Chi Minh City Texas Medical Association, USA In essence, SARS-CoV-2 is still transmitted from F0 to F1 and F2 by respiratory droplets in the form of droplets and contact with objects contaminated with the virus. The virus can survive on surfaces such as chair armrests, toilet doorknobs, etc. If we touch, then lift, eyes, nose, mouth, we can be infected with the virus. In particular, new strains of the virus can spread in the air, so in crowded places and closed environments such as bars, discos, and industrial parks, the risk of nCoV infection is very high. According to the scale of the expert group on Covid-19 and the Committee on Infectious Diseases, of the Texas Medical Association, USA, daily living activities are divided into 5 risk groups. In which, going to the bar, karaoke, discotheque, massage; attending religious ceremonies and events > 500 people; to the sports stadium; Attendance at a large concert is ranked as the highest risk of infection (9/10 scale). Going to the movies, going to the amusement park, going to the gym, eating the buffet are also high risk, on a scale of 8/10. Places in the medium-high risk category include: Barbers, restaurants, weddings, funerals, airplanes, soccer fields, and hugging, kissing or shaking hands when meeting friends. The average risk group includes: Having dinner at someone else’s house, having a barbecue, going to the beach, shopping at the mall, camping, working in the office continuously for 1 week, swimming pool, visiting home relatives, friends. Low-medium risk groups include: Going to the market, grocery shopping; go for a walk, walk or bike ride with other people; play golf; two nights in a hotel; sitting in waiting room for medical examination; libraries and museums; walking in crowded places… Activities with the lowest risk of virus infection are: Opening parcels and parcels; buy takeaway food; pump; playing tennis; camp. In the face of the rapid spread of the new strain, the majority of Covid-19 patients have no symptoms, we should protect ourselves by limiting gatherings in crowded places, complying with the 5K regulations of the Ministry of Health. . Vietnameseization: Nhu Y.

Although the COVID-19 pandemic and climate change do not occur at the same time, both crises have similarities. COVID-19 and climate change both cause significant loss of life COVID-19 is known to particularly impact the elderly and those with underlying health conditions, causing severe respiratory illness. Climate change affects all health-related factors such as air quality, drinking water, food supplies and shelter. Climate change is expected to cause an additional 250,000 deaths annually between 2030 and 2050. COVID-19 has claimed the lives of 2.3 million people worldwide since the pandemic began. COVID-19 and climate change highlight the gap between rich and poor Both the COVID-19 pandemic and climate change are known to impact certain demographic groups. Studies have shown that the vulnerable and disadvantaged pay more in both crises, with the poor suffering more from the impacts of climate change and the pandemic than the rich. There has long been a disparity between the poor and the rich in terms of health care. Pandemics and climate change highlight these disparities. Putting the worldwide healthcare system in crisis Ultimately, both crises pushed regional healthcare systems around the world to the limit. Climate change and COVID-19 have resulted in large numbers of people being hospitalized, forcing countries to reassess how they manage their health care systems. The COVID-91 pandemic and climate change have many similarities. Is climate change the cause of the COVID-19 outbreak? In January 2021, an article published in the journal Science of the Total Environment revealed evidence that climate change may be a direct cause in the emergence of the virus that causes the COVID pandemic. -19, acute respiratory syndrome SARS-CoV-2. An international team of scientists from institutions in the UK, Germany and the US has linked climate change caused by climate change to COVID-19. They emphasize that the number of bat species present is related to the number of coronaviruses in a particular environment. Due to climate change, factors such as temperature, atmospheric CO2 and cloud cover are evolving. These factors have a direct influence on the growth process of plants and trees. Climate change is affecting natural habitats and ecosystems through altering environmental factors. Even small adjustments can have a big impact on the species living in the ecosystem. Climate changes have directly created a favorable environment for many bat species to thrive, allowing the emergence of new coronaviruses – including the SARS-CoV-2 strain. COVID-19 is not the only infectious disease linked to climate change. For years, the World Health Organization (WHO) has emphasized the link between changing environmental conditions and disease outbreaks. It is hoped that this linkage can now become central, forcing policymakers to consider the far-reaching impacts of climate change and devise calculated strategies to avert the damage. environment further and reverse the damage already done if possible. Climate changes create conditions for many new viruses to emerge. What needs to be done to prevent epidemics and climate change? Experts have suggested that tailoring government responses to the COVID-19 pandemic and climate change would enable an overall improvement in public health, as well as promote a sustainable economic future. sustainable for regions around the world. In addition, aligning responses offers an opportunity to protect the planet’s biodiversity and limit subsequent changes to diverse ecosystems. Just as anthropogenic climate change affects disease outbreaks, wildlife trade is an important factor in the spread of zoonotic diseases such as SARS-CoV-2. . The illegal wildlife trade causes people to mix with different species of animals where they are not supposed to, which promotes animal diseases. Climate change and infectious diseases cause preventable losses of life. Through strategic adjustments, it is possible to prevent the loss of life. In the coming years, more strategies will be implemented to modify human behaviours, so that they have less impact on the environment and limit the spread of infectious diseases.

Let’s start with the apple story in America. According to the American Apples Association, every year, only about 5% of the apples consumed in the country are imported products, the remaining 95% are domestic apples. American apples are produced mainly in three states: Washington, New York and Michigan. Remove fruit from storage with gas regulation technology. Photo: Thanh Son. Depending on the variety and state, the apple harvest season in the US is between mid-August and mid-November each year. However, Americans can eat apples all year round and the quality of the apple is still very good, even if it has been harvested for many months. The secret to keeping the American apple fresh for a long time lies in the preservation technology with the CA (Controlled Atphosphere) method. Once harvested, the apple continues to respire by absorbing oxygen, releasing CO2, and maturing to ripening. But when the apple is hibernated, the respiration rate slows down, and the quality, color, taste and nutrition are maintained. Based on that principle, CA technology adjusts the ratio of oxygen, CO2, nitrogen, temperature, and humidity to a suitable level to form a friendly hibernation environment for apples after harvest. Thanks to that, it helps apples in the US to be more fresh for a long time compared to being stored in a cold environment. Professor Chris Watkins (Cornell University) affirmed, the apple industry in the US would not exist without CA technology. High loss in conventional refrigeration Ms. Quach Thi Le Chan, Director of CASS Agricultural Conservation Company Limited (Long An) said that after harvest, vegetables, fruits and other agricultural products continued to breathe and breathe stronger than before. when harvested. Therefore, agricultural businesses all know that refrigeration will slow down agricultural respiration, reduce nutrient loss, reduce heat generation, and prolong the life span. The earlier agricultural products reduce their respiration, the longer their life expectancy. Therefore, cooling quickly for fruits and agricultural products is the first choice of many businesses in preserving fresh agricultural products. Put the fruit into storage in cold storage at CASS Agricultural Product Preservation Company Limited. Photo: Thanh Son. However, every agricultural product has a storage temperature limit, if refrigerated beyond the lower limit, they will suffer cold damage. Vietnam is in the tropics, so agricultural products often have not low lower limit. Therefore, the storage must ensure that the temperature is cooled quickly and not above the appropriate temperature. Under commercial storage conditions, this is difficult to do because produce is stacked on pallets, preventing cold air from cooling the bulk. In addition, the ventilation fan system is only located in a few points, near the fan, very strong wind is easy to lose water, cold damage, the blinds will be poor convection, difficult to cool the block. On the other hand, when the temperature has not decreased, the intensity of respiration (heat generation) in the mass is still high, making it more difficult to cool down. A typical example is that dragon fruit has the recommended storage temperature of 6 degrees Celsius, but the current cold stores do not dare to stay at this temperature because most are damaged after a few days. The warehouses currently have to cool down a few degrees to ensure a quicker cooling of the left mass. This means that a certain proportion of goods will be cold (about 20-30% of volume). The signs of cold lesions will usually appear after about 10 days, causing the loss rate to increase. The “5 star hotel” hibernates the fruit In order to contribute to reducing post-harvest agricultural product loss and keeping Vietnamese agricultural products fresher longer, CASS Agricultural Product Preservation Company Limited (CASS) has invested in a warehouse system to preserve fresh agricultural products. with the first fully automated CA gas control technology (all operation processes are managed by software and the storage and retrieval activities are operated by robots) in Vietnam, also known as “customer. 5-star hotel for fruit. Accordingly, in the warehouses of CASS, fresh vegetables and agricultural products will immediately fall into a state of hibernation, reducing respiration thanks to CA technology. Thereby, it helps to adjust the proportion of gas components in the warehouse in the direction of reducing oxygen to low and increasing Nitrogen up to over 90%. Thanks to that, each warehouse of CASS is like a giant nitrogen tank containing agricultural products, making fruits and agricultural products immediately reduce respiration, no more heat generation in the agricultural block. In addition, in the warehouse, the distance between the pallets is very uniform due to being stowed with a robot system, thereby facilitating easy ventilation. The ventilation fan system is arranged with thousands of points, reasonable wind speed is all over the warehouse, helping to exchange heat quickly and evenly throughout the warehouse. With the three above synchronous solutions, CASS can quickly cool down agricultural products without having to lower the temperature in the warehouse. This is the most important starting step of the preservation process, this step makes a valuable contribution to the effectiveness of prolonging the life of vegetables and agricultural products by many times by slowing down the ripening and aging process, without causing damage. for them. Many types of fruit are brought in by businesses for preservation using CA technology. Photo: Thanh Son. CA technology helps fruits and agricultural products to maintain freshness during storage, while inhibiting microbial growth that damages agricultural products as well as cross-contamination between consignments. Agricultural products stored in this environment can extend their life by 2-4 times compared to other methods. As for apples, CASS’s CA technology can last up to 12 months. This is an advanced method of preserving green and clean agricultural products, meeting the strict preservation standards of high-end markets. Ms. Quach Thi Le Chan, Director of CASS said, compared with conventional cold storage, preservation by CA technology has a higher cost. But in return, the CA technology brings many great benefits to agribusinesses, which is much greater than the extra cost of using this technology. First of all, preserving by CA technology helps produce only lose weight due to dehydration of 1-2% after about 10 days of storage, compared with 8-10% loss in conventional cold storage; failure rate is reduced from 15-30% to below 5%; quality decline rate (must sell at a discount), reduced from 30-40% to 2-10%. In particular, CA technology helps businesses increase brand reputation because the goods are always of stable quality, the source of goods is always ready, not passive when the market is in trouble such as ship jam, container jam … With such great advantages, the fully automatic gas adjustment technology of CASS has quickly attracted the attention of many businesses trading in fruit and agricultural products. Up to now, many kinds of fruits and agricultural products have been trusted by businesses to send to CASS’s warehouses such as beetroot, sweet potato, guava, coconut, pomelo, kumquat, lemon, dragon fruit, watermelon, melon. own, jackfruit, passion fruit … “CASSS’s model of preserving agricultural products using fully automated gas control technology is a pioneer and unique model currently in Vietnam. This is a breakthrough in logistics, contributing to capacity building. competition of Vietnamese vegetables, fruits and agricultural products because it prolongs storage time while still ensuring quality, thereby helping businesses to be more proactive in doing business “.

Ice cream cone covered with green tea powder in Japan Did you know the challenge of eating cinnamon powder about a decade ago? The challenge is well known across social media and most popular ever, even the Wikipedia page has its own article on this issue. Challenge participants will eat a teaspoon of ground cinnamon in less than 60 seconds without drinking more water or anything else. And recently, an equally interesting challenge spread in Japan associated with green tea powder cream. A shop selling sweets in Tokyo became more famous when it introduced to the market soft ice cream covered with large amounts of green tea powder. It is known that with the large amount of green tea powder on the outside of the ice cream, the eater will be more prone to choking than ever, but this adds to the challenge for those who want to enjoy it. ‘Eat is choke’, but Japanese diners compete to try this unique ice cream The Nagamine store in Tagata, Tokyo, has been serving the famous matcha green tea ice cream for at least the past four years but is now becoming more popular as more people race to take on the challenge of eating ice cream covered with green tea powder. The dish was featured on the national television variety show, Monday Late Show. This segment is not focused on the quality or taste of the ice cream, but on the effectiveness of its experience on challenge participants. Because there is too much green tea powder, when eating large pieces, diners can easily dry mouth, cough, choke The thick green tea powder covered the surface of the cold, fuming cone is ready to cause coughing, choking for anyone trying to taste. Of course, there is still a way to prevent diners from coughing, choking is to bite small pieces or use a spoon. While many comments on social media believe that the challenge is interesting, willing and eager to try ice cream, there are also comments about the dangers of health. There is an opinion that this challenge can cause the eater to choke, choke, if too much green tea powder is inhaled in addition to being sick of the respiratory tract will make the condition worse. Some netizens even criticized the store for selling products with many associated risks.

Around the meeting. Accordingly, diphtheria is an infectious disease, acute poisoning, respiratory transmission and potentially epidemic. In Vietnam, diphtheria – pertussis – tetanus vaccination has been included in the expanded vaccination since 1984 with 3 basic doses for children aged 2-4 months. However, now diphtheria epidemic has returned and is a public health problem of concern; 93.2% of cases recorded in the Central region are between the ages of 5-40 years old, and cases occur in children who have been vaccinated with 3-4 doses of vaccine containing ingredients. previously detoxified diphtheria. Therefore, the determination of antibodies to diphtheria toxins and factors related to antibody retention in the 5-40 year old target group is necessary for the implementation of appropriate epidemic response activities. , effective. Especially, Khanh Hoa is a province with developed tourism and large trade, bordering provinces with epidemic circulation, so it is necessary to conduct research on the topic. From the above practice, the topic has focused on researching contents such as: determining the residue of antibodies to diphtheria toxin at the age from 5-40 years old in the provincial community; describe a number of factors related to the persistence of antibodies to diphtheria toxin; propose solutions to prevent and control diphtheria … The results of this research topic will contribute to the development of policies and solutions for the preventive medicine sector of Khanh Hoa in particular and provinces and cities in general in the strategic orientation of the prevention and control of leukemia. almost. Along with that, assessing the current situation of the residue of diphtheria toxin antibodies in the province, helping to have an overall view of the status of immunity to diphtheria in the community; From there, help us to recognize, evaluate and improve the effectiveness of immunization in the future … Explanation of topics approved by the Council of Science and Technology of Khanh Hoa province, allowing Nha Trang Pasteur Institute to implement; Expected implementation time is from 7-2021 to 12-2022.

According to information from Bach Mai Hospital (Hanoi), Dr. Nguyen Trung Nguyen, Director of the Poison Control Center, said that there are at least 3 types of poisonous crabs: demon-faced crab, seed crab and Florida crab. father in the waters of Central Vietnam, Nha Trang and some other places. Recently, the Institute of Oceanography, Vietnam Academy of Science and Technology, also confirmed that the man in Thanh Hoa was poisoned after eating crab. This type of crab has a very high toxicity, very easily fatal when eaten. Dr. Nguyen said that the crab poisoning progress is very fast, it can appear after eating within a few hours. Many patients eat at sea, on ships, on islands, get poisoned and when they are brought ashore, they cannot be treated in time. Even many cases died on the way to the hospital. Devil-faced crab Devil face crab, scientific name is Zosimus aeneus, is one of the poisonous crab species living in Vietnamese waters, there are many from Da Nang to Vung Tau. Devil-faced crabs are often hidden in shallow, low-tide areas. They have the same color as coral, so it is difficult to identify. According to information from Nha Trang Institute of Oceanography, the devil face crab has the widest chest shell of nearly 90 mm, about 55 mm long. Crab shell has many flat convex, eye-catching colors, unlike food sea crabs. Devil-faced crabs are blue-green with white, brown, and yellow markings. The legs and legs of the crab are dark brown. The crab’s meat, eggs and claws contain the same toxins in pufferfish as saxitoxin, neurotoxin and tetrodotoxin. The poisonous crabs poisonous crabs formed by the main food source are the algae in the coral reef. These substances cause paralysis of the nervous system, inhibiting respiration. This is a very powerful toxin to the nervous system, just 0.5 mg can be fatal for adults. Devil-faced crabs can be fatal when ingested. Photo: Sciencesource. Crab fan This crab species has the scientific name Demania reynaudii of the family Xanthidae (the Xanthid reef crab). According to the literature, the fan crab is a crustacean, benthic, common in coral reefs in the tropical Indo-Pacific. Currently, scientists have identified nearly 300 species of crabs living in the sea, some of which contain the toxin saxitoxin or tetrodotoxin. These are 2 toxins that cause poisoning and death if ingested. According to Associate Professor, Dr. Dao Viet Ha, Director of Institute of Oceanography, Vietnam Academy of Science and Technology, tetrodotoxin is heat-stable and acid-stable so it does not decompose at high temperature when cooking. nine. It can even exist in processed, frozen, canned products. This toxin can affect the central nervous system of humans and higher animals, stopping the transmission of nerve signals. Symptoms of poisoning usually appear about 30 minutes after eating, including tongue numbness, lip numbness, dizziness, headache, abdominal cramps, nausea, vomiting, difficulty speaking, difficulty swallowing, movement imbalance. .. In severe cases, the victim has seizures, froth, coma and death. Demania renaudii fan crab specimen collected from food poisoning in Thanh Hoa on March 27. Photo: Truong Si Hai Trinh. Crab seeds The seed crab (Platypodia granulosa) is just as poisonous as the demon face crab. Crab seeds have oval body. Their nipple shells are semi-circular, the longest about 30 mm, the widest about 40 mm, covered with granular convex tumors. Raw crabs are yellowish-green in color, sometimes yellowish-brown or purplish-red in color. The knuckles are black in color. The seed crab is usually found on living coral reefs, at a depth of about 3 m, at Hon Tam – Nha Trang. They are sometimes mistaken for the common Florida crab (Atergatis floridus). Crab Florida According to the National Institutes of Medicine (NIH), this crab has the scientific name Atergastis floridus. They have an oval body, relatively narrow shell, smooth surface, smooth back. The whole crab body is brown to dark brown in color, with large yellow spots on the back. The Florida crab has a nipple shell that is almost like a horizontal ellipse. The back surface of the crab shell is slightly convex but smooth, making it difficult to identify areas. The toes are dark colored. The crabs are of large, equal and smooth size with a black spoon-shaped head. Male crabs are usually larger than females. The crab shell has a square shape, is quite thick and has a width of 8-10 cm. Florida crabs are usually more active at night. Atergatis floridus occurs in the eastern Indian Ocean, Southeast Asia, Australia, and the western Pacific. According to the Western Australian Museum, The meat of the crab Florida, like many related crabs from the Xanthidae family, is very poisonous. The toxins in this crab species such as tetrodotoxin and saxitoxin are produced by vibrio-like bacteria that live in symbiosis on crabs. These toxins, similar to puffer fish, are a major factor in poisoning cases in shellfish.

Coronary artery disease: Coronary artery disease or coronary artery disease is one of the leading causes of death in the world. Coronary artery disease and stroke caused the death of 15.2 million people in 2016. To reduce your risk of this disease, it’s best to eat and exercise in moderation, away from tobacco and alcohol.

Stroke: A stroke is a condition that occurs when blood circulation is interrupted, usually from a blood clot or bleeding in the brain. The stroke in the brain, affecting breathing ability can be fatal in place. Stroke survivors may also have partial paralysis, difficulty talking and other disabilities.

Chronic obstructive pulmonary: The third leading cause of death in the world is chronic obstructive pulmonary disease, or COPD. Common symptoms of COPD include shortness of breath, shortness of breath, wheezing, and a persistent cough.

Lower respiratory tract infection: Lower respiratory tract infection is also one of the “culprits” causing countless deaths each year. The most common form of lower respiratory tract infection is pneumonia. Lower respiratory tract infection is considered the most dangerous infectious disease in the world.

Alzheimer’s disease and other dementia: Although not directly fatal, Alzheimer’s disease is also one of the factors that reduce longevity or cause dangerous complications. When the illness gets worse, the person will have difficulty controlling movements such as walking or swallowing food.

Respiratory cancer: Tracheal cancer, bronchial cancer, and lung cancer caused 1.7 million deaths worldwide in 2016. Although these diseases are common in smokers, those who do not Smoking is also at risk of respiratory cancer due to cigarette smoke or air pollution.

Diabetes: Diabetes ranks 7th in the list of fatal diseases. One dangerous complication of diabetes is diabetic ketoacidosis (DKA). People with diabetes can also experience other dangerous complications such as heart attack or stroke.

Diarrhea: It sounds mild, but diarrhea can be fatal if the person is severely dehydrated. Rotavirus, one of the most common causes of diarrhea in children, causes up to 40% of hospital admissions for diarrhea in children under 5 years of age. In poor countries, rotavirus is a leading cause of death.

Pulmonary tuberculosis: Pulmonary tuberculosis affects the lungs most seriously, but it can also damage other body parts such as the brain, skin and abdomen. Tuberculosis is particularly difficult to treat, especially in countries with underdeveloped medical facilities, making it one of the leading causes of death in the world.