Quarantine measures are needed to control the spread of coronavirus. The goal of quarantine is to limit the social interactions that are the primary vector of virus transmission. People who are asymptomatic or have few symptoms can transmit the virus and help spread it. However, this virus poses risks especially for the sensitive population and hospitals will not be able to cope with a permanently increasing number of cases (cases of shortages, lack of beds, lack of medical personnel…).
Air quality and surfaces
Food and physical inactivity
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Air quality and surfaces:
Being confined to your home means being even more vigilant about air quality. The instructions to ventilate your home at least 2 times a day (mainly in the morning and in the evening) are absolutely to be observed, don’t worry, there is no risk of contamination by the coronavirus because it is not transmitted by air (even if a study which has not yet been formally reviewed and published shows that microdroplets could remain in suspension in the air for 3 hours, however this does not show that the virus is transmissible by air ). Similarly, after cooking or playing sport indoors, airing reduces fine particulate matter and other pollutants. “Air purifications” with incense or essential oils are to be avoided because it generates a lot of indoor pollution (fine particles bad for the respiratory system …) and their purifying properties are absolutely not demonstrated.
Regarding surfaces, traces of coronavirus were found in the stools which can be the cause of contamination of toilets, sinks and other surfaces in contact with soiled hands. It is therefore important to respect hygiene measures and to clean your habitat and objects (not to mention door handles, switches, phone, mouse, computer keyboard…), cleaning products such as bleach or soap are effective in eliminating the virus. It is important to ventilate well during and after cleaning.
Food contamination (source: Anses)
A possible transmission by a food necessarily implies the contamination of this food by a patient or a person infected by the virus, during its manipulation or the preparation of the meal. In this context, any type of food may be affected (animal products, plant products). By analogy with other known coronaviruses, this virus is sensitive to cooking temperatures. So, a heat treatment at 64oC for 4 minutes (temperature used in collective restoration) can be used to divide the contamination of a food product by 10,000.
An infected person can contaminate food by preparing or manipulating it with contaminated hands (virus detected in fecal matter), or by exposing it to infectious droplets during coughing and sneezing. Properly applied, good hygiene practices are an effective way to prevent food contamination with SARS-CoV-2virus.
According to recent studies it has been discovered that the virus survives about 24 hours on cardboard and 2 or 3 days on plastic or stainless steel (however survival does not necessarily mean transmission). It is therefore important to wash your hands thoroughly after handling food packaging and prepare food on clean surfaces. However, contamination by objects does not appear to be an important vector of transmission of the virus.
There is no risk of contamination of drinking water. Water in France is protected against this virus as it is against any biological threat. Water undergoes several stages of treatment, known as “multi-barrier” treatments. These treatments eliminate all viruses, including coronavirus. Water is safe, highly controlled, and in France there is a high level of water safety produced. Tap water can be consumed without any health risks.
Food and physical inactivity
Quarantine seems to rhyme with sedentary lifestyle. It is important to respect the quarantine and not to go to sports in a public space where other athletes could do so. But it’s also important to stay active for your health. Cleaning/gardening is already a good way to move but it is also possible to move at home by taking sports/dance/zumba classes via the internet (YouTube, TV channel rebroadcast …) or via mobile applications, water bottles can already make good dumbbells!
In addition, being less active implies less energy expenditure so your diet must also be adapted during containment, i.e. eating balanced and varied (not just pasta and rice). It is important to eat vegetables, legumes and fruits (frozen and canned forms can be kept for a long time if you don’t want/can go out too often to buy fresh produce so no excuses). Keep a diet rich in fruits, vegetables, seeds (sesame, flax, chia…) condiment/spices (garlic, onion, pickle, turmeric, pepper, cinnamon…), fermented products (cabbage, yoghurt, kefir, skyr, miso, tempeh…) and legumes (chickpeas, split peas, lentils…) allows to refuel:
- probiotic (bacteria that have a positive effect on your health and are present in your gut)
- prebiotics (“food” for your gut microbiota)
They keep an intestinal flora at the top and prevent health risks (other than the coronavirus unfortunately).
The administration of anti-inflammatory drugs could have undesirable effects in patients with coronavirus. “Taking anti-inflammatory drugs (ibuprofen, cortisone …) could be a factor in worsening the infection. If you have a fever, take paracetamol. However, for people following a specific treatment and having no symptoms, treatment should not be stopped.
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Distribution map of coronavirus cases by department: