As China is battling a new COVID-19 outbreak, the increased proportion of asymptomatic patients in the newly confirmed COVID-19 cases has raised questions among the public. Let’s revisit some important information about COVID-19 asymptomatic patients.

Q: What is asymptomatic infection?

A: Asymptomatic infection means people who display no abnormal findings on their lung CT scans and have no symptoms such as fever, cough or sore throat, but test positive for the novel coronavirus.

Q: What is the difference between confirmed and asymptomatic cases?

A: Only those showing symptoms or who have abnormal lung CT scan findings can be labeled as confirmed cases.

Q: Can asymptomatic patients infect others?

A: Asymptomatic patients, like confirmed ones, can also infect others. Confirmed transmission routes include direct transmission, aerosol transmission and contact transmission.

Q: How to find asymptomatic patients?

A: There are three approaches to identifying asymptomatic patients: (1) proactively testing close contacts of confirmed cases during their medical observation period; (2) proactively testing those who have been exposed to the virus during infection source tracing; and (3) proactively testing key populations such as those who have traveled to regions with ongoing COVID-19 transmissions.

Q: How long should asymptomatic patients be quarantined?

A: Asymptomatic patients usually spend on average a week in quarantine.

These individuals undergo nucleic acid tests once daily, starting a day after they are admitted, and are eligible for discharge should the results of two tests, taken at least 24 hours apart, return negative.

Q: Do asymptomatic patients require special medical treatment?

A: At present, asymptomatic patients do not require special medical treatment.

 

Source: China Daily

Food Additive

What is Food additive?

Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.

Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements

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