PRECAUTIONS AGAINST COVID-19-May-08

PRECAUTIONS AGAINST COVID-19

08/05/2020 Issue: 38

IKU Distance Education Studies

Note: The statistics belong to May 08 - 16.00.

“In the Exam, Questions Come From Subjects We Never Expected”

The views of the founder of the Istanbul Cultural Education Institutions and the Honorary Chairman of the Board of Trustees Civil Engineer(m.sc) Fahamettin Akıngüç on the pandemic were presented on the Education page of Sözcü newspaper.

To read the article…

Our Chairman of the Board of Trustees Dr. Bahar Akıngüç Günver Spoke on the Future of Education After the COVID-19 Outbreak

Our Chairman of the Board of Trustees Dr. Bahar Akıngüç Günver's interview with Özlem Yüzak on the status and future of education after the COVID-19 epidemic was published in the issue of Science and Technology to Everybody dated 8 May 2020 (today). “The world of education with pandemic; He learned that the conditions of time, space and shape can stretch according to the conditions. It even saw how far it could stretch, which I think is an important test. ” Dr. Bahar Akıngüç Günver underlined that the self-discipline culture is very important in remote work.

To read the interview ...

Food Reliability in the COVID-19 Pandemic Process

The SARS-CoV-2 virus (COVID-19) outbreak, which has spread rapidly across the world in recent months, has been declared as a pandemic by the World Health Organization (WHO) on March 11, 2020. Besides the fight against the health problems all over the world, the spread of the virus is tried to be prevented by working, and continuing education from home within the framework of social distance rules with additional measures taken.

In this process, the fact that living and eating and drinking activities have totally moved to the houses caused anxiety about the foods we consume. In line with WHO's report, COVID-19 is not likely to be transmitted from food or food packaging. COVID-19 is a respiratory disease and is transmitted through particles that spread through the air as a result of person-to-person contact or cough-sneezing.

There is no evidence yet that the virus causes respiratory disease with food or food packaging. For the particles that come from a sick person's cough or sneezing are heavy, they are more likely to be on surfaces than hanging in the air. Even if it is an unlikely event, people may catch the virus by touching their own mouth, nose, and eye after touching these surfaces or objects (handle, handshake, etc.).

In recent studies on the possibility of COVID-19 to survive on different surfaces, it has been reported that the virus can survive up to 72 hours on plastic and stainless steel surfaces, up to 4 hours on copper surfaces, and 24 hours on cardboard and cardboard. However, these studies are premature and it has not been clarified yet how long these periods will be in the real life since these studies conducted under laboratory conditions. Although the genetic material (RNA) of COVID-19 has been detected in fecal samples, a fecal-oral infection has not yet been proven yet.

According to the U.S. Food and Drug Administration, although there are gastro-intestinal viruses such as Norovirus and Hepatitis A that can be transmitted with foods, COVID-19 is a virus that causes respiratory diseases. Therefore, no special precautions for food are required in the fight against COVID-19, but it is underlined that it is of special importance to follow the rules of daily food hygiene especially during these pandemic days. Food reliability measures that will be taken in the production of foods from the enterprises to the consumption stages in the kitchens are critical in terms of both protecting them from the food poisoning risks and reaching healthy foods.

These simple measures include taking care of hygiene, keeping raw and cooked foods separate, cooking food at the right temperature and storing it at the right temperature. These simple measures will help prevent COVID-19, as well as protection from other foodborne illnesses.

Stated by Ireland Authority of Food Security, that, by washing hands and kitchen tools with soap and dish soap the virus can be eliminated and the risk can be taken away by operating dishwashers and washers on 60°C. There is insufficient work on the possibility of COVID-19 to live on the surface of food. In studies on similar viruses, some foods are unlikely to survive, while some foods have been found to be.

It is already impossible to foresee whether COVID-19, which does not have enough studies, can survive on the surface of the food. For this reason, it is important to prevent possible contamination of foods with the complete application of well-known hygiene rules in open foods (bread, fruit, salad bar, etc.). Personnel working for such open foods should also strictly follow the hygiene rules. It is also necessary to pay attention to the preservation, display and purchase conditions of these foods.

Frequent washing and disinfecting of surfaces, tools and equipment that may come into contact with food is a factor that helps prevent COVID-19 from passing from contaminated surfaces to food. If possible, it is useful to find hand sanitizers at certain points for use in homes and food establishments, in emergencies. In food producing and selling establishments, it should be ensured that the surfaces, tools and materials used are clean. Both business employees and customers must comply with hygienic measures.

If operating personnel use gloves, they should change gloves frequently and wash their hands whenever they change gloves. Customers should follow hygienic precautions in the market and especially at the payment points, especially by paying attention to social distance in the markets and avoiding excessive contact with food.

It is sufficient to purchase the fruits and vegetables to be consumed fresh, clean and maintain their integrity, and wash them only with running clear water at home. Foods do not need to be washed with soapy water. Trying to wash food with disinfectants may bring other risks such as chemical poisoning. In cases where food packaging is suspected, after removing the food carefully from the packaging and taking it to a clean place, the packaging material should be removed and hands should be washed with soapy water. In cases where food is suspected, it is sufficient to cook the food at 60-65 60C for 3 minutes. At these temperatures, the number of viruses will decrease significantly.

As a result, even though it is thought that foods do not play a role in the spread of COVID-19 disease at present, hygiene measures should be neglected for foods and surfaces that come into contact with foods. It should be known that the body resistance will decrease due to any other food-borne disease, and in case of COVID-19 transmission by inhalation, the body's fight against virus infection will also be weakened. For this reason, taking and following all food safety measures known in the COVID-19 process is important for both individual and public health.

Prof. Dr. Gürhan Çiftçioğlu
İstanbul Kültür University
Faculty of Health Sciences
Head of Nutrition and Dietetics Department

News From İKÜ

Interior Architecture and Environmental Design Department Hosted Award-winning Fashion Designer Cem Uludağ at the "Design Distances" E-Seminar

The Department of Interior Architecture and Environmental Design organized an e-seminar titled “Designed Distances” on Tuesday, 5 May at 13:30 within the scope of “İÇM2001 Basic Design” course. The award-winning Fashion Designer Cem Uludağ, who attended the event as a speaker, shared his experience and knowledge about how social distance that came into our lives with COVID-19 affected the design discipline with our students. The e-seminar inspired our students on the “Wearable Social Distance Prosthesis”, the final project of the course.

"Digital Transformation of Finance and Accounting & The Effect of COVID-19 on Companies and Economies" E-Seminar

Istanbul Kültür University(IKÜ) Vocational School held an e-seminar on Wednesday, May 6, titled “Digital Transformation of Finance and accounting & the effect of COVID-19 on companies and economies”, which the guests were ACCA Global Turkey representative & president of ACCA Turkey and developing countries Filiz Demiröz and ACCA Turkey Business Development Manager Ülgen Kıymık Coşkun.Filiz Demiröz, detailed the negative effects of COVID-19 on economies, the threats posed in terms of continuity of businesses, new business models required by the new world order, digital changes in accounting and finance, and the new competencies that professionals in this field should gain. In the activity, the questions of our students regarding the change-transformation process in the field of accounting and finance were also answered.

“The Adventure of the Cabin Crew” E-Seminar

İstanbul Kültür University (İKÜ) Vocational School (Vocational School) Civil Aviation Cabin Services Program organized an e-seminar titled “Adventure of Cabin Crew” on Thursday, 7 May. Cabin Officer Yiğit Can Kırmızıkarlı, who attended the event as a speaker, conveyed the topics such as the stages of being a cabin crew, training processes, and the competencies of the cabin clerk to our students. The e-seminar ended with answering our students' questions.

To watch the entire seminar…

İKÜ Vocational School Distance Education Process Evaluation Meeting

İstanbul Kültür University (İKÜ) Vocational School (MYO) evaluated the distance education process via Skype program on Thursday, 7 May 2020. In the meeting led by İKÜ Vocational School Director Sinan Kesik; Opinions and suggestions of the program heads regarding the distance education process were obtained, and information about the studies conducted to support the practical courses and internships of our students were shared. During the meeting, DGS support and e-internship opportunities for graduate students were also discussed.

“Physical Activity at Home in COVID-19 Period”

A webinar titled "Physical Activity at Home in COVID-19 Period" was held on Thursday, 7 May at 21:30 in cooperation with IKU Nutrition and Dietetics Department, Physiotherapy and Rehabilitation Department and Kültür Point. Prof. Dr. Burcu Semin Akel, Head of the Department of Physiotherapy and Rehabilitation, attended the event as a speaker which held within the scope of “Food Safety, Nutrition and Public Health Webinar Series-2” through the Adobe Connect Virtual Classroom Application. Assist. Prof. Dr. Nihan Çakır Biçer, one of the academicians of the Department of Nutrition and Dietetics, was the moderator of the event. In the webinar, students were informed about the importance of physical activities in the COVID-19 process, how to apply and what should be done at home to stay fit during this period. The event ended with answering the questions of the participants.

To watch the entire webinar:

“Internet Webinar Series with Good and Bad -2: Informatics Crimes and Penalties”

Yasemin Filiz Saygılar Kırıt, one of the academicians of the Faculty of Law, was the second guest of the “Internet Webinar Series with Good and Bad” organized by İKÜ Kültür Point. In the webinar titled “Information Crimes and Penalties”, which was carried out on 12 May Friday at 12.00 on the Adobe Connect Virtual Classroom Application; "What is informatics?", "What are the informatics crimes in the legislation?" and "Which crimes fall into IT crimes?" questions were answered. Saygılar Kırıt conveyed the types of informatics crime committed in social media, which started to be used more in the pandemic process, to our students.

To watch the entire webinar...

News From Turkey and World

Information is taken by HASUDER (Public Health Experts Association) COVID-19 page, supported by Public Health Specialist Assist. Prof. Meltem Akın Dikleli, faculty member of the Faculty of Health Sciences of our university.

Definite cases: Turkey (133.721), World (3.871.718)

Death: Turkey (3.641), World (270.279)

WHO Risk Assessment: Global level - Very High

News from World

- WHO General Manager Dr. Tedros Adhanom Ghebreyesus referred to the fact that in media information crises can worsen existing inequalities. For more information…

1) He reiterated the statement, "Until we address the inequalities that feed the outbreak, we cannot end it."

2) He also emphasized the 6 criteria proposed by WHO and stated that countries should take into consideration when considering the mitigation of restrictions.

- WHO, UNICEF and the International Red Cross Federation have published guidelines on how to maintain community-based health care under COVID-19 for countries. This guide complements the socioeconomic response framework set by the United Nations for COVID-19. For more information…

-Celebrities from Turkey have joined the United Nations and the WHO to help deliver important COVID-19 messages. Live broadcasts with celebrities such as Tuba Büyüküstün, Mert Fırat and Edis Görgülü are broadcast on various social media channels, including Instagram and YouTube. For detailed information…

1) for Tuba Büyüküstün YouTube broadcast...

2) for Mert Fırat Youtube broadcast...

3) for Edis Görgülü YouTube broadcast...

-The WHO listed eight key criteria in COVID-19 that determine ethical acceptability for human infection studies. For detailed information…

Developments in Turkey

Ministry of Health:

In the statement made from the Ministry's Twitter account,

-In British media, there are news about the protective clothing sent from Turkey to the UK which are not conform to the standard,

- The Republic of Turkey has donated all of the products they supply and also the continuation of the CE and ISO certificates be submitted prior to the British side,

- It was stated that all these products were sent to the UK after the approval of the National Health Service (NHS), which is the administration and coordination of the public health system. Click here for further information…

- Afterwards, a report was made by the British Ambassador to Ankara about the statement made by the British Ambassador about the products currently being tested for the use of the UK Health System, except for a small number of surgical gowns. Click here for further information…

Ministry of Internal Affairs:

With the "Market Places Circular" sent to the 81 cities by the Ministry;

- Clothing, toys, flowers, seedlings, glassware / hardware, etc. in the neighbourhood / district market places in the provinces, districts and towns. the restriction on the sale of supplies was lifted, effective from May 11,

- It was announced that the marketer tradesman should have a distance of at least 3 meters between each sales place (bench / exhibition) and comply with all the rules determined by the previous circulars, especially the use of masks. Click here for further information…

Ministry of Commerce:

In the "Press Release on the Sale of Surgical Masks" by the Ministry;

- Surgical masks can be sold through markets, pharmacies, medical companies and electronic commerce platform,

- The number of surgical masks can be sold as maximum 1 (one) Turkish Lira including VAT,

- It has been announced that the sale will start in Istanbul and metropolitan areas as of 8 May 2020 and then in other provinces. Click here for further information…

The Institute of Higher Education (YÖK):

- In the article sent to the universities by YÖK, additional measures that can be taken according to the disability conditions for students with disabilities were explained while preparing the content in distance education initiated within the scope of COVID-19 measures. Click here for further information…

The Scientific and Technological Research Council of Turkey (TÜBİTAK):

- TÜBİTAK reminded that it was decided by YÖK that students studying in higher education institutions could freeze their registrations in the spring term of 2019-2020 academic year due to COVID-19.

- In line with this decision, he announced that it was decided to continue his scholarship status if the students who freed their registrations continue their duties within the scope of TÜBİTAK supported projects. Click here for further information…

This Journal was prepared by the General Secretariat with the contribution of the Directorate of Information System and Technologies.