Congress ready to join hands with JD(S) in hung Panchayats

Mangaluru, Jan 10: To mark the Karavali Utsav the district administration held a colourful procession from Nehru Maidan to Karavali Utsav Grounds Lalbagh here on Friday.

The colourful procession was inaugurated by the District Minister In-charge Kota Srinivas Poojary by lighting the traditional lamp along with other dignitaries. Various troupes from all over the state are participating in the procession from Nehru Maidan to the Karavali grounds.

Addressing the gathering Kota Srinivas Poojary said, “Karavali Utsav is a meaningful festival. The Tradition and culture of Dakshina Kannada is very meaningful. By organizing Utsav’s we are highlighting our tradition and Culture to national and international levels.

Bengaluru, Mar 27: Oncologist Dr. Vishal Rao, HCG Hospital Bengaluru on Friday said that human body cells release interferon chemical to kill viruses but it cannot be released by cells in the case of COVID-19 cases, leading to weak immune system. However, a therapy of specific concoction could be useful in treating COVID-19 patients.

"We got hold of some preprint suggesting that interferon is effective in COVID19," said Rao.

Speaking to news agency, he continued saying "When we withdraw blood for regular check-ups, we get buffy coat which can be used to take out cells and form interferon. These two chemicals and some other cytokines, in a specific concoction, could be potentially very useful in treating COVID-19 patients."

Rao said that they have built a concoction of cytokines which can be injected to reactivate immune system in COVID-19 patients.

"We are in a very initial stage and hope to be ready with its first set by this weekend. We have applied to the governement for an expedited review. We have also presented this before the state government" said Rao.

"We have a team of infection specialist, ICU team and other...all of us have worked together to build something that we believe. We want to serve the society at this hour of need," he added.

Dr Rao clarified that this is not a vaccine and this particular interferon therapy does not help to prevent the infection of COVID-19. However, this is focused and targeted towards COVID-19 positive patients or those who have just incubated the virus.

"We believe that in early stages as well as the patients who have just incubated, this particular therapy of interferon gama and other concoction of cytokines could be an effective method. In the late stages we are looking at specific dosage of the cells which are our own body cells which can actually be affective and could also be of use for the ventilator patients," he added.

Meanwhile, Dr Gururaj, Immunologist and Scientist told ANI that they are trying to cover two aspects, one is the early stage patients where they are trying to improve their immune systems.

"As Dr Vishal said, we are trying to see whether we can use the cytokines from our own immune cells which is a natural process but it is hampered in infected patients," said Dr Gururaj.

"In the last phase we are using cells which are used from the bone marrow of the patient or donors. We can use those cells to reduce the inflation and so called cytokines release syndrome which is basically the inflammatory response of the body," he added.

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."