Food and COVID-19

There is some debate about the way meat should be cooked, some research confirmed that properly cooked meat kills harmful bacteria such as Salmonella and E. coli that can be poisoned and result in illness and death (Fillion & Henry, 1998). Whilst others argue that fully cooked can minimize the benefits and nutrition’s in food, in fact, it reduces the amount of fibres. There is no confirmed evidence that non-cooked meals can spread the COVID-19 but the WHO urges people to heat their meals before consumption. An article published by CNN talked about the reasons to blame for coronavirus (Walsh & Cotovio, 2020)

Bats are a possible source of the coronavirus, but some scientists say humans are to blame for the spread of the disease.

Bats have been one of the controversial topics that led to the spread of coronavirus that was originated in Wuhan in China. Experts claim that bats are possible source of the disease yet they are not to blame for the transfer, humans are. The original virus might originate in bats as one of the cases has been seen in Chinese horseshoe bats, however, bat communities often untouched by humans to spread across Earth but we did. The numbers of animals that are shipped in large numbers than never before “said Cunningham to CNN”, it can make the other animals more vulnerable to infection as they too are stressed, as we as humans. It is an indisputable sign that environmental damage can kill humans fast too, and if it ever happened again, it will be for the same reasons.

Pathogens that have evolved in bats can withstand a high body temperature, so a human fever will not work as a defense mechanism.