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Yale researchers have found clues as to why certain people experience adverse health effects after the COVID-19 vaccine, which they have dubbed “post-vaccination syndrome."
Yet despite its place on the CDC website, the change in taste and smell after the initial COVID infection subsides has been discussed much less than the loss of taste and smell during infection ...
Compensation is payable for "table" injuries, those listed in the Vaccine Injury Table, as well as, "non-table" injuries, injuries not listed in the table. [29] In addition, an award may only be given if the claimant's injury lasted for more than 6 months after the vaccine was given, resulted in a hospital stay and surgery or resulted in death.
Some people lose the sense of smell and taste after COVID-19, making eating and drinking an unpleasant chore. ... getting enough vitamins with all the different vegetables and fruits tasting bad ...
Any event listed by the vaccine manufacturer as a contraindication to subsequent doses of the vaccine. Any event listed in the Reportable Events Table that occurs within the specified time period after vaccination. The data are stored electronically by the CDC in the Vaccine Safety Datalink (VSD).
Review of Vaccine Adverse Events Reporting System (VAERS) safety monitoring data by the US Centers for Disease Control and Prevention (CDC) through 21 April 2021, (by which time 7.98 million doses of the Janssen COVID‑19 vaccine had been administered), showed that "97% of reported reactions after vaccine receipt were nonserious, consistent ...
The updated COVID-19 vaccine is now available. Infectious disease doctors recommend being smart about the timing of your shot. You can expect similar side effects to the previous vaccines if you ...
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
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