中新网客户端北京7月6日电(刘星晨) 6日，中国足协召开新闻通气会，宣布2022赛季中超联赛将于第二阶段恢复主客场制。此外，会上还介绍了多支国字号球队未来一段时间赴海外拉练的安排。

二 | 关于中国足球近期的发展情况，5个权威回应来了！ 中超联赛将恢复主客场制根据原有赛程安排，2022赛季中超联赛第一阶段将于7月12日结束。在考虑到目前全国疫情整体向好的趋势并征得各方意见后，中超联赛将在第二阶段恢复主客场制。中超联赛组委会执行副主任郭炳颜介绍，连续近3个赛季实行赛会制的比赛方式，对球员的日常生活已经造成较大影响。中超联赛将从8月5日进行的联赛第11轮比赛开始，恢复主客场制，第二阶段预计于12月中旬结束。

三 |     That little asterisk on a menu at restaurants serving fresh oysters on the half shell indicates the health risk for potential foodborne illness when consuming raw or undercooked shellfish.While that warning may not deter some oyster lovers, recent headlines about sickness and death related to Vibrio -- a potentially deadly bacterial species found in raw shellfish and seawater that can cause symptoms in humans ranging from diarrhea to life-threatening infections -- have prompted questions about how climate could potentially cause environmental changes in waters where the briny bivalves are bred, in turn making them potentially more risky to consume."The shellfish industry in the U.S. is managed very well as far as food safety goes," aquaculture and oyster expert Pete Malinowski told "Good Morning America." "It's much more about the people involved -- the fresh, well-prepared, well-cared-for oysters are going to be almost entirely safe to eat all the time. It's always been possible to get sick from eating raw oysters, it's just incredibly rare. If the oysters are handled properly throughout the chain of custody, then it's near zero percent chance of getting sick."Malinowski, executive director of the Billion Oyster Project, grew up farming oysters with his family on the Fishers Island Oyster Farm, long before he launched his aquaculture education and oyster restoration efforts at the New York Harbor School."In order to open an area up to shellfishing there's a series of water quality tests that happen over a long period of time, and what they're looking for primarily are fecal coliform. Any concerning levels of fecal coliform at any point during the testing, then those waters won't be open to shellfishing," Malinowski explained. "That's how we can all rely on the oysters that get to market in the U.S. being safe for consumption."Malinowski, who also works with dozens of top culinary restaurant partners to collect and recycle oyster shells for reef restoration, noted that negative side effects from eating shellfish stem from the absence of two factors: "a healthy environment for oysters, and then a healthy environment for people who are eating the oysters to be food."

How water temperature affects oysters

As cases of the more dangerous Vibrio vulnificus in particular have increased, health authorities, including the National Centers for Environmental Information, have seen the prevalence of the bacterial species increased by rising water temperatures."There's definitely a link between water temperature and the bacteria we're talking about. Vibrio vulnificus is present everywhere, all the time, but it has the ability to multiply at higher temperatures," Malinowski explained. Those higher temperatures can come not just from warmer water but also from the food-handling and processing environment."I wouldn't say that it's dramatically worse now than it was, but it is linked to water temperatures and so as water temperatures continue to rise that could be a slow signal," Malinowski further noted. "It happens pretty gradually and a degree or two probably isn't going to make that big of a difference.""Water temperature directly affects an oyster's metabolism, growth rate, and reproduction cycle," international oyster expert Julie Qiu, co-founder of Oyster Master Guild, told "Good Morning America." Her organization describes itself as "an international network of oyster enthusiasts" who are "committed to advancing oyster appreciation and service standards through education, training, and community.""In North America," Qiu said, "the Eastern oyster that's native to the Atlantic coast has a fairly wide temperature range. When water temperature rises, the oyster is able to grow faster if there's sufficient food -- algae -- in the water. When the water temperature drops below 40 degrees Fahrenheit, the oyster stops eating and begins to hibernate."

Understanding and ensuring biosecurity of oyster environments

From a biosecurity standpoint, Malinowski explained that "strains of Vibrio that are prevalent on the West Coast -- that have learned to survive and reproduce and thrive in a much colder environment -- are different than the strains that are prevalent on the East Coast."When it comes to Billion Oyster Project's shell collecting and recycling, for example, Malinowski said "there's a lot of rules in place to prevent us from introducing any soft tissue or organisms off the shell that's going into the harbor in New York City. And that's a hard and fast rule biosecurity-wise nationwide that keeps those systems separate, because the strains of bacteria are different and specific to different temperatures, the risk isn't as connected to water temperature region to region."Billion Oyster Project adds oyster the shells back into their natural habitat not only for reef restoration but also to create to sustain new beds for the mollusks to grow and, in turn, naturally filter and remove pollutants from the sea. Malinowski and the team keep the recycled shells out of the water and exposed to the elements for at least six months while the temperature is over 50 degrees to ensure they are pristine for restoration efforts."None of the shells we collect from restaurants will touch the water ... within a year of them coming from the restaurant," he said. "In that way we can be very confident that nothing that was alive on those shells when they got to the restaurant is still alive when we're putting [them] in the water."

Vibrio bacteria and potential risks of vibriosis

"The risk of contracting a life-threatening vibriosis infection from eating oysters for a healthy adult is extremely rare," Qiu said, echoing Malinowski's sentiments. "Immunocompromised or immune-suppressed individuals must know that they are more at risk of getting vibriosis and experiencing complications from vibriosis than the average healthy person. For those individuals, I would recommend simply eating cooked oysters to minimize risk."Typically U.S. deaths related to vibriosis are more common in Gulf Coast states, but rare in East Coast states. Individuals who are more at risk of serious infection include people with liver disease, people with hemochromatosis (an inherited order causing iron overload in the blood), and immunocompromised individuals. In response, the Centers for Disease Control and Prevention issued a health advisory to warn doctors, laboratories and public health departments to be on the lookout for these infections.Vibrio bacteria cause an estimated 80,000 illnesses each year in the U.S., according to the CDC. In particular, Vibrio vulnificus can lead to life-threatening infections. Between 150 and 200 such infections are reported to the CDC every year, with about one in five infected people dying, often within a day or two of becoming ill, the agency said.While this information can serve as a useful warning for more vulnerable diners, Qiu reiterated that oysters offer "tremendous benefits to our health and the environment." Even the Cleveland Clinic has noted the benefits of key nutrients found in the shellfish.

Tips to enjoy all the benefits of eating oysters

While Qiu reiterated that "no raw food can be guaranteed to be bacteria-free, including oysters," she said that "there are many things to do to minimize risk.""In a restaurant, do not order raw oysters that have been pre-shucked," she suggests. "Ideally, they should be shucked on demand. The key sign to look for is front-of-restaurant oyster shucking with visible display of oysters on ice.""Know which oysters you order. Keep track of the names and production locations. Be wary of any restaurant that cannot tell you where the oysters come from," Qiu continued, encouraging diners to "ask to see the shellfish tag, which is tagged on every bag or box of oysters, that tells you harvest date and location.""You often get the best value and quality when you buy oysters directly from the farmer either at your farmers market or online," Qiu said, adding that "many oyster farms now ship oysters via FedEx and UPS."Ultimately, Qiu reminded consumers to "use common sense: do not order oysters in places that have no business serving live shellfish, particularly if they do not appear to have any cold storage or refrigeration."Many oyster connoisseurs suggest enjoying oysters in months ending with "r" because, as Qiu said, "fall to spring would be considered safer as water temperatures are cooler, as well as oysters grown more north."Malinowski hailed oysters as "the most sustainable form of protein production that exists" -- along with other bivalves including mussels, scallops and clams -- because they provide major ecological benefits such as water filtration and habitats for other animal species. These benefits have also been touted by organizations such as One Earth, a nonprofit organization working to accelerate collective action to solve the climate crisis.Malinowski added, "The only reason those oyster farms exist is because people are eating the oysters. So by consuming shellfish, you're actually having a net-positive impact on coastal environments."So the next time there's an opportunity to enjoy an oyster happy hour or a raw seafood tower, Malinowski reminded that it's more about how those oysters have been handled versus where they came from."Make sure you get oysters from a place that sells a lot of oysters and knows what they're doing," he declared.ABC News' Mary Kekatos contributed to this report.。

四 | 据介绍，如果球队属地球场和备用城市球场都无法举办比赛，中国足协将安排第三方中立球场进行比赛。据悉，联赛已经针对恢复主客场之后，疫情防控等方面做出了相应的预案和指南。

五 | 国家男足选拔队出战东亚杯中国足协常务副秘书长、国管部部长陈永亮介绍了国家男足选拔队备战东亚杯的相关情况。为了更好地备战将在7月举行的东亚杯，国家男足选拔队预计7月13日在青岛进行集中，并安排集训，于7月17日早晨飞往日本参赛。

六 | 据悉，队伍将于7月28日返回国内，在海口进行隔离。此次东亚杯将由U23男足国家队主教练扬科维奇带队，球员人数为24人，除5名超龄球员外，将以1999年龄段球员为班底。多支男足国字号队伍将赴海外拉练据了解，肩负冲击巴黎奥运会资格的男足U21国家队将于7月27日在上海集中，于8月5日飞赴克罗地亚。在8月6日-11月3日，近3个月的时间里，队伍将同克罗地亚乙级联赛队伍进行12场比赛，同时与克罗地亚甲级联赛队伍预备队进行邀请赛、热身赛。由于疫情原因，过去很长一段时间没能参加国际赛事的男足U19国家队，初步计划于7月14日在北京集中，7月16日凌晨飞赴塞尔维亚，并于8月8日飞往克罗地亚。据悉，队伍会与当地和周边国家U19男足国家队以及多支俱乐部的U19梯队进行热身赛。结束拉练后，球队将奔赴沙特参加2023年U20亚洲杯预选赛。中国女足将赴美集训在结束东亚杯比赛后，中国女足也将赴美开启为期约1个月的海外拉练。中国足协副秘书长、女子部部长郑超勇介绍，届时，在海外俱乐部效力的沈梦雨、沈梦露等球员也将前往美国参加集训。此次拉练，队伍能近距离考察在海外俱乐部效力的运动员的竞技状态和身体状况，也将通过8-10场与强队的对抗，进一步检验和完善技战术打法。此外，U17女足国家队将参加今年10月在印度举办的新一届U17女足世界杯，为更加积极地进行备战，队伍将赴西班牙、法国进行拉练，与当地女足俱乐部梯队以及法国U17国家女子足球队进行对抗赛。

七 | 男足国字号队伍征调球员，联赛有补偿据中国足协竞赛部部长黄松介绍，在男足国字号队伍征调球员联赛补偿方面，入选参加东亚杯名单的超龄球员所在俱乐部，同样将享受U23减免政策，而征调两人的俱乐部可享受U23政策豁免。(完)