American Journal of Infection Control

SARS-CoV-2, the virus that causes COVID-19, is primarily spread person-to-person via contact with infected respiratory droplets.1 It is estimated that an individual may be infectious prior to becoming symptomatic.2 Areas with crowded work spaces and

SARS-CoV-2 has spread rapidly affecting over 10.4 million global citizens and the easy of spread has been demonstrated by the high burden across the globe.1 Two characteristics of the virus that offers an understanding of the effectiveness for

One of primary goals of infection control programs during the coronavirus disease 2019 (COVID-19) pandemic is to minimize the risk for acquisition of infection by healthcare personnel. Factors such as inadequate personal protective equipment, work

Diarrhea and changes in taste are among the most prevalent gastrointestinal (GI) symptoms of COVID-19 disease and can occur in nearly 50% of patients.1,2 Clinical and virological aspects of enteric COVID-19 disease have been reviewed, with authors

Coronavirus outbreak (COVID-19) has spread rapidly around the world and has been considered as a pandemic by WHO in March 2020.1 The transmission occurs from person to person through droplets when an infected person coughs or sneezes, or through

Primary prevention of Clostridioides (Clostridium) difficile infections (CDI) remains a leading clinical challenge due to the persistence of C. difficile spores, ease of transmission in health care settings and the prevalence of common risk factors