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COVID-19 and gastrointestinal endoscopy: Importance of reducing SARS-CoV-2 infection risks of medical workers and preserving personal protective equipment resources.

In December 2019, the World Health Organization (WHO) was informed of cases of pneumonia of unknown etiology detected in Wuhan, China. Severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2), a novel coronavirus, was identified and SARS-CoV-2 related disease, called coronavirus disease 2019 (COVID-19), has spread worldwide. The WHO has declared COVID-19 to be a pandemic on March 11, 2020. Clinical symptoms of the COVID-19 includes cough (67.8%), fever (43.8%), fatigue (38.1%), production of sputum (33.7%), and shortness of breath (18.7%). Gastrointestinal symptoms of COVID-19 include nausea or vomiting (5.0%), as well as diarrhea (3.8%) 1 . It is estimated that 1.2% of infected subjects are asymptomatic, but the rate of severe disease is 13.9% with an overall mortality rate of 2.3% 2 .

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