Amid the spread of COVID-19, testing for SARS-COV-2, the virus that causes it, is at the forefront of the battle. Patients rely on test results to confirm if they’ve acquired the coronavirus, and public health entities around globe rely on the data to learn how and where the virus is spreading.
Patients at the greatest risk for secondary infections, particularly infections that are resistant to first-line antibiotics, include people who are already vulnerable due to other conditions and diseases—like COVID-19. Because of that, antimicrobial resistance poses a significant additional threat, especially as healthcare systems become overburdened.
With the COVID-19 pandemic having reached over 170 countries, and cases skyrocketing in the United States and other nations, scientists around the world are working as fast as they can to develop a vaccine for SARS-CoV-2, the virus that causes COVID-19.
Minimizing contact with others through social distancing is crucial to flatten the curve and reduce the rate of coronavirus infection. However, many people are wondering if it’s still possible to transmit the virus via food and pickup or delivery services.