Clinical Manifestation, Controlling, and Prevention Methods of Corona Virus Disease (COVID-19)

Abstract

Sebona Diriba and Lelisa Diriba

This material review was aims to provide the evidence of early findings on the causes and clinical diagnosis, as well as prevention and control methods of COVID-19. The corona virus disease (COVID-19) has been identified as the cause of an outbreak of respiratory illness in Wuhan, Hubei Province, China beginning in December 2019. The first infections were linked to a live animal market, but the virus is now spreading from person-to-person. The virus that causes COVID-19 seems to be spreading easily and sustainably in the community (“community spread”) in some affected geographic areas. Complete clinical manifestation is not clear yet. However, the most commonly reported symptoms are fever, cough, myalgia or fatigue, pneumonia, and complicated dyspnea, whereas less common reported symptoms include headache, diarrhea, hemoptysis, runny nose, and phlegmproducing cough. The growth rate of new cases and deaths of COVID-19 were significantly faster in the worldwide. Currently there is no evidence to support transmission of COVID-19 associated with food. Before preparing or eating food, it was important to wash always your hands with soap and water for 20 seconds for general food safety. Throughout the day, avoiding close contact, washing our hands by soap after blowing your nose and coughing or sneezing, or going to the bathroom were the way to reduce or control the spread of this virus. If soap and water are not readily available, use an alcohol-based hand sanitizer with at least 60% alcohol. Training public health professionals and communities, and establishing the disease information system covering the whole country, the establishment of a complete reporting system for infectious diseases and an excellent mechanism for handling public health emergencies were a crucial.

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