Healthcare facility-onset Clostridioides difficile infection rates substantially dropped in a Mexican hospital after its conversion to a full COVID-19 setting, despite heavy contamination of the environment the previous year. Better adherence to hand hygiene and contact precautions may help explain this finding.

Background: Relatively low SARS-CoV-2 reinfection rates have been reported in vaccinated individuals, but updates considering the Omicron variant are lacking. Objective: The objective of the study was to provide a current estimate of the SARS-CoV-2 reinfection rate in a highly immunized population. Methods: A prospective cohort of Mexican hospital workers was followed (March 2020-February 2022). Reinfection was defined as the occurrence of two or more episodes of COVID-19 separated by a period of ≥ 90 days without symptoms. The reinfection rate was calculated as the number of reinfection episodes per 100,000 persons per day. Results: A total of 3732 medical consultations were provided to 2700 workers, of whom 1388 (51.4%) were confirmed COVID-19 cases. A total of 73 reinfection cases were identified, of whom 71 (97.3%) had completed their primary vaccination series and 22 (30.1%) had had a booster dose before the second episode. The overall reinfection rate was 23.1 per 100,000 persons per day (as compared to a rate of 1.9 per 100,000 persons per day before the Omicron wave). Conclusions: The SARS-CoV-2 reinfection rate rose significantly during the Omicron wave despite a high primary vaccination coverage rate. Almost one-third of reinfected workers had a vaccine booster ≥ 14 days before the last

Objective. To describe and identify the causes of an outbreak of Salmonella enteritidis gastroenteritis that took place in June 1998, among tertiary care hospital workers, in Mexico City. Material and methods. Cases were hospital workers who developed diarrhea or fever associated with gastrointestinal symptoms, after a meal at the hospital's dining room on June eight; controls were asymptomatic employees who also ate at the hospital's dining room on the same day. A food questionnaire was applied, and stool samples were obtained from all study subjects, including kitchen personnel. Blood cultures were practiced for febrile patients. Odds ratios with 95% confidence intervals (95% CI) and the chi-squared were used for statistical analysis. Statistical significance was set at p< 0.05. Results. Onehundred-fifty-five workers developed symptoms, but only 129 (83.2%) answered the questionnaire; 150 controls were also studied. The most common symptoms were diarrhea (85%), abdominal pain (84%), cephalea (81.4%), nausea (78.3%), and chills (74.4%). Eight blood cultures were negative; 59 stool cultures (46%) from cases and six (4%) from controls, were positive for Salmonella enteritidis. Egg-covered

No abstract

No abstract