Probable close contact transmission in a restaurant in China - 13/10/22
Doi : 10.1016/j.jinf.2022.08.029
Nan Zhang a, 1, Ting Hu b, 1, Jiayi Zhang b, Weizhen Mai c, Minting Jian d, Jiajie Li e, Fengping Chen f, Min Zhu g, Linan Zhuang a, Tianyi Jin a, Hua Qian h, Yuguo Li i, Min Kang b, c, ⁎ 
a Beijing Key Laboratory of Green Built Environment and Energy Efficient Technology, Beijing University of Technology, Beijing, China
b Guangdong Provincial Center for Disease Control and Prevention, Guangdong province, China
c School of Public Health, Southern Medical University, Guangzhou, China
d Guangdong Field Epidemiology Training Program, Zhaoqing Center for Disease Control and Prevention, Zhaoqing, China
e Guangdong Field Epidemiology Training Program, Nanhai Center for Disease Control and Prevention, Foshan, China
f Guangdong Field Epidemiology Training Program, Shenzhen Baoan District Center for Disease Control and Prevention, Shenzhen, China
g 6th Medical Center of General Hospital of PLA, Beijing, China
h School of Energy and Environment, Southeast University, Nanjing, China
i Department of Mechanical Engineering, and Faculty of Architecture, The University of Hong Kong, Pokfulam Road, Hong Kong
⁎Corresponding author at: Guangdong Provincial Center for Disease Control and Prevention, Guangdong province 100124, China.Guangdong Provincial Center for Disease Control and PreventionGuangdong province100124China
Highlights |
• | Real human behaviors on close contact and surface touch was used to analyze the dominant route of SARS-CoV-2 transmission in the restaurant. |
• | Close contact route may dominate the outbreak of B.1.617.2 (Delta) variant in the restaurant. |
• | Fomite was not the main transmission route in this particular restaurant outbreak. |
• | Virus exposure via close contact route was hundreds times higher than it via long-range airborne route. |
• | Virus exposure risk of diners who sit next to the infected had an exposure risk over 1000 times higher than that of staff. |
© 2022
Publié par Elsevier Masson SAS.
Vol 85 - N° 5
P. 573-607 - novembre 2022 Retour au numéro
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