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Article: Restaurant-based measures to control community transmission of COVID-19, Hong Kong

TitleRestaurant-based measures to control community transmission of COVID-19, Hong Kong
Authors
HO, FTsang, KLTGAO, HXiao, JLau, EHYWong, YTWu, PLeung, GMCowling, BJ
Issue Date2022
Citation
Emerging Infectious Diseases, 2022, v. 28 n. 3, p. 759-761 How to Cite?
DOI: http://dx.doi.org/10.3201/eid2803.211015
AbstractControlling transmission in restaurants is an important component of public health and social measures for coronavirus disease. We examined the effects of restaurant measures in Hong Kong. Our findings indicate that shortening operating hours did not have an effect on time-varying effective reproduction number when capacity was already reduced. © 2022 Centers for Disease Control and Prevention (CDC). All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/320968
ISSN
1080-6040
2021 Impact Factor: 16.126
2020 SCImago Journal Rankings: 2.540
PubMed Central ID
PMC8888230
ISI Accession Number ID
WOS:000771729200038

 

DC FieldValueLanguage
dc.contributor.authorHO, F-
dc.contributor.authorTsang, KLT-
dc.contributor.authorGAO, H-
dc.contributor.authorXiao, J-
dc.contributor.authorLau, EHY-
dc.contributor.authorWong, YT-
dc.contributor.authorWu, P-
dc.contributor.authorLeung, GM-
dc.contributor.authorCowling, BJ-
dc.date.accessioned2022-11-01T04:44:33Z-
dc.date.available2022-11-01T04:44:33Z-
dc.date.issued2022-
dc.identifier.citationEmerging Infectious Diseases, 2022, v. 28 n. 3, p. 759-761-
dc.identifier.issn1080-6040-
dc.identifier.urihttp://hdl.handle.net/10722/320968-
dc.description.abstractControlling transmission in restaurants is an important component of public health and social measures for coronavirus disease. We examined the effects of restaurant measures in Hong Kong. Our findings indicate that shortening operating hours did not have an effect on time-varying effective reproduction number when capacity was already reduced. © 2022 Centers for Disease Control and Prevention (CDC). All rights reserved.-
dc.languageeng-
dc.relation.ispartofEmerging Infectious Diseases-
dc.titleRestaurant-based measures to control community transmission of COVID-19, Hong Kong-
dc.typeArticle-
dc.identifier.emailTsang, KLT: matklab@hku.hk-
dc.identifier.emailLau, EHY: ehylau@hku.hk-
dc.identifier.emailWong, YT: wongytj@hku.hk-
dc.identifier.emailWu, P: pengwu@hku.hk-
dc.identifier.emailCowling, BJ: bcowling@hku.hk-
dc.identifier.authorityTsang, KLT=rp02571-
dc.identifier.authorityLau, EHY=rp01349-
dc.identifier.authorityWu, P=rp02025-
dc.identifier.authorityLeung, GM=rp00460-
dc.identifier.authorityCowling, BJ=rp01326-
dc.identifier.doi10.3201/eid2803.211015-
dc.identifier.pmid35202535-
dc.identifier.pmcidPMC8888230-
dc.identifier.scopuseid_2-s2.0-85125331369-
dc.identifier.hkuros340673-
dc.identifier.volume28-
dc.identifier.issue3-
dc.identifier.spage759-
dc.identifier.epage761-
dc.identifier.isiWOS:000771729200038-

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