1. Evidence for lack of transmission by close contact and surface touch in a restaurant outbreak of COVID-19
- Author
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Jingchao Xie, Louise B. Weschler, Jiansen Li, Dongmei Liu, Hua Qian, Tianyi Jin, Xuguang Chen, Peng Xue, Zhang Weirong, Boni Su, Yuguo Li, Hao Lei, Jiaping Liu, Min Kang, Cuiyun Ou, Wei Jia, Shenglan Xiao, Wenzhao Chen, Jian Hang, and Nan Zhang
- Subjects
0301 basic medicine ,Microbiology (medical) ,Restaurants ,Coronavirus disease 2019 (COVID-19) ,Virus transmission ,Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) ,030106 microbiology ,Airborne transmission ,Disease Outbreaks ,law.invention ,03 medical and health sciences ,0302 clinical medicine ,law ,Environmental health ,Pandemic ,Humans ,030212 general & internal medicine ,Pandemics ,Close contact ,SARS-CoV-2 ,COVID-19 ,Outbreak ,Infectious Diseases ,Geography ,Transmission (mechanics) ,Touch - Abstract
Background: Coronavirus disease 2019 (COVID-19) is primarily a respiratory disease that has become a global pandemic. Close contact plays an important role in infection spread, while fomite may also be a possible transmission route. Research during the COVID-19 pandemic has identified long-range airborne transmission as one of the important transmission routes although lack solid evidence. Methods: We examined video data related to a restaurant associated COVID-19 outbreak in Guangzhou. We observed more than 40,000 surface touches and 13,000 episodes of close contacts in the restaurant during the entire lunch duration. These data allowed us to analyse infection risk via both the fomite and close contact routes. Results: There is no significant correlation between the infection risk via both fomite and close contact routes among those who were not family members of the index case. We can thus rule out virus transmission via fomite contact and interpersonal close contact routes in the Guangzhou restaurant outbreak. The absence of a fomite route agrees with the COVID-19 literature. Conclusions: These results provide indirect evidence for the long-range airborne route dominating SARS-CoV-2 transmission in the restaurant. We note that the restaurant was poorly ventilated, allowing for increasing airborne SARS-CoV-2 concentration.
- Published
- 2021