Volume 27, Number 7—July 2021
Dispatch
COVID-19 Outbreak on a Passenger Ship and Assessment of Response Measures, Greece, 2020
Table
Multivariate analysis of risk factors for SARS-CoV-2 infection during an outbreak on a passenger ship, Greece, March 20–April 18, 2020*
Factor | Area of work (for crew members) |
Consuming meals and drinks in galley/dining area/bar A‡ |
|||
---|---|---|---|---|---|
Food and beverage | Housekeeping and hotel | Other† | |||
Nationality | |||||
A | Referent | ||||
B | 0.00 (0.00–0.00) | NA | NA | NA | |
C | 1.20 (0.51–2.81) | 0.11 (0.02–0.75) | 0.03 (0.002–0.42) | 0.49 (0.24–0.99) | |
D | 0.81 (0.36–1.83) | 0.23 (0.05–1.14) | NA | 0.54 (0.27–1.08) | |
E | 0.90 (0.25–3.21) | 0.96 (0.10–9.27) | NA | 0.94 (0.32–2.78) | |
Other† | 1.51 (0.41–5.62) | 1.02 (0.14–7.20) | 0.22 (0.02–2.98) | 1.52 (0.59–3.91) | |
Consuming meals and drinks in galley/dining area/bar A‡ | |||||
Referent | 2.71 (1.34–5.46) | 4.44 (1.81–10.95) | NA |
*A total of 120 passengers and crew tested positive during the first specimen collection and testing. Values in bold type are statistically significant. SARS-CoV-2, severe acute respiratory syndrome coronavirus 2; NA, not applicable. †Entertainment, security, shop, hospital, other. ‡Meals and beverages were prepared and served in galley and dining room and café-bar A (for travelers who embarked at Cesme port) and in galley and dining room and café-bar B (for travelers who embarked at Piraeus port).
1These first authors contributed equally to this article.
2These senior authors contributed equally to this article.