Volume 27, Number 7—July 2021
COVID-19 Outbreak on a Passenger Ship and Assessment of Response Measures, Greece, 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†|
|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.