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Volume 28, Number 3—March 2022
Research Letter

Restaurant-Based Measures to Control Community Transmission of COVID-19, Hong Kong

Faith Ho, Tim K. TsangComments to Author , Huizhi Gao, Jingyi Xiao, Eric H.Y. Lau, Jessica Y. Wong, Peng Wu, Gabriel M. Leung, and Benjamin J. Cowling
Author affiliations: World Health Organization Collaborating Centre for Infectious Disease Epidemiology and Control, University of Hong Kong, Hong Kong, China (F. Ho, T.K. Tsang, H. Gao, J. Xiao, E.H.Y. Lau, J.Y. Wong, P. Wu, G.M. Leung, B.J. Cowling); Hong Kong Science and Technology Park, Hong Kong (E.H.Y. Lau, P. Wu, G.M. Leung, B.J. Cowling)

Main Article

Table 1

Table. Effect on time-varying reproduction number of public health and social measures in waves 3 and 4 of COVID-19, Hong Kong, 2020–2021

Main Article

Page created: January 11, 2022
Page updated: February 21, 2022
Page reviewed: February 21, 2022
The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.
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