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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 2

PHSM
 % Change in Rt (95% CI)
Model 1
Wave 3
Ban on dine-in service after 6:00 pm† 0
>3 other PHSMs‡ −53 (−59 to −44)
Wave 4
Ban on dine-in service after 6:00 pm 0
>3 other PHSMs
 −40 (−47 to −28)
Model 2
Wave 3
Ban on dine-in service after 6:00 pm 0
>3 other PHSMs, excluding basic civil service arrangement −51 (−57 to −43)
Wave 4
Ban on dine-in service after 6:00 pm 0
>3 other PHSMs, excluding basic civil service arrangement −38 (−46 to −27)

*Wave 3 was June 15–September 30, 2020; wave 4 was November 1, 2020–March 15, 2021. COVID-19, coronavirus disease; PHSM, public health and social measure; Rt, reproduction number. †Because of variable selection and regularization in LASSO regression, the regression coefficient was shrunk to 0 in the model. ‡Other PHSMs include restricted headcount in restaurants, ban on group gatherings, bar closure, flexible civil service arrangement, and ban on live performances and dancing activity.

Main Article

Page created: January 11, 2022
Page updated: February 21, 2022
Page reviewed: February 21, 2022
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