COVID-19 infection among bartenders and waiters before and after pub lockdown
(2022) In Occupational and Environmental Medicine 79(1). p.46-48- Abstract
OBJECTIVE: To assess how different bans on serving alcohol in Norwegian bars and restaurants were related to the detection of SARS-CoV-2 in bartenders and waiters and in persons in any occupation. METHODS: In 25 392 bartenders and waiters and 1 496 328 persons with other occupations (mean (SD) age 42.0 (12.9) years and 51.8% men), we examined the weekly rates of workers tested and detected with SARS-CoV-2, 1-10 weeks before and 1-5 weeks after implementation of different degrees of bans on serving alcohol in pubs and restaurants, across 102 Norwegian municipalities with: (1) full blanket ban, (2) partial ban with hourly restrictions (eg, from 22:00 hours) or (3) no ban, adjusted for age, sex, testing behaviour and population size.... (More)
OBJECTIVE: To assess how different bans on serving alcohol in Norwegian bars and restaurants were related to the detection of SARS-CoV-2 in bartenders and waiters and in persons in any occupation. METHODS: In 25 392 bartenders and waiters and 1 496 328 persons with other occupations (mean (SD) age 42.0 (12.9) years and 51.8% men), we examined the weekly rates of workers tested and detected with SARS-CoV-2, 1-10 weeks before and 1-5 weeks after implementation of different degrees of bans on serving alcohol in pubs and restaurants, across 102 Norwegian municipalities with: (1) full blanket ban, (2) partial ban with hourly restrictions (eg, from 22:00 hours) or (3) no ban, adjusted for age, sex, testing behaviour and population size. RESULTS: By 4 weeks after the implementation of ban, COVID-19 infection among bartenders and waiters had been reduced by 60% (from 2.8 (95% CI 2.0 to 3.6) to 1.1 (95% CI 0.5 to 1.6) per 1000) in municipalities introducing full ban, and by almost 50% (from 2.5 (95% CI 1.5 to 3.5) to 1.3 (95% CI 0.4 to 2.2) per 1000) in municipalities introducing partial ban. A similar reduction within 4 weeks was also observed for workers in all occupations, both in municipalities with full (from 1.3 (95% CI 1.3 to 1.4) to 0.9 (95% CI 0.9 to 1.0)) and partial bans (from 1.2 (95% CI 1.1 to 1.3) to 0.5 (95% CI 0.5 to 0.6)). CONCLUSION: Partial bans on serving alcohol in bars and restaurants may be similarly associated with declines in confirmed COVID-19 infection as full bans.
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- author
- Methi, Fredrik ; Telle, Kjetil and Magnusson, Karin LU
- organization
- publishing date
- 2022-01-01
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- alcohol, alcohol drinking, COVID-19, occupational health, statistics
- in
- Occupational and Environmental Medicine
- volume
- 79
- issue
- 1
- pages
- 3 pages
- publisher
- BMJ Publishing Group
- external identifiers
-
- scopus:85122772516
- pmid:34510004
- ISSN
- 1470-7926
- DOI
- 10.1136/oemed-2021-107502
- language
- English
- LU publication?
- yes
- id
- 8e3833ef-cf2e-447c-bcdb-7a8457cba91c
- date added to LUP
- 2022-03-01 08:29:58
- date last changed
- 2024-06-27 12:14:31
@article{8e3833ef-cf2e-447c-bcdb-7a8457cba91c,
abstract = {{<p>OBJECTIVE: To assess how different bans on serving alcohol in Norwegian bars and restaurants were related to the detection of SARS-CoV-2 in bartenders and waiters and in persons in any occupation. METHODS: In 25 392 bartenders and waiters and 1 496 328 persons with other occupations (mean (SD) age 42.0 (12.9) years and 51.8% men), we examined the weekly rates of workers tested and detected with SARS-CoV-2, 1-10 weeks before and 1-5 weeks after implementation of different degrees of bans on serving alcohol in pubs and restaurants, across 102 Norwegian municipalities with: (1) full blanket ban, (2) partial ban with hourly restrictions (eg, from 22:00 hours) or (3) no ban, adjusted for age, sex, testing behaviour and population size. RESULTS: By 4 weeks after the implementation of ban, COVID-19 infection among bartenders and waiters had been reduced by 60% (from 2.8 (95% CI 2.0 to 3.6) to 1.1 (95% CI 0.5 to 1.6) per 1000) in municipalities introducing full ban, and by almost 50% (from 2.5 (95% CI 1.5 to 3.5) to 1.3 (95% CI 0.4 to 2.2) per 1000) in municipalities introducing partial ban. A similar reduction within 4 weeks was also observed for workers in all occupations, both in municipalities with full (from 1.3 (95% CI 1.3 to 1.4) to 0.9 (95% CI 0.9 to 1.0)) and partial bans (from 1.2 (95% CI 1.1 to 1.3) to 0.5 (95% CI 0.5 to 0.6)). CONCLUSION: Partial bans on serving alcohol in bars and restaurants may be similarly associated with declines in confirmed COVID-19 infection as full bans.</p>}},
author = {{Methi, Fredrik and Telle, Kjetil and Magnusson, Karin}},
issn = {{1470-7926}},
keywords = {{alcohol; alcohol drinking; COVID-19; occupational health; statistics}},
language = {{eng}},
month = {{01}},
number = {{1}},
pages = {{46--48}},
publisher = {{BMJ Publishing Group}},
series = {{Occupational and Environmental Medicine}},
title = {{COVID-19 infection among bartenders and waiters before and after pub lockdown}},
url = {{http://dx.doi.org/10.1136/oemed-2021-107502}},
doi = {{10.1136/oemed-2021-107502}},
volume = {{79}},
year = {{2022}},
}