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COVID-19 infection among bartenders and waiters before and after pub lockdown

Methi, Fredrik ; Telle, Kjetil and Magnusson, Karin LU (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
; and
organization
publishing date
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
  • pmid:34510004
  • scopus:85122772516
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
2024-06-13 10:46:38
@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}},
}