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New Coronary Pneumonia|59-year-old porridge noodle chef has high epidemic infection He Boliang: There is a group risk in the workplace

2020-07-06T20:17:36.078Z


The New Coronary Pneumonia epidemic has been repeated, and two new local cases were added yesterday (5th), which disconnected Hong Kong's "local zero infection" for 21 consecutive days. One of the patients was a 59-year-old man who built the Rong Canteen and Ping at Tuen Mun Inland Ferry Shi Cunbin remembered that the congee and noodle food went to work, and still worked during the illness. The Director of the Hong Kong University Center for Infection and Infectious Diseases, He Bailiang, said today (6th) that the restaurant staff belonged to the "high-risk group" and should be monitored by relevant mechanisms. However, a restaurant diner pointed out that the patient sometimes did not wear a mask. The patient had sought medical treatment but was not arranged for a test. He believed that the employees and diners of the two restaurants had the opportunity to "stroke", and even the work unit would appear in groups.


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Written by: Huang Yongyu

2020-07-06 10:00

Date of last update: 2020-07-06 10:03

The New Coronary Pneumonia epidemic has been repeated, and two new local cases were added yesterday (5th), which disconnected Hong Kong's "local zero infection" for 21 consecutive days. One of the patients was a 59-year-old man who built the Rong Canteen and Ping at Tuen Mun Inland Ferry Shi Cunbin remembered that the congee and noodle food went to work, and still worked during the illness. The Director of the Hong Kong University Center for Infection and Infectious Diseases, He Bailiang, said today (6th) that the restaurant staff belonged to the "high-risk group" and should be monitored by relevant mechanisms. However, a restaurant diner pointed out that the patient sometimes did not wear a mask. The patient had sought medical treatment but was not arranged for a test. He believed that the employees and diners of the two restaurants had the opportunity to "stroke", and even the work unit would appear in groups.

The director of the Hong Kong University Center for Infectious Diseases and Infectious Diseases, He Boliang, believes that restaurant staff belong to the "high-risk group" and should be monitored by relevant mechanisms. (Profile picture)

He Bailiang said that the occurrence of local cases is within expectations, and it also highlights that the government has not dealt with the loopholes seriously. He pointed out that the epidemic has stabilized for a period of time, and there are cases of unknown origin in the community. There is a great chance that someone overseas is infected and then the virus is brought into the community. A "viral zero distance" has occurred, and there is an invisible chain of community transmission.

He criticized that the "government is not determined to do a good job" in the prevention of epidemic disease. He believes that there are two things that can be improved. Those who enter Hong Kong should confirm that the result is negative before allowing them to go to designated places for isolation. Secondly, he directly pointed out that home quarantine is not ideal, and there are risks. The government should discuss with the hotel industry. If foreign domestic helpers come to Hong Kong, they can stay in hotels and other places accepted by the government. "Be careful about the hotel's plan." Far lower than home, "home quarantine is zero distance from virus".

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Source: hk1

All news articles on 2020-07-06

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