COVID-19 in Hong Kong – Public health, food safety, and animal vectors perspectives

Abstract

The coronavirus disease 2019 (COVID-19) pandemic, caused by infection with a novel coronavirus (severe acute respiratory syndrome coronavirus 2, SARS-CoV-2), has led to escalating morbidity and mortality in all nations and cities. SARS-CoV-2 lies within the same coronavirus family as SARS-CoV (2003) and MERS-CoV (2012), though there are genetic and epidemiological differences between the viruses, as well as different clinical presentations in the patients. Despite this, Hong Kong has so far managed to control the pandemic very successfully. Here we offer a Hong Kong perspective on different aspects of the pandemic virus (SARS-CoV-2) and the disease : public health (diagnosis and control), food safety (reducing transmission in the workplace) and animal vectors (controlling potential reservoirs of the virus and their movements).

Applying lessons from influenza pandemics to the COVID‐19 pandemic

“…6 These editorials prompt us to compare and contrast experiences between the current COVID-19 pandemic and past influenza pandemics (Table 1). 7,8 By studying and learning from the past, we could glean valuable insights to tackle the current pandemic. Both diseases are caused by respiratory viruses, but the transmissibility and severity profiles are very different.…”