"Because the first detected cases occurred among passengers who became symptomatic on January 22 and 23, COVID-19 was likely transmitted first from passengers to crew members and subsequently spread among the crew, especially among food service workers," the study said.

A food service worker who reported fever on February 2 became the first occurrence for a crew member. 

A total of 20 cases among the crew members had been laboratory-verified by February 9, including three of those who reported close contact with other crew members with COVID-19 identified by the laboratory prior to quarantine implementation.

According to the report, the crew dining area had been established as the primary congregation area for the crew. 

In foodservice employees, the earliest cases in crew members occurred; 15 of the 20 confirmed cases in crew occurred among food service workers who cooked food for other crew members, and 16 of the 20 cases occurred among people with cabins on Deck 3.

Maritime Business World