In the Netherlands and various other (neighboring) countries, relatively large clusters of corona infections were observed at various locations in recent weeks after easing had been implemented. In consultation with NU.nl, the GGD director Sjaak de Gouw explains that the corona fireplaces fit in with the course of the corona crisis and there is no reason to panic.
A few of the discovered cluster infections within the Netherlands contain dozens of infections at a fish processor in Twello, three slaughterhouses that recently had to cease operations after detected infections among staff and two clusters in Katwijk.
De Gouw says that the fires are somewhat to be expected after easing. “At larger meetings, a number of things are conceivable that can cause clusters, such as someone who still continues to work on complaints or who does not take the applicable hygiene rules just as closely.”
Although clusters were mainly observed in fish and meat companies in the Netherlands, De Gouw warns that in principle a seat of fire can arise anywhere. The expert cites a restaurant as an example. “If an infected waiter with a runny nose walks past all the tables there, you have a chance that the virus will spread.”
GGDs then speak of an elevation, whereby ten to twenty more infections are observed in a region than expected. However, the overall impact seems small: according to De Gouw, approximately 1,700 people are still contagious to others.
The National Institute for Public Health and the Environment released that figure at the beginning of June, but has adjusted that number upwards (2,800) by a new calculation method.
GGD monitors location where contamination occurred
In addition, the observed clusters cannot be compared to the peak the GGDs experienced in March and April, De Gouw explains. “We are ready, the testing policy has been broadened and we see that after an infection, people are still willing to stick to the measures and avoid contact with other people.
If a small corona fire has been ‘extinguished’, the GGD will enter into discussions with those involved at that location. “Once the source of the contamination has been found, we will keep an eye on that place. Then we will see whether sick staff really stays at home and how we can improve hygiene on location.”
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