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最新消息總覽>公告內容 發佈日期:2020-02-05 02:02:35   發佈單位:IMHA
國際海運健康協會 (IMHA) 針對冠狀病毒疫情之建議

Reducing the Risk of Infection from 2019 new Coronavirus (2019-nCoV)
Information to shipping companies (26.1.2020)
A new type of Coronavirus was detected since December 2019 in Wuhan City, Hubei Province of China. All cases in Wuhan were connected to the “Huanan Seafood Market”. The source of infection is unclear.
Human-to-human transmission is possible.
Signs and symptoms of 2019- nCoV sickness
• Fever
• Acute respiratory symptoms (cough, breathing problems, pneumonia)
• Average time from infection to disease: 7 days
• Infection from humans- to-humans may occur during incubation period (before persons
shows signs of sickness)
Cases have been exported from Wuhan to other Chinese provinces and to Thailand, Japan, South Korea, Taiwan, Macau, Hong Kong, Singapore, Saudi Arabia, Vietnam, USA, France and Australia. Further global spread to other countries is possible.

The Chinese authorities have installed TRAVEL RESTRICTIONS in the affected areas in China. Health measures, such as fever measurements are installed at Chinese airports, bus and train stations and at ports.
 
Currently WHO does not recommend travel restrictions. Follow up what local authorities recommend and stay up to date on the latest advice from WHO.
 
How to protect yourself from getting infected with 2019-nCoV
• Frequently clean hands by using alcohol-based hand rub or soap and water;
• When coughing and sneezing cover mouth and nose with flexed elbow or tissue – throw tissue away immediately and wash hands;
• Avoid close contact with anyone who has fever and cough;
• If you have fever, cough and difficulty breathing seek medical care early and share previous travel
history with your health care provider;
• When visiting live markets in areas currently experiencing cases of novel coronavirus, avoid direct
unprotected contact with live animals and surfaces in contact with animals;
• The consumption of raw or undercooked animal products should be avoided. Raw meat, milk or
animal organs should be handled with care, to avoid cross-contamination with uncooked foods, as
per good food safety practices.
 
Specific advice to shipping crew and companies (as of January 26, 2020)
• Do not restrict embarkation /disembarkation of seafarers in non-affected ports
• Do not restrict necessary ship visits by port agents, chaplains, service personnel and others.
• Do not visit Food Markets in China. Avoid provision of fish and poultry in China.
• Do not consume raw eggs, milk, meat.
• For galley: Observe strict food hygiene to avoid cross contamination
• Store facial protection for all crew (5 pieces /per person)
• Provide influenza vaccination, alcohol based hand rub and facial protection to ship inspector and
other company employees who travel to China.
• If a person on board falls sick AND has been travelling to affected areas 2-12 days before
embarkation, the person must stay in his cabin. Consult a Medical Doctor in the next port.
• If a sick person is on board of the ship, fill the Maritime declaration of health and notify port authority
• Further information: www.who.int 
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降低 2019 新型冠狀病毒 (2019-nCoV) 的感染風險

給交通運輸公司的訊息(截至 2020 1 26 日)

2019 12 月在中國湖北省武漢市發現了新型冠狀病毒。武漢的病例皆與「華南海鮮市場」有關。感染源尚未釐清。人與人之間可能有傳染性。

2019 新型冠狀病毒 (2019-nCoV) 徵兆和症狀

發燒

急性呼吸道症狀(咳嗽、呼吸困難、肺炎)

感染到發病的平均潛伏期:7

潛伏期(出現疾病症狀前)期間可能有人傳人風險

 

疫情已從武漢擴散至中國其他省份,泰國、日本、韓國、臺灣、澳門、香港、新加坡、沙烏地阿拉伯、越南、美國、法國和澳洲也已有病例。很有可能會進一步散播至其他國家。

中國當局已在中國疫情地區頒布旅遊禁令。在中國各地機場、公車站、火車站及港口已設置了體溫測量等健康措施。

目前 WHO 不建議頒布旅遊禁令。追蹤地方當局的建議措施和世界衛生組織的最新資訊。

 

如何保護自己免於感染 2019-nCoV

常用酒精類洗手液或肥皂和水洗手;

打噴嚏或咳嗽時,請用彎曲的肘部或紙巾遮住口鼻。並立即丟棄紙巾和洗手;

避免與發燒或咳嗽的人密切接觸;

若發燒、咳嗽和呼吸困難,請盡早尋求醫療幫助,並告知醫師自己的旅遊接觸史;

前往疫情地區的活物市場,應避免在無保護狀態下直接接觸活體動物和動物表皮;

應確實遵循食品安全規範,避免生食或食用未處理的動物產品。處理生肉、牛奶或動物內臟時應格外小心,以避免與生食交叉污染。

給船員和船務公司的具體建議(截至 2020 1 26 日)

勿限制未受疫情影響之港口的船員上船/下船。

勿限制港口代理、牧師、服務人員和其他人員的必要訪船工作。

勿前往中國的食品市場、避免食用中國的魚類和家禽。

勿食用生雞蛋、牛奶或生肉。

廚房應嚴格遵守食品衛生規定,以避免交叉污染

提供口罩給所有船員(每人 5 件)

提供前往中國的檢查員和其他船員流感疫苗接種、酒精類手部消毒劑和口罩。

若船上有船員生病,並且在登船前 2-12 天曾前往疫情地區,則該員必須隔離在自己的船艙中,並諮詢下一個港口的醫療提供單位。

若船上有船員生病,請填寫海運健康聲明,並通知有關港口當局。

更多資訊請參考 www.who.int