Ship hygiene vital to prevent COVID-19 spread: How prepared are you?

Marking approximately eight months since World Health Organization declared COVID-19 as a pandemic and a public health emergency of international concern, it is of vital importance for shipowners, operators, crew and relevant authorities to tend their focus on ship hygiene, in order to avoid a possible outbreak onboard.

In fact, ship sanitation is straightly connected with the health, safety and happiness of both vessel and crew, as a high standard of hygiene has always been and remains a crucial matter when onboard.

All forms of transport, busses, trains, planes and ships, which bring people into close distance to each other, pose an inherit risk of virus transmission.

Therefore, shipping vessels, marine and offshore facilities can be favorable to outbreaks, since close accommodations along with shared sanitary facilities and common food and water supplies can enhance the spread of a disease.

Historically, ships have played a major role in transmitting infectious diseases around the globe.

As World Health Organization reported, before COVID-19 made its appearance, there have been several outbreaks onboard ships, such as legionellosis, influenza, typhoid fever, salmonellosis, viral gastroenteritis (e.g. norovirus), enterotoxigenic Escherichia coli infection, shigellosis, cryptosporidiosis and trichinosis.

For the record, according to National Center for Biotechnology Information, more than 100 outbreaks of infectious diseases associated with vessels, were reported between 1970 and 2003.

Based on the previous outbreaks, it is proved that naval ships, cargo ships, ferries and cruise ships are all negatively affected, and much often with serious operational and financial consequences.

However, during this unprecedented crisis, maintaining ship hygiene has become more important than ever, as it can prevent a potential coronavirus infection.

Although, having a “well-kept vessel” against this contagious disease is not that simple, since it requires organization, preparation and key maintenance methods are vital.

To remind, COVID-19 can be transmitted through close contact with infected persons or with surfaces or objects that have been contaminated by the secretions of infected persons.

In protection of the ship and the seafarers, shipowners, operators and crew are recommended to take into consideration the following, when it comes to the vessel hygiene:

Personnel

• Before getting onboard, be fully aware of the signs and symptoms of COVID-19.
• Wash hands frequently with soap and water or use alcohol-based hand rub.
• Recognize how to proper use, storage, and dispose Personal protective equipment (PPE) in line with Centers for Disease Control and Prevention guidelines.
• If possible, keep a distance of at least 2 meters, when working or moving through the vessel.
• Wear a facemask or cloth face covering when outside of individual cabins.
• Avoid touching your eyes, nose, and mouth with unwashed hands (or while wearing gloves, if used).

Disinfection

• As COVID-19 may remain viable for hours to days on surfaces, clean all high-touch surfaces inside the cabin, such as counters, tabletops, doorknobs, light switches, bathroom fixtures, toilets, phones, keyboards, tablets, and bedside tables.
• Use a dish-soap or a simple soap and water prior to disinfection, if surfaces are dirty.
• Use household bleach solutions or alcohol solutions with at least 70% alcohol.
• When it comes to soft surfaces, use appropriate cleaners suitable for carpeted floor, rugs, and curtains.
• Dispose items that cannot be properly cleaned, disinfected or laundered.
• Avoid shaking dirty laundry since it can scatter SARS-CoV-2, the virus that causes COVID-19, through the air.
• Sanitize designated trolleys and carts used for the transportation of waste and soiled linens, after each use.

Food

• Clean carefully fresh food before process. In fact, wash and cook food with drinking water to ensure is not contaminated.
• Skip direct contact of the hands with ready-to-eat dishes. For this purpose, cutlery and galley utensils can be used.
• Store food waste and other garbage in closable bins, that are easy to clean and disinfect as necessary.
• Empty and clean thoroughly garbage bins in galley, pantry and mess room.
• Limit indirect contact with others, such as the sharing of drink containers and eating utensils.
• Sanitize galleys, pantries, mess rooms and storage food facilities at least once a day after all work is finished.
• Wear clean and freshly laundered protective clothing, when handling food and preparing meals.

Ventilation

• Regularly exhaust air from indoor areas through the ship’s ventilation system.
• If possible, open outside doors and windows to increase air circulation, approximately three times a day, for 20-30 minutes.
• Maintain intake air openings and air filters under sanitary and operational condition.
• Clean permanent filters as recommended by the manufacturer, typically once in a month.
• Keep air-conditioning rooms clean and do not store objects, chemicals, products and utensils in those areas, in order to prevent dispersion of biological or chemical hazards.
• Manage air quality as well as water quality in swimming pools, spas and similar recreational water environments.

Overall, keep in mind as a golden rule that “prevention is better than cure”. Setting a preparedness plan and maintaining essential hygiene regulations onboard is the least you can do to protect yourself, others and your temporary home as a seafarer, from the coronavirus disease.