Why you may not want to rush back to eating out.https://www.nytimes.com/2020/04/20/health/airflow-coronavirus-restaurants.html …
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Such a small study. We know that folks, both up and downstream of the AC got sick. The only take-home is that people who were close were infected. The numbers are not high enough to exclude the other close table from simple poisson luck.
At the minimum, it means it's possible to get sick if there’s someone who is infected at the next table (~10 ft away). It doesn’t say what would necessarily happen at a different restaurant, but it’s something restauranteurs and diners might want to think about.
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Completely agree. I think the air-conditioning talk is a distraction, perhaps a dangerous one.
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Not air conditioning per se, but the airflow patterns, which are often driven by the ventilation systems. In summer, when it’s hot, buildings are sealed up and air conditioners blow air.
End of conversation
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