The important question though isn't whether this is possible but how frequent it is. It doesn't seem like this study can answer that. There are countries that took names for tracing purposes from restaurants, so there's no reason a good study with denominators couldn't be done?
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I wonder if one could do a RCT for better masks for some meatpacking plants. [Assuming they aren't already using them.]
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The number of missed RCT opportunities here is terrible. We're all about natural experiments and regression discontinuity, unfortunately.
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Having worked in one way back when. Lots of new immigrant workers sharing small homes, rides, crowded lockers... The pay is good, but the lifestyle is harsh. Its not just the workplace that's a problem in meatpacking spread.
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I found this study helpful in describing a COVID outbreak in a German meatpacking plant over the summer. You're right about temperature and humidity. Lack of adequate airflow + strenuous work also seemed to contribute. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=3654517 …
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For meat packing plants, have you seen this study? Would appear the refrigerated environment, along with the close contact work, is what helped facilitate high transmission rates https://twitter.com/dylanhmorris/status/1317456608599965696?s=21 …
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