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Michele Pfannenstiel DVM's avatar

This was really interesting. I am thinking bout various work environments of people who had to show up during the lockdowns and thinking about how to both protect them and factor in the co-morbities they may bring to the table. That research is likely farther off.

Also, as I work with meat production plants with high levels of ammonia, chlorine and organic particulate matter...how do those higher levels interact with GUV and change the smog calculations

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Henk de Leeuw's avatar

I've been following you for quite some time on Twitter, and I love your effort on promoting the airborne nature of this virus, and the ways to mitigate transmission.

Our government (The Netherlands) has _decreased_ the ventilation requirements for restaurants, bars and clubs (I think by a factor of 5!) last year, in the midst of the pandemic, and they are proud of it...

I hope they will one day listen to you.

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