Dr. Howard Smith Oncall

  Vidcast:  https://youtu.be/tcjFIbQAwpU   Analyzing a Chinese restaurant in which a super-spreader event occurred, a UC-Santa Barbara mathematician calculates that it would be necessary to have more than 50 air changes an hour rather than the current 10 to prevent an accumulation of a CoVid-infected cloud in an indoor space. That would feel like a brisk breezing blowing through the restaurant.  Furthermore, the residual air in the space would require far more rigorous filtration with MERV-13 or better HEPA filters.   A single CoVid infected diner can generate a dangerously-contaminated aerosol/droplet cloud in a matter of minutes.  Indoor dining is categorically unsafe, and safe. outdoor dining requires lots of spacing and a stiff wind.   https://www.medrxiv.org/content/10.1101/2020.08.11.20173195v2.full.pdf   #covid #restaurants #indoordining #aerosols #droplets