Quote:
Originally Posted by Adder
If you weren’t full of shit, you’d know why the bun isn’t a meaningful risk either, but you’re full of shit.
The best we know right now is that no one is getting it from inhalation. Could be, but not known. The best that we know is that it doesn’t remain viable for long on porous surfaces. The best we know is that even if you touch a surface that contains it, you need to then transport it to one of the mucus membranes in your eyes, nose and throat where it is be able to reproduce. The doctors and epidemiologists aren’t lying to you. There is no conspiracy to mislead you. You aren’t smarter than them. They may turn out to be wrong, but what they are saying now is that you are.
The most obvious answer is that even if it’s on people’s Chic-fil-a they aren’t getting enough on their hands and/or transporting it to where they can get infected. This isn’t particularly surprising, given that the food safety practices that prevent widespread cholera and listeria infections, for example, also work here. Hand washing and not sneezing of the food make a really big difference. I don’t know about you, but we also wipe down our takeout containers, transfer the food to containers we have cleaned and wash our hands before eating (no, I don’t think we are typical).
But go lie to the ER so you can get hydroxyquinine or whatever it is.
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That's the best you got?
1. You totally ignored the packaging argument;
2. You fought the footnote like that was the whole argument, because that was the only shred of a reply you had;
3. You roped in an argument about hydroxychloroquine from days ago in a bitter little coda.
Go tell your clients all the things they can't do.
