Posted on 07/18/2020 8:02:51 PM PDT by CheshireTheCat
An indoor meatpacking facility with poor ventilation, freezing temperatures, loud industrial machinery, many workers in close quarters for extended periods of time, and terrible sanitation. It’s like the Garden of Eden for a virus like SARS-CoV-2. These locations have some of the highest infection rates in the country. Yet despite the panic over the number of cases, there are relatively few deaths. This actually bodes well for the general population that will have to achieve herd immunity at a slower, more controlled pace – no matter what the politicians do.
Since March, 148 meatpacking workers have reportedly died of COVID-19. That sounds like a high number, and there certainly have been scary headlines and lawsuits over the pandemic crisis in slaughterhouses, but it actually demonstrates the relatively low death rate of this virus.
According to the Food and Environment Reporting Network, as of July 16, 35,387 meatpacking workers have tested positive for the virus. So what is the infection fatality rate (IFR)? We don’t know for sure, but here are some important data observations.
We know the case fatality rate (CFR) – that is the rate of death as a share of the known positive cases. Simple arithmetic shows it’s 0.42%. Those are the known cases. How many more have had the virus but have not been detected through mass testing? According to CDC Director Robert Redfield, on average, across the nation, the number of people who had the virus, particularly asymptomatically, is 10 times higher than the number of confirmed cases. The results of some state antibody tests have implied even higher numbers...
(Excerpt) Read more at conservativereview.com ...
How about the Fudge packers?
Any data on them yet?
Nope?
Anyone?
Buler?
*snicker* I knew you took the lid off the can with that headline.....
Horowitz: Data shows low death rate despite widespread infection among meatpackers...
They still have to watch out for HIV and Syphilis though.
Please, somebody clap...
lol
Come on. That heading left the door open for some infantile remark by an immature clown.
And I was just the man for the job!
Asymptomatic cases
Times 10 would make
The Death rate
“0.042”———
Am I correct?
Yep. Hanging curve knocked into the cheap seats.
Yep. Hanging curve knocked into the cheap seats.
lol
Dr. “No AIDS vaccine” Fauxcy is working his ass off on that question.
There are about 140K meatpackers in this country.
If you assume they are all more or less at equal risk of COVID due to working in the same conditions, then the death rate is more like .0042.
Even Better!
That is a fairly safe assumption.
Illegal aliens tend to live in crowded conditions.
Meatpackers, I would tend to think, probably live with more people per square footage than do people in general...
So how many of the housemates of meatpackers became sick enough with COVID to be hospitalized?
Coming from left field on this one, but I read something about a common food preservative that might have anti-viral properties. So just wondering whether meat packers are exposed to this preservative through inhalation or skin contact.
There are, I would reckon, far more than 142K supermarket/Wal-Mart/Lowes etc. workers in the country.
How many of them became hospitalized from COVID?
How many were hospitalized for flu pneumonia each year over the past ten years?
Thus, given the rate of identified asymptomatic positives, it’s inconceivable that there is not an unknown, but not insignificant number of other asymptomatic infections among these workers that has not been documented.
Anyone know why meat packers seem susceptible?
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