COVID-19 in Meatorks

Jan 14, 2020
There is something odd about the large number of COVID-19 cases in a few meat works companies in Australia and the US. There is an assumption that animal carcasses cannot host the virus. I am not convinced. It was created in a wet market in China selling dead animals for human consumption.

Why are there so many cases in isolated businesses in industrial estates where no other cases in neighboring businesses occurred?
Mar 12, 2020
Please read my post titled “People Are Dying Of COVID Pneumonia Because Of Lung Temperature”. It explains why Seniors are dying, people who live, work and commute for long periods in cold outdoor temperatures (Wuhan, European Lifestyles, New York etc.) and finally people who work in a refrigerated environments like the meat industry all have one thing in common, cold lungs that allow the coronavirus to replicate optimally. Quite simply the virus can not multiply very well in warm lungs at or above 37C, that is why cold ventilators, fever reducing drugs are all contributing to severe pneumonia cases. All those doctors and researchers are still under the impression that our respiratory tracts are not effected by breathing frigid air for long periods of time, they seem to need a lesson in heat exchange from the HVAC Industry.


Nov 12, 2019
The largest predictor is time spent exposed to the infectious particles, which means the places of high risk include indoor locations with many people and less ventilation (than standing in a field would provide). Thus, churches, schools, buses, trains, restaurants, parties, etc. offer the most risk.

Cool, moist environs do support a longer life for a virus outside of the host, and so meat packing plants are even more at risk. The workers are catching it from each other, not from the inert meat.

Here is an excellent piece on transmission risks: