If it were up to me to decide, I got it from my hairdresser a month earlier. I know this contradicts what they say about the exposure time, but my hairdresser had just recovered from it when I saw her. The only one that I was exposed to that I was aware had it. Otherwise, I was exposed on my flight from Florida to Manchester. After that flight my nasal passages were completely blocked. Never experienced anything like that. And three days later I came down with it.
I think it was the Tamiflu that helped my recovery. I stayed in the living room, away from everyone else for about a week and recovered with few complications. Most thankfully, I didn't pass it on to anyone else.
BTW, for anyone who really, really wants to prepare for the Coronavirus, look up recipes for Panamanian sancocho. If you can make it while you're healthy, freeze it in small portions for when you or your family members get sick.
Remember to keep it simple. Don't bother with all the special seasonings that you find from other Central American or Caribbean areas. I suggest to make it healthier by limiting the ingredients. From the top of my head: Select three tubers: Like yucca, ñame and Oto or Yautia Morado. Cut smaller than golf ball sizes. Pick a roasting chicken -- if I want to make it especially healthy I get the biggest breasts of chicken and skip the dark meat. Plantains, corn and pumpkin and the secret ingredient is culantro - not cilantro. Of course, garlic and onion and dried oregano.
To see the order of cooking the meal, I suggest this video. Don't get discouraged because she makes an elaborate sancocho. Remember, you're just looking to see the order of things -- and specifically, when to remove things out of the soup while cooking, before returning to the pot.
And this is an even simpler Panamanian sancocho recipe, except ignore "cilantro" and get culantro. It is really the magic in the sancocho:
https://www.food.com/recipe/panamanian-sancocho-215671
Remember to freeze for later consumption.
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