Decreased Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food During the COVID-19 Pandemic — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2017–2020
Logan Ray(Office of Science), Daniel C. Payne(Office of Science), John R. Dunn(Office of Science), Katie Wymore, Joanna Zablotsky Kufel(Office of Science), Kirk Smith(University of Arkansas for Medical Sciences), Hazel J. Shah(National Center for Emerging and Zoonotic Infectious Diseases), Sarah Lathrop(Office of Science), Elaine Scallan Walter(Colorado School of Public Health), Paul R. Cieslak(Oregon State Hospital), Michelle M. Boyle(Maryland Department of Health), Melissa Tobin‐D’Angelo(Office of Science), Robert V. Tauxe(National Center for Infectious Diseases), Jennifer Collins(National Center for Emerging and Zoonotic Infectious Diseases), Patricia M. Griffin(National Center for Emerging and Zoonotic Infectious Diseases), Tamara Rissman(Office of Science), Suzanne McGuire(New York State Department of Health), Beverly J. Wolpert(Office of Science)
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