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(Centers for Disease Control and Prevention), Daniel C. Payne(Cincinnati Children's Hospital Medical Center), John R. Dunn(U.S. National Poultry Research Center), 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(Washington and Lee University), Elaine Scallan Walter(Centers for Disease Control and Prevention), Paul R. Cieslak(Oregon State Hospital), Michelle M. Boyle(Maryland Department of Health), Melissa Tobin‐D’Angelo(Office of Science), Robert V. Tauxe(Unknown), Jennifer Collins(Unknown), 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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