As Americans grow increasingly anxious about the impacts of COVID-19 and public life is limited by social distancing, food production demands are changing. Product sales at retail locations are reaching unprecedented levels. This doesn’t mean people are eating more – just that they’re eating at home due to the closure of restaurant dining rooms and other public spaces.

Foodborne illnesses such as E. coli and salmonella sicken about one in six Americans, or about 48 million, and kill about 3,000 every year, the CDC estimates.