They tell us our food can’t become infected yet they shut down the plants and disinfect.
But is that to prevent the spread through the food, or within the plants from worker to worker.
Make s a difference.
I'd rather be cautious and get exposed a little at a time with very small viral loads, than get one big one and get really taken out.
I was sick and really wiped out back in April.
I am wondering if I had it then.