You mentioned that there is an increased prevalence of outbreaks between the years 2017 and 2020. Do you think this is due to an increase in demand for foods by distributors with growing populations? My mind immediately jumped to the thought of companies using faster and cheaper options to cut costs on production and storage and increase profits. Do you think if any company producing and distributing food to customers was held to a higher standard of practice there would be a decrease in outbreaks? The Department of Agriculture has set guidelines on food farming, preparation, and storage, but it can only be monitored to a certain extent