Part 9/11:
Farmers report that survival rates of infected pigs are below 20%, and infected meat is still reaching markets—sometimes sold for as little as 30 cents a pound. Consumers, often elderly and poor, are unwittingly purchasing contaminated meat, risking serious health consequences. The presence of sick and infected pork in markets signals a deteriorating public health landscape alongside economic decline, transforming the overstocked warehouses into potential sources of infection.