> After that, it can be eaten safely even if it was contaminated with the virus when it was made. Of course, that means perishable food that won't last that lo

> After that, it can be eaten safely even if it was contaminated with the virus when it was made. Of course, that means perishable food that won't last that long is out of the question, but other food that can last should be fine. This makes sense, I don't disagree. But to my limited understanding most large scale food prep & processing happens well outside of city limits. Apart from some bakeries and doughnut shops I imagine most of what I find on the shelves of common grocery stores is largely shipped in via complex distributions chains originating either a) much closer to the farms/source ingredients or b) outside the state/country entirely. > This machinery has to be operated by somebody, and people can be trained to do it. It takes people willing and able to do it, however. So if things start going really bad (ie, large scale interruptions in production AND delivery) then yes, your situation starts to apply where I, a software developer, might have to trek out hundreds of miles somehow and start learning and operating food production equipment. I'm not saying I would refuse to do it -- but things would have to get incredibly bad for that to be a reality. To my knowledge there is nobody seriously predicting collapse on that level.