DURHAM — The dramatic toll that COVID-19 has taken on the U.S. is apparent, but as caseloads come down and mandates are loosened it has become increasingly obvious how much of an impact the pandemic had on food service workers in industries like the fisheries.

A study from the University of New Hampshire looked at the direct and indirect effects of the global pandemic on U.S. seafood workers by tracking cases and outbreaks and found seafood workers were twice as likely to contract COVID-19 as workers in other food industries.

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