Emerging Infectious Diseases (Jan 2021)

Coronavirus Disease among Workers in Food Processing, Food Manufacturing, and Agriculture Workplaces

  • Michelle A. Waltenburg,
  • Charles E. Rose,
  • Tristan Victoroff,
  • Marilee Butterfield,
  • Jennifer A. Dillaha,
  • Amy Heinzerling,
  • Meagan Chuey,
  • Maria Fierro,
  • Rachel H. Jervis,
  • Kristen M. Fedak,
  • Andrea Leapley,
  • Julie A. Gabel,
  • Amanda Feldpausch,
  • Eileen M. Dunne,
  • Connie Austin,
  • Caitlin S. Pedati,
  • Farah S. Ahmed,
  • Sheri Tubach,
  • Charles Rhea,
  • Julius Tonzel,
  • Anna Krueger,
  • David A. Crum,
  • Johanna Vostok,
  • Michael J. Moore,
  • Hannah Kempher,
  • Joni Scheftel,
  • George Turabelidze,
  • Derry Stover,
  • Matthew Donahue,
  • Deepam Thomas,
  • Karen Edge,
  • Bernadette Gutierrez,
  • Erica Berl,
  • Meagan McLafferty,
  • Kelly E. Kline,
  • Nichole Martz,
  • James C. Rajotte,
  • Ernest Julian,
  • Abdoulaye Diedhiou,
  • Rachel Radcliffe,
  • Joshua L. Clayton,
  • Dustin Ortbahn,
  • Jason Cummins,
  • Bree Barbeau,
  • Stacy Carpenter,
  • Julia C. Pringle,
  • Julia Murphy,
  • Brandy Darby,
  • Nicholas R. Graff,
  • Tia K.H. Dostal,
  • Ian W. Pray,
  • Courtney Tillman,
  • Dale A. Rose,
  • Margaret A. Honein

DOI
https://doi.org/10.3201/eid2701.203821
Journal volume & issue
Vol. 27, no. 1
pp. 243 – 249

Abstract

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We describe coronavirus disease (COVID-19) among US food manufacturing and agriculture workers and provide updated information on meat and poultry processing workers. Among 742 food and agriculture workplaces in 30 states, 8,978 workers had confirmed COVID-19; 55 workers died. Racial and ethnic minority workers could be disproportionately affected by COVID-19.

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