Control of Virus Transmission in Food Processing Facilities

Jeffrey T. LeJeune, Susan Vaughn Grooters Biblographic citation: Food Protection Trends, vol. 41, no. 1, pp. 163-171, Jan 2021 Volume 41, Issue 1: Pages 163–171

Facilities processing meat, fish, and vegetables have been the site of large clusters of COVID-19 cases and subsequent food supply chain disruptions. The indoor, cool, and humid environment where employees work in close proximity exacerbates superspreading events. Interventions to improve air flow and hygienic practices, increase worker physical distances, and promote the use of personal protective equipment are supported by experimental and empirical data as preventing transmission of SARS-CoV-2 among employees. These strategies and other operational policies that promote worker health can be used to reduce the transmission of SARS-CoV-2 and other pathogens, including those that may contaminate food, in the food processing environment.

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