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

Abstract

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.

Keywords: COVID-19; SARS; SARS-CoV-2; coronavirus; coronavirus disease; occupational health; respiratory infections; severe acute respiratory syndrome coronavirus 2; viruses; worker safety; zoonoses.

Figure 1

Characteristics of laboratory-confirmed COVID-19 cases among workers in food manufacturing and agriculture workplaces in 28 US states, March 1–May 31, 2020. The analytic dataset includes Arkansas, California, Florida, Georgia, Idaho, Illinois, Iowa, Kansas, Kentucky, Louisiana, Maine, Massachusetts, Minnesota, Missouri, Nebraska, New Jersey, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Utah, Vermont, Virginia, Washington, Wisconsin, and Wyoming. Characteristics of workers with COVID-19 were not available for 2 states, Colorado and North Carolina. Arizona, Maryland, Montana, New Hampshire, New Mexico, and North Dakota reported no cases of COVID-19 among workers in food manufacturing and agriculture workplaces. The dataset excludes cases among workers for whom information was missing on sex (n = 1,331), age (n = 1,207), race/ethnicity (n = 3,257), and symptom status (n = 3,021). White, Black, and Asian/Pacific Islander workers were non-Hispanic; Hispanic or Latino workers could be of any race. Testing strategies and symptom categorization varied by facility. Symptom status was available for a single timepoint, either the time of testing or the time of interview. Column percentages might not equal 100% due to rounding. COVID-19, coronavirus disease; NH, non-Hispanic; PI, Pacific Islander.

Figure 2

Characteristics of laboratory-confirmed COVID-19 cases among workers in meat and poultry processing facilities in 29 US states, March 1–May 31, 2020. Preliminary data were published in Morbidity and Mortality Weekly Report (1); 8 additional states, Arkansas, California, Iowa, Louisiana, Kansas, Minnesota, New Jersey, and Oregon provided data that was not included in the prior assessment. Characteristics of workers with COVID-19 were not available for 2 states, Colorado and North Carolina. Florida, Montana, New Hampshire, North Dakota, and Vermont reported no cases of COVID-19 among workers in meat and poultry processing facilities. The analytic dataset excludes cases among workers for whom information was missing on sex (n = 4,475), age (n = 6,695), race/ethnicity (n = 8,553), and symptom status (n = 8,437). White, Black, and Asian/Pacific Islander workers were non-Hispanic; Hispanic or Latino workers could be of any race. Testing strategies and symptom categorization varied by facility. Symptom status was available for a single timepoint, at the time of testing or at the time of interview. Column percentages might not equal 100% due to rounding. COVID-19, coronavirus disease; NH, non-Hispanic; PI, Pacific Islander.