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

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

Emerg Infect Dis ; 27(1)2021 01.

Article in English | MEDLINE | ID: mdl-33075274

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.

Subject(s)

Agriculture , COVID-19/epidemiology , COVID-19/transmission , Food Industry , SARS-CoV-2 , Adult , Aged , Female , Humans , Male , Middle Aged , United States/epidemiology , Young Adult

ABSTRACT

Subject(s)

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