Estimating Occupational Illness, Injury, and Mortality in Food Production in the United States

Abstract

Objectives The study provides a novel model and more comprehensive estimates of the burden of occupational morbidity and mortality in food-related industries, using a farm-to-table approach. Methods The authors analyzed 2008–2010 US Bureau of Labor Statistics data for private industries in the different stages of the farm-to-table model (production; processing; distribution and storage; retail and preparation). Results The morbidity rate for food system industries were significantly higher than the morbidity rate for non-food system industries (Rate Ratio (RR)=1.62, 95% Confidence Interval (CI): 1.30–2.01). Furthermore, the occupational mortality rate for food system industries was significantly higher than the national non-food occupational mortality rate (RR=9.51, 95% CI: 2.47–36.58). Conclusions This is the first use of the farm-to-table model to assess occupational morbidity and mortality, and these findings highlighting specific workplace hazards across food system industries.

COVID-19 Effects on Livestock Production: A One Welfare Issue

“…There is evidence that the disease affects minority workers disproportionately, with Hispanic and Asian workers making up 30 and 6% of the workforce, yet 56 and 12% of the positive cases in U.S. plants (21). Additionally, the processing portion (including slaughter and packing) of farm-to-fork production is inherently more dangerous than non-food system industries (24). Meat, dairy, and fish production is more dangerous than other food production, with relatively high levels of severe equipmentrelated and assault-related injuries, and more fatalities from assaults from co-workers and animals and exposure to harmful substances (24), together with increased psychological distress among slaughterhouse workers (25).…”

“…Additionally, the processing portion (including slaughter and packing) of farm-to-fork production is inherently more dangerous than non-food system industries (24). Meat, dairy, and fish production is more dangerous than other food production, with relatively high levels of severe equipmentrelated and assault-related injuries, and more fatalities from assaults from co-workers and animals and exposure to harmful substances (24), together with increased psychological distress among slaughterhouse workers (25). Those on the processing line work in very close proximity where food safety and the risk of zoonotic disease direct hygiene practices, rather than personto-person disease spread.…”

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“…Our findings highlight the need for ergonomic and safety solutions to prevent musculoskeletal injuries/illnesses in this worker population. Across the United States, workers in food system industries are at high risk for fatalities, injuries, and illnesses . In contrast to the seafood processing industry, occupational safety and health in poultry and meat processing have received widespread attention.…”

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“…Food preparations, processing, and dining services are a potentially dangerous job which occasionally leads to serious injuries [10].…”