Meatpacking working conditions and the spread of COVID-19

Murine Hepatitis Virus, a Biosafety Level 2 Model for SARS-CoV-2, Can Remain Viable on Meat and Meat Packaging Materials for at Least 48 Hours

“…The National Cattlemen’s Beef Association predicts that the cattle industry will potentially experience a $13.6 billion loss due to the novel coronavirus, SARS-CoV-2, impacting ranchers across the country ( 24 ). In order to understand why SARS-CoV-2 had a huge spike in meat processing plants in 2020 and in 2021, we must better understand why meat processing plants are a great environment for SARS-CoV-2 to be able to survive and spread ( 20 , 22 , 25 ). From our current research, we have identified several factors that can contribute to the rise in COVID-19 cases in meat processing plants.…”

“…In addition, heating ventilation and air conditioning (HVAC) systems in the meat processing plants could easily transfer SARS-CoV-2 throughout the facility ( 31 , 32 ). The virus can also easily be contracted by the workers because of the shared equipment and tools, along with close living, work, and travel arrangements to and from the meat processing plant ( 20 , 22 ). However, one area of SARS-CoV-2 research that is still being explored is the potential for fomite-mediated transmission associated with food and food packaging surfaces in meat processing plants.…”

“…MHV and SARS-CoV-2 virions are stable at colder temperatures for several days on meat and poultry, as well as on surfaces that are commonly found in meat processing facilities (i.e., stainless steel, PVC, and ceramic tile) ( 16 – 19 ), suggesting that these plants have a potentially high risk of harboring and transmitting SARS-CoV-2 ( 19 ). At the start of the pandemic, many meat processing plants were forced to temporarily close due to surges in COVID-19 cases ( 20 – 22 ). Work from our group and others has identified many environmental factors present in meat processing plants which are responsible for the spikes in SARS-CoV-2 cases, including the close proximity of workers to one another, high levels of air circulation allowing the virus to spread throughout the facility, shared contact surfaces that multiple workers use, common transportation methods used by workers to travel to and from work, and plant worker housing where multiple staff often live together in potentially overcrowded conditions ( 20 – 22 ).…”

“…At the start of the pandemic, many meat processing plants were forced to temporarily close due to surges in COVID-19 cases ( 20 – 22 ). Work from our group and others has identified many environmental factors present in meat processing plants which are responsible for the spikes in SARS-CoV-2 cases, including the close proximity of workers to one another, high levels of air circulation allowing the virus to spread throughout the facility, shared contact surfaces that multiple workers use, common transportation methods used by workers to travel to and from work, and plant worker housing where multiple staff often live together in potentially overcrowded conditions ( 20 – 22 ).…”

Consumer demand for food at home and food away from home: Understanding economic linkages during the pandemic

“…Similarly, food manufacturers including meat packers were designated as essential businesses, allowing or even requiring them to remain open in the Spring and Summer of 2020. However, the high incidence of COVID‐19 infection among meatpacking workers created worker shortages and forced plants to slow or, in some cases, temporarily cease production (CDC, 2020; Krumel & Pender, 2021; Parshina‐Kottas et al, 2020). Estimates of lost production capacity because of plant closures ranged up to 25% for beef slaughter, 43% for pork slaughter, and 15% for chicken slaughter (Muth & Read, 2020).…”