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

  title={Coronavirus Disease among Workers in Food Processing, Food Manufacturing, and Agriculture Workplaces},
  author={Michelle A. Waltenburg and Charles E. Rose and Tristan Victoroff and Marilee Butterfield and Jennifer A. Dillaha and Amy Heinzerling and Meagan R. Chuey and Mar{\'i}a Bel{\'e}n Fierro and Rachel H. Jervis and Kristen M. Fedak and Andrea Leapley and Julie A Gabel and Amanda L Feldpausch and Eileen M. Dunne and Connie Austin and Caitlin S Pedati and Farah S. Ahmed and Sheri Ann Tubach and Charles Rhea and Julius L. Tonzel and Anna Krueger and David A. Crum and Johanna Vostok and Michael J. Moore and Hannah Kempher and Joni M. Scheftel and George Turabelidze and Derry Stover and Matthew Donahue and Deepam Thomas and Karen Edge and Bernadette Gutierrez and Erica Berl and Meagan L McLafferty and Kelly E. Kline and Nichole Martz and James C Rajotte and Ernest Julian and Abdoulaye Di{\'e}dhiou and Rachel A Radcliffe and Joshua L. Clayton and Dustin Ortbahn and J. Cummins and Bree Barbeau and Stacy Carpenter and Julia C. Pringle and Julia Mary Murphy and Brandy Darby and Nicholas R Graff and Tia Dostal and Ian W. Pray and Courtney Tillman and Dale A Rose and Margaret A. Honein},
  journal={Emerging Infectious Diseases},
  pages={243 - 249}
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. 

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