Tackling Airborne Virus Threats in the Food Industry: A Proactive Approach

Tahl Zimmerman, Shahida Anusha Siddiqui, Werner Bischoff and Salam A. Ibrahim
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Tahl Zimmerman: Food Microbiology and Biotechnology Laboratory, Department of Family and Consumer Sciences, College of Agriculture and Environmental Sciences, North Carolina A& T State University, 1601 East Market Street, Greensboro, NC 27411, USA
Shahida Anusha Siddiqui: Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany
Werner Bischoff: Infection Prevention and Health System Epidemiology, Wake Forest School of Medicine, Medical Center Boulevard, Winston-Salem, NC 27157, USA
Salam A. Ibrahim: Food Microbiology and Biotechnology Laboratory, Department of Family and Consumer Sciences, College of Agriculture and Environmental Sciences, North Carolina A& T State University, 1601 East Market Street, Greensboro, NC 27411, USA

IJERPH, 2021, vol. 18, issue 8, 1-10

Abstract: The current SARS-COVID-19 crisis has demonstrated the dangers that airborne virus (AV) pandemics pose to the health of all workers (particularly in the meat processing industry), the economic health of the food industry, and food security. The impact that the current pandemic has had on the food industry points to the need for a proactive rather than reactive approach towards preventing future AV outbreaks. Such a proactive approach should be based on empirical assessments of current AV food safety practices and the development of more robust practices tailored to the culture and needs of the food industry. Moreover, a proactive approach is necessary in order to better prepare the food industry for future AV outbreaks, protect the health of workers, reduce disparities in AV occupational health risks, and enhance the safety of the food supply chain. The aim of this review is to make the case for a new food safety research paradigm that incorporates the intensive study of airborne viruses under conditions that simulate food industry work environments.

Keywords: health; meat processing; airborne virus; COVID-19; food industry (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
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