Transmission and Control of SARS-CoV-2 in the Food Production Sector: A Rapid Narrative Review of the Literature

Paniz Hosseini (), William Mueller, Sarah Rhodes, Lucy Pembrey, Martie van Tongeren, Neil Pearce, Miranda Loh and Tony Fletcher
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Paniz Hosseini: Department of Public Health, Environments and Society, London School of Hygiene and Tropical Medicine, London WC1E 7HT, UK
William Mueller: Institute of Occupational Medicine, Edinburgh EH14 4AP, UK
Sarah Rhodes: Division of Population Health, Health Services Research & Primary Care, University of Manchester, Manchester M13 9PL, UK
Lucy Pembrey: Department of Medical Statistics, London School of Hygiene and Tropical Medicine, London WC1E 7HT, UK
Martie van Tongeren: Division of Population Health, Health Services Research & Primary Care, University of Manchester, Manchester M13 9PL, UK
Neil Pearce: Department of Medical Statistics, London School of Hygiene and Tropical Medicine, London WC1E 7HT, UK
Miranda Loh: Institute of Occupational Medicine, Edinburgh EH14 4AP, UK
Tony Fletcher: Department of Public Health, Environments and Society, London School of Hygiene and Tropical Medicine, London WC1E 7HT, UK

IJERPH, 2022, vol. 19, issue 19, 1-20

Abstract: This review aimed to provide an overview of the literature assessing the extent of COVID-19 transmission in the food processing sector along with the risk factors associated with COVID-19 infection/mortality rates in this setting, and the preventive measures used to reduce transmission. An electronic search was conducted using scientific databases, including Web of Science, OVID, PubMed and MedRxiv. The search strategy identified 26 papers that met the inclusion criteria. Six of these studies were based in the UK and the country with the most papers was the USA, with a total of nine papers. Findings showed some evidence of a high transmission level of SARS-CoV-2 within some areas of the food production sector. Risk factors associated with the spread included ethnicity, poor ventilation, lack of social distancing and lack of sick pay. The preventative measures included/recommended were social distancing, testing, adequate ventilation, cleaning regimes and access to PPE. Additional research focusing on the food production sector could show the potential variations in transmission and risk between each sub-sector. Future research focusing on the application of various preventative measures and their efficacy by sub-sector would be beneficial, while further qualitative research could help provide in-depth information regarding knowledge gaps.

Keywords: COVID-19; COVID transmission; food production sector; occupational health; food and drink production (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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