A COVID-19 Outbreak in a Large Meat-Processing Plant in England: Transmission Risk Factors and Controls

Yiqun Chen (), Helen Beattie, Andrew Simpson, Gillian Nicholls, Vince Sandys, Chris Keen and Andrew D. Curran
Additional contact information
Yiqun Chen: Science Division, Health and Safety Executive, Buxton SK17 9JN, UK
Helen Beattie: Science Division, Health and Safety Executive, Buxton SK17 9JN, UK
Andrew Simpson: Science Division, Health and Safety Executive, Buxton SK17 9JN, UK
Gillian Nicholls: Science Division, Health and Safety Executive, Buxton SK17 9JN, UK
Vince Sandys: Science Division, Health and Safety Executive, Buxton SK17 9JN, UK
Chris Keen: Science Division, Health and Safety Executive, Buxton SK17 9JN, UK
Andrew D. Curran: Science Division, Health and Safety Executive, Buxton SK17 9JN, UK

IJERPH, 2023, vol. 20, issue 19, 1-18

Abstract: The meat-processing industry had frequent COVID-19 outbreaks reported worldwide. In May 2021, a large meat-processing plant in the UK had an outbreak affecting 4.1% (63/1541) of workers. A rapid on-site investigation was conducted to understand the virus transmission risk factors and control measures. This included observational assessments of work activities, control measures, real-time environmental measurements and surface microbial sampling. The production night-shift attack rate (11.6%, 44/380) was nearly five times higher than the production day-shift (2.4%, 9/380). Shared work transport was provided to 150 staff per dayshift and 104 per nightshift. Production areas were noisy (?80 dB(A)) and physical distancing was difficult to maintain. Face visors were mandatory, additional face coverings were required for some activities but not always worn. The refrigeration system continuously recirculated chilled air. In some areas, the mean temperature was as low as 4.5 °C and mean relative humidity (RH) was as high as 96%. The adequacy of ventilation in the production areas could not be assessed reliably using CO 2 , due to the use of CO 2 in the packaging process. While there were challenges in the production areas, the observed COVID-19 control measures were generally implemented well in the non-production areas. Sixty surface samples from all areas were tested for SARS-CoV-2 RNA and 11.7% were positive. Multi-layered measures, informed by a workplace specific risk assessment, are required to prevent and control workplace outbreaks of COVID-19 or other similar respiratory infectious diseases.

Keywords: COVID-19; SARS-CoV-2; food manufacturing; workplace; outbreak; risk factor; control measure; environment; night-shift work; ventilation (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/1660-4601/20/19/6806/pdf (application/pdf)
https://www.mdpi.com/1660-4601/20/19/6806/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jijerp:v:20:y:2023:i:19:p:6806-:d:1245614

Access Statistics for this article

IJERPH is currently edited by Ms. Jenna Liu

More articles in IJERPH from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().