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, Tony Fletcher

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

5 Citations (Scopus)

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.

Original languageEnglish
Article number12104
JournalInternational Journal of Environmental Research and Public Health
Volume19
Issue number19
DOIs
Publication statusPublished - Oct 2022
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2022 by the authors.

Keywords

  • COVID transmission
  • COVID-19
  • food and drink production
  • food production sector
  • occupational health

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