Coronavirus and meat processing

There were concerns of a meat shortage a few weeks ago, in part because workers in meat and poultry processing plants were contracting coronavirus, putting some stress on the supply chain. In April, the CDC began collecting data from states with large meat processing industries about the prevalence of COVID- 19 at those plants. The data suggests that those workers— who any carnivore would consider essential— are at risk of infection and death from COVID- 19. In all, 4,913 workers in 19 states were found to be infected by April 27, 3 percent of the total workforce in those plants. Atotal of 20 meat processing plant workers had died from the virus as of April 27. The CDC responded by issuing guidelines for those plants to encourage less transmission. For example, employers were encouraged to “implement personnel policies that provide additional medical leave and disability benefits without loss of seniority or pay,” and to “remove financial incentives, such as attendance bonuses.” Physical barriers should be installed between workers, the CDC said, and plants should work at slower- than- normal speed in order to allow greater distance between workers on the line. “Among workers, socioeconomic challenges might contribute to working while feeling ill, particularly if there are management practices such as bonuses that incentivize attendance,” the CDC wrote. “Methods to decrease transmission within the facility include worker symptom screening programs, policies to discourage working while experiencing symptoms compatible with COVID- 19, and social distancing by workers.”