Controlling risk of SARS-CoV-2 infection in essential workers of enclosed food manufacturing facilities

Sobolik, Julia S.; Sajewski, Elizabeth T.; Jaykus, Lee‐Ann; Cooper, D. Kane; Lopman, Ben; Kraay, Alicia N M; Ryan, P. Barry; León, Juan S.

doi:10.1016/j.foodcont.2021.108632

Cited by 15 publications

(26 citation statements)

References 120 publications

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“…We applied the validated QMRA model of Sobolik et al (2022) to simulate contamination of plastic packaging (cartons, plastic-wrapped palletized cartons) with SARS-CoV-2 respiratory particles from two coughing, infected workers. We simulated the SARS-CoV-2 exposure doses and infection risks to a susceptible worker in a receiving warehouse resulting exclusively from fomite transmission.…”

Section: Methodsmentioning

confidence: 99%

“…SARS-CoV-2 contamination of the plastic cartons was calculated using the combined aerosol and droplet particle fallout, Fall t,a (infectious virus) and Fall t (infectious virus/m 3 ) by the first infected, coughing worker as described ( Sobolik et al, 2022 ). Contamination of the palletized cartons and plastic-wrapped pallets was calculated using the combined aerosol and droplet particle spray, C t,aerosol (plaque-forming unit [PFU]/m 3 ) and C t,droplet (PFU/m 3 ), expelled from coughs by the second infected worker as described ( Sobolik et al, 2022 ) with the resulting fomite surface viral concentration:…”

Section: Methodsmentioning

confidence: 99%

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Decontamination of SARS-CoV-2 from cold-chain food packaging provides no marginal benefit in risk reduction to food workers

et al. 2022

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Countries continue to debate the need for decontamination of cold-chain food packaging to reduce possible severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) fomite transmission among frontline workers. While laboratory-based studies demonstrate persistence of SARS-CoV-2 on surfaces, the likelihood of fomite-mediated transmission under real-life conditions is uncertain. Using a quantitative microbial risk assessment model of a frozen food packaging facility, we simulated 1) SARS-CoV-2 fomite-mediated infection risks following worker exposure to contaminated plastic packaging; and 2) reductions in these risks from masking, handwashing, and vaccination. In a frozen food facility without interventions, SARS-CoV-2 infection risk to a susceptible worker from contact with contaminated packaging was 1.5 × 10 −3 per 1h-period (5th – 95th percentile: 9.2 × 10 −6 , 1.2 × 10 −2 ). Standard food industry infection control interventions, handwashing and masking, reduced risk (99.4%) to 8.5 × 10 −6 risk per 1h-period (5th – 95th percentile: 2.8 × 10 −8 , 6.6 × 10 −5 ). Vaccination of the susceptible worker (two doses Pfizer/Moderna, vaccine effectiveness: 86–99%) with handwashing and masking reduced risk to 5.2 × 10 −7 risk per 1h-period (5th – 95th percentile: 1.8 × 10 −9 , 5.4 × 10 −6 ). Simulating increased transmissibility of current and future variants (Delta, Omicron), (2-, 10-fold viral shedding) among a fully vaccinated workforce, handwashing and masking continued to mitigate risk (1.4 × 10 −6 - 8.8 × 10 −6 risk per 1h-period). Additional decontamination of frozen food plastic packaging reduced infection risks to 1.2 × 10 −8 risk per 1h-period (5th – 95th percentile: 1.9 × 10 −11 , 9.5 × 10 −8 ). Given that standard infection control interventions reduced risks well below 1 × 10 −4 (World Health Organization water quality risk thresholds), additional packaging decontamination suggest no marginal benefit in risk reduction. Consequences of this decontamination may include increased chemical exposures to workers, food quality and hazard risks to consumers, and unnecessary added costs to governments and the global food industry.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Decontamination of SARS-CoV-2 from cold-chain food packaging provides no marginal benefit in risk reduction to food workers

et al. 2022

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“…These daily work scenarios were identified through discussions with industry trade associations, including the American Frozen Food Institute (AFFI) and the Produce Marketing Association (PMA); research and extension experience provided by representatives of the Arizona Cooperative Extension Organization, the Western Regional Center to Enhance Food Safety, and the Emory Farmworker project; and our past research on farms and packing facilities along the United States and Mexico border [40][41][42] . Each scenario was modeled as an independent QMRA and expanded from previous modeling work of SARS-CoV-2 transmission in an indoor food manufacturing scenario 38 . The SARS-CoV-2 exposure dose was combined across each work scenario experienced by the susceptible produce worker to estimate the daily infection risk.…”

Section: Model Overviewmentioning

confidence: 99%

“…Expanding upon our previous SARS-CoV-2 QMRA model, we quantified the risk of infection across three transmission pathways (aerosols, droplets, fomites) for both indoor and outdoor food workers 38 . Each modeled scenario assumed a single infected worker either coughed (symptomatic) or breathed (asymptomatic) virus-laden respiratory aerosols (particle diameter <50 μm) and droplets (particle diameter 50-750 μm) that could infect a susceptible worker.…”

Section: Qmra Model Framework For Each Scenariomentioning

confidence: 99%

“…Implementation of physical barriers and universal masking in 13 Nebraskan meat processing facilities resulted in a significant reduction (62%) in the incidence of COVID-19 among workers 28 . In an indoor food manufacturing scenario, stochastic quantitative microbial risk assessment (QMRA) modeling 38 revealed that after an 8h work exposure, close contact (1 m) transmission yielded the greatest infection risk (0.98) as compared to worker distances of 2 m (0.15) and 3 m (0.09). Our study found that strategies mitigating respiratory particle exposure (e.g., masking, distancing), paired with worker vaccination reduced infection risk below 1.0%.…”

Section: Introductionmentioning

confidence: 99%

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Combined Infection Control Interventions Protect the Essential Workforce from Occupationally-Acquired SARS-CoV-2 during Produce Production, Harvesting and Processing Activities

Cooper

Sobolik

Kovačević

et al. 2022

Preprint

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Essential food workers experience an elevated risk of SARS-CoV-2 infection due to prolonged occupational exposures (e.g., frequent close contact, enclosed spaces) in food production and processing areas, shared transportation (car or bus), and employer-provided shared housing. The purpose of this study was to evaluate the impact of combined food industry interventions and vaccination on reducing the daily cumulative risk of SARS-CoV-2 infection for produce workers. Six linked quantitative microbial risk assessment models were developed in R to simulate daily scenarios experienced by a worker. Standard industry interventions (2 m physical distancing, handwashing, surface disinfection, universal masking, increased ventilation) and two-dose mRNA vaccinations (86-99% efficacy) were modeled individually and jointly to assess risk reductions. The infection risk for an indoor (0.802, 95% Uncertainty Interval [UI]: 0.472-0.984) and outdoor (0.483, 95% UI: 0.255-0.821) worker reduced to 0.018 (93% reduction) and 0.060 (87.5% reduction), respectively, after implementation of combined industry interventions. Upon integration with vaccination, the infection risk for indoor (0.001, 95% UI: 0.0001-0.005) and outdoor (0.004, 95% UI: 0.001-0.016) workers was reduced by >99.1%. Food workers face considerable risk of occupationally-acquired SARS-CoV-2 infection without intervention; however, consistent implementation of key infection control measures paired with vaccination effectively mitigates these risks.

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Challenges for the food industry in controlling the transmission of SARS-CoV-2

Noreña

Brandelli

2023

J Consum Prot Food Saf

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Controlling risk of SARS-CoV-2 infection in essential workers of enclosed food manufacturing facilities

Cited by 15 publications

References 120 publications

Decontamination of SARS-CoV-2 from cold-chain food packaging provides no marginal benefit in risk reduction to food workers

Decontamination of SARS-CoV-2 from cold-chain food packaging provides no marginal benefit in risk reduction to food workers

Combined Infection Control Interventions Protect the Essential Workforce from Occupationally-Acquired SARS-CoV-2 during Produce Production, Harvesting and Processing Activities

Challenges for the food industry in controlling the transmission of SARS-CoV-2

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