Volume 27, Number 1—January 2021
Dispatch
Coronavirus Disease among Workers in Food Processing, Food Manufacturing, and Agriculture Workplaces
Figure 2

Figure 2. Characteristics of laboratory-confirmed COVID-19 cases among workers in meat and poultry processing facilities in 29 US states, March 1–May 31, 2020. Preliminary data were published in Morbidity and Mortality Weekly Report (1); 8 additional states, Arkansas, California, Iowa, Louisiana, Kansas, Minnesota, New Jersey, and Oregon provided data that was not included in the prior assessment. Characteristics of workers with COVID-19 were not available for 2 states, Colorado and North Carolina. Florida, Montana, New Hampshire, North Dakota, and Vermont reported no cases of COVID-19 among workers in meat and poultry processing facilities. The analytic dataset excludes cases among workers for whom information was missing on sex (n = 4,475), age (n = 6,695), race/ethnicity (n = 8,553), and symptom status (n = 8,437). White, Black, and Asian/Pacific Islander workers were non-Hispanic; Hispanic or Latino workers could be of any race. Testing strategies and symptom categorization varied by facility. Symptom status was available for a single timepoint, at the time of testing or at the time of interview. Column percentages might not equal 100% due to rounding. COVID-19, coronavirus disease; NH, non-Hispanic; PI, Pacific Islander.
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