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A study published today in the Centers for Disease Control and Prevention s (CDC s) Morbidity and Mortality Weekly Report (MMWR) highlights factors that may increase the risk of infection with SARS-CoV-2, the virus that causes COVID-19, among US poultry facility workers especially those who are foreign-born. Higher risk of COVID-19 for those processing meat and poultry has been associated with physical proximity, shared equipment, and structural and social inequalities within the employee population. Researchers with the Maryland Department of Health and the CDC administered a survey to 359 employees working in two Maryland poultry processing facilities over a 2-day period in May. Workers were queried about their activities and exposure risks for contracting SARS-CoV-2 during the week preceding the interview. Foreign-born workers, including immigrants and refugees, represented 37.8% of the overall total, 65.9% of whom were from Haiti.

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