Transmission and control of SARS-CoV-2 in the food production sector: A rapid narrative review of the literature

The food production sector has drawn attention over the duration of the COVID-19 pandemic due to a large number of cases reported across different facilities, particularly during the early stages of the pandemic. This review aimed to provide an overview of the literature assessing the extent of 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 various scientific databases, including Web of Science, OVID, PubMed and Medrxiv. The search strategy identified 26 papers that met the inclusion criteria. Six of these total 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 poor ventilation, lack of social distancing, lack of sick pay and ethnicity. The preventative measures taken were also outlined, and included social distancing, testing, adequate ventilation, cleaning regimes and access to personal protective equipment. Additional research focusing on the food production sector could help to provide further understanding surrounding the variations in transmission and risk between each sub-sector. Similarly, 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 enablers and barriers to transmission, risk factors and mitigation.