Estimating occupational illness, injury, and mortality in food production in the United States: A farm-to-table analysis
Published Date:Jul 2015
Source:J Occup Environ Med. 57(7):718-725.
Pubmed Central ID:PMC4494896
Funding:1K01AI087724-01/AI/NIAID NIH HHS/United States
F30 DK100097/DK/NIDDK NIH HHS/United States
F30DK100097/DK/NIDDK NIH HHS/United States
K01 AI087724/AI/NIAID NIH HHS/United States
T42OH009229/OH/NIOSH CDC HHS/United States
The study provides a novel model and more comprehensive estimates of the burden of occupational morbidity and mortality in food-related industries, using a farm-to-table approach.
The authors analyzed 2008–2010 US Bureau of Labor Statistics data for private industries in the different stages of the farm-to-table model (production; processing; distribution and storage; retail and preparation).
The morbidity rate for food system industries were significantly higher than the morbidity rate for non-food system industries (Rate Ratio (RR)=1.62, 95% Confidence Interval (CI): 1.30–2.01). Furthermore, the occupational mortality rate for food system industries was significantly higher than the national non-food occupational mortality rate (RR=9.51, 95% CI: 2.47–36.58).
This is the first use of the farm-to-table model to assess occupational morbidity and mortality, and these findings highlighting specific workplace hazards across food system industries.
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