Investigation of superspreading COVID-19 outbreak events in meat and poultry processing plants in Germany: A cross-sectional study.


Journal

PloS one
ISSN: 1932-6203
Titre abrégé: PLoS One
Pays: United States
ID NLM: 101285081

Informations de publication

Date de publication:
2021
Historique:
received: 17 12 2020
accepted: 24 05 2021
entrez: 10 6 2021
pubmed: 11 6 2021
medline: 24 6 2021
Statut: epublish

Résumé

Since May 2020, several COVID-19 outbreaks have occurred in the German meat industry despite various protective measures, and temperature and ventilation conditions were considered as possible high-risk factors. This cross-sectional study examined meat and poultry plants to assess possible risk factors. Companies completed a self-administered questionnaire on the work environment and protective measures taken to prevent SARS-CoV-2 infection. Multivariable logistic regression analysis adjusted for the possibility to distance at least 1.5 meters, break rules, and employment status was performed to identify risk factors associated with COVID-19 cases. Twenty-two meat and poultry plants with 19,072 employees participated. The prevalence of COVID-19 in the seven plants with more than 10 cases was 12.1% and was highest in the deboning and meat cutting area with 16.1%. A subsample analysis where information on maximal ventilation rate per employee was available revealed an association with the ventilation rate (adjusted odds ratio (AOR) 0.996, 95% CI 0.993-0.999). When including temperature as an interaction term in the working area, the association with the ventilation rate did not change. When room temperatures increased, the chance of testing positive for COVID-19 (AOR 0.90 95% CI 0.82-0.99) decreased, and the chance for testing positive for COVID-19for the interaction term (AOR 1.001, 95% CI 1.000-1.003) increased. Employees who work where a minimum distance of less than 1.5 m between workers was the norm had a higher chance of testing positive (AOR 3.61; 95% CI 2.83-4.6). Our results further indicate that climate conditions and low outdoor air flow are factors that can promote the spread of SARS-CoV-2 aerosols. A possible requirement for pandemic mitigation strategies in industrial workplace settings is to increase the ventilation rate.

Identifiants

pubmed: 34111143
doi: 10.1371/journal.pone.0242456
pii: PONE-D-20-37878
pmc: PMC8191887
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

e0242456

Déclaration de conflit d'intérêts

The authors have declared that no competing interests exist.

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Auteurs

Roman Pokora (R)

Division of Prevention, Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN), Germany.
Institute of Medical Biostatistics, Epidemiology and Informatics, University hospital of the Johannes Gutenberg-University Mainz, Mainz, Germany.

Susan Kutschbach (S)

Division of Prevention, Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN), Germany.

Matthias Weigl (M)

Division of Prevention, Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN), Germany.

Detlef Braun (D)

Division of Prevention, Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN), Germany.

Annegret Epple (A)

Division of Prevention, Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN), Germany.

Eva Lorenz (E)

Institute of Medical Biostatistics, Epidemiology and Informatics, University hospital of the Johannes Gutenberg-University Mainz, Mainz, Germany.
Infectious Disease Epidemiology, Bernhard Nocht Institute for Tropical Medicine, Hamburg, Germany.
German Center for Infection Research (DZIF), Hamburg-Borstel-Lübeck-Riems, Germany.

Stefan Grund (S)

Division of Prevention, Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN), Germany.

Juergen Hecht (J)

Division of Prevention, Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN), Germany.

Helmut Hollich (H)

Division of Prevention, Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN), Germany.

Peter Rietschel (P)

Division of Prevention, Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN), Germany.

Frank Schneider (F)

Division of Prevention, Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN), Germany.

Roland Sohmen (R)

Division of Prevention, Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN), Germany.

Katherine Taylor (K)

Institute of Medical Biostatistics, Epidemiology and Informatics, University hospital of the Johannes Gutenberg-University Mainz, Mainz, Germany.

Isabel Dienstbuehl (I)

Division of Prevention, Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN), Germany.

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Classifications MeSH