Cornell University Gets Green Light on Food Processing Facility Study

Top food processing companies will participate in a Cornell University project that will analyze strategies to reduce coronavirus transmission in processing plants.

Cornell University received a two-year, $1 million grant to conduct a study on COVID-19 transmission among workers in food processing facilities, according to News Wise.

The project is funded by a rapid-response grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.

Computer modeling and outreach will be used to find ways to maintain production in food processing plants while also keeping employees safe from the risk of infection. Researchers will study 12 meat, dairy and produce industry partners as they search for a solution to the issue of both current and future coronavirus outbreaks.

“Part of the project is to investigate how segments of the food production industry differ and how to develop control strategies that will fit a specific industry segment,” said Renata Ivanek, the principal investigator of the project.

After a successful strategy is developed, it will be applied to a select amount of facilities to further assess it. Tyson Foods, Great Lakes Cheese and Del Monte Foods are among the partners who will participate in the project.

About the Author

Nikki Johnson-Bolden is an Associate Content Editor for Occupational Health & Safety.

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