ACOEM published a statistical analysis of the modern food industry’s higher rates of occupational injury and illness in terms of the “farm to table” model, often used to study crop contamination outbreaks. Researchers at Emory University analyzed Bureau of Labor statistics on occupational morbidity and mortality in food-related industries from 2008 to 2010. The farm to table framework considered five major food industry “pathways and processes:” food production, processing, distribution, storage, and retail. Food system jobs accounted for an estimated 15 percent of all private industry jobs in the United States (excluding jobs involving transportation between steps.) Overall, food industry workers had a higher rate of occupational illness and injury – 60 percent higher than workers in non-food industries. Severe injuries requiring time off work were also more than twice as frequent in the food industry.
Read more from ACOEM here.