Author(s): Newman KL, Leon JS, Newman LS
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Abstract OBJECTIVES: 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. METHODS: The authors analyzed 2008 to 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, and retail and preparation). RESULTS: The morbidity rate for food system industries was significantly higher than the morbidity rate for nonfood system industries (rate ratio = 1.62; 95\% confidence interval = 1.30 to 2.01). Furthermore, the occupational mortality rate for food system industries was significantly higher than the national nonfood occupational mortality rate (rate ratio = 9.51; 95\% confidence interval = 2.47 to 36.58). CONCLUSIONS: 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.
This article was published in J Occup Environ Med
and referenced in Journal of Ergonomics