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The Safety of Slaughterhouse Workers during the Pandemic Crisis

Author

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  • Claudiu Ștefan Ursachi

    (Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania)

  • Florentina-Daniela Munteanu

    (Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania)

  • Gabriela Cioca

    (Preclinical Department, Faculty of Medicine, Lucian Blaga University of Sibiu, 550024 Sibiu, Romania)

Abstract

The working conditions in a slaughterhouse are difficult because of the low temperatures, high humidity, and little natural light. Therefore, in these facilities, there is a high demand in the maintenance of strict hygiene rules. Lately, the new SARS-CoV-2 pandemic situation has brought new challenges in the meat industry, as this sector has to maintain its operability to supply the meat and meat products demanded by the consumers. In this challenging period, the safety of the workers is as important as keeping the high demands for the safety of the meat and meat products along with consumer confidence. This paper aims to give an overview of the risks associated with the SARS-CoV-2 virus transmission between the workers in slaughterhouses and to evaluate the stability and infectivity in the working environment of these facilities. Considering the persistence of this virus on different surfaces and the environmental conditions affecting its stability (temperature, relative humidity, and natural light), in the study we proposed several short-, medium-, and long-term preventive measures for minimizing the potential threats of the actual pandemic.

Suggested Citation

  • Claudiu Ștefan Ursachi & Florentina-Daniela Munteanu & Gabriela Cioca, 2021. "The Safety of Slaughterhouse Workers during the Pandemic Crisis," IJERPH, MDPI, vol. 18(5), pages 1-10, March.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:5:p:2633-:d:511505
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    References listed on IDEAS

    as
    1. Bhagyashree Katare & H. Holly Wang & Jonathan Lawing & Na Hao & Timothy Park & Michael Wetzstein, 2020. "Toward Optimal Meat Consumption," American Journal of Agricultural Economics, John Wiley & Sons, vol. 102(2), pages 662-680, March.
    2. Bonnet, Céline & Bouamra-Mechemache, Zohra & Réquillart, Vincent & Treich, Nicolas, 2020. "Viewpoint: Regulating meat consumption to improve health, the environment and animal welfare," Food Policy, Elsevier, vol. 97(C).
    3. Romain Espinosa & Damian Tago & Nicolas Treich, 2020. "Infectious Diseases and Meat Production," Environmental & Resource Economics, Springer;European Association of Environmental and Resource Economists, vol. 76(4), pages 1019-1044, August.
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    Cited by:

    1. Katarzyna Grondys & Oliwia Ślusarczyk & Hafezali Iqbal Hussain & Armenia Androniceanu, 2021. "Risk Assessment of the SME Sector Operations during the COVID-19 Pandemic," IJERPH, MDPI, vol. 18(8), pages 1-19, April.

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