Samantha Artiga Follow @SArtiga2 on Twitter and Matthew Rae Follow @matthew_t_rae on Twitter Published: Jun 03, 2., & 2020, J. (2020, June 03). The COVID-19 Outbreak and Food Production Workers: Who is at Risk? Retrieved from https://www.kff.org/coronavirus-covid-19/issue-brief/the-covid-19-outbreak-and-food-production-workers-who-is-at-risk/?utm_campaign=KFF-2020-Health-Costs&utm_medium=email&_hsmi=2&_hsenc=p2ANqtz-_L5KGxHdu9PcBauWo2naxnZ3FRvMHyZvG-T_8vDZAeIJ1GCRaCPTUHPkTQ2C2g4xtBa7GIpyBZxvDSkiwn_IIl7sLTsQ&utm_content=2&utm_source=hs_email

Michigan State University

Food production industry outbreaks pertaining to COVID-19 have residual effects on people of color due to systemic oppression in the labor force. The impact of COVID-19 highlights the socioeconomic and health disparities faced by these workers. First, there is an unequally larger amount of Hispanic and noncitizens in the food production industry than in the overall US labor force. Additionally, 82% percent of workers work full-time, increasing their risk of exposure to COVID-19. Last, 29% come from rural communities which limits their access to hospitals for potential treatment. This research shows that COVID-19 disproportionately impacts communities of color and low-income communities as a result of perpetuated socioeconomic and health inequalities. 


Learn Before

Related