poultry

Alice Welch

A study published Thursday in a prestigious scientific journal links significant increases in COVID-19 transmission rates to meatpacking plants, especially those facilities that the federal government has allowed to speed up processing lines.

Researchers found evidence that linked meatpacking plants to a “high potential for community spread” in the surrounding areas. The findings have implications for the Ohio Valley, where Tyson Foods plants in western Kentucky and southern Indiana received waivers this spring to increase work line speed even as dozens of workers were falling ill to the virus.