Controlling risk of SARS-CoV-2 infection in essential workers of enclosed food manufacturing facilities.
Controlling risk of SARS-CoV-2 infection in essential workers of enclosed food manufacturing facilities.
复制标题
控制封闭食品生产设施的重要工作人员感染 SARS-CoV-2 的风险。
DOI：
10.1101/2021.05.14.21257244
复制
发表时间：
2021
期刊：
影响因子：
--
通讯作者：
Leon,JuanS
中科院分区：
文献类型：
--
作者：
Sobolik,JuliaS;Sajewski,ElizabethT;Jaykus,Lee-Ann;Cooper,DKane;Lopman,BenA;Kraay,AliciaNm;Ryan,PBarry;Leon,JuanS
SARS-CoV-2全球大流行对维持食品供应链至关重要的工人构成重大健康风险。使用定量风险评估模型，本研究的特点是风险降低策略的影响，控制SARS-CoV-2传播（飞沫，气溶胶，污染物介导的）一线工人在一个有代表性的室内新鲜水果和蔬菜生产设施。我们模拟了：1）密切接触者的个体和累积SARS-CoV-2感染风险（1-3 m处的液滴和气溶胶）、气溶胶和污染物介导的对易感工人的暴露，该工人在8小时轮班期间暴露于受感染的工人;和2）由于感染控制干预措施，SARS-CoV-2感染风险相对降低（物理距离、口罩使用、通风、表面消毒、手部卫生、接种疫苗）。在没有缓解措施的情况下，1米处密切接触（飞沫和气溶胶）的SARS-CoV-2感染风险最大（0.96，第5 - 95百分位数：0.67-1.0）。相比之下，在1 m距离处与污染物（0.26，第5 - 95百分位数：0.10-0.56）或单独暴露于气溶胶（0.05，第5 - 95百分位数：0.01-0.13）相关的风险显著较低（73-95%）。在1米处，液滴传输占主导地位的气溶胶和污染物介导的传输，但是，这改变了3米，气溶胶包括大部分的曝光剂量。增加物理距离可将风险降低84%（1-2米）和91%（1-3米）。根据口罩类型，普遍使用口罩可将感染风险降低52- 88%。增加通风（从0.1到2-8次换气/小时）导致风险降低14-54%（1米）和55-85%（2米）。将这些策略与洗手和表面消毒相结合，导致<1%的感染风险。易感工人的部分或全部疫苗接种导致风险降低73-92%（1 m风险范围：0.08-0.26）。然而，疫苗接种与其他干预措施（ACH 2，口罩使用或距离）配对是必要的，以实现感染风险<1%。目前的行业SARS-CoV-2风险降低战略，特别是捆绑在一起的战略，为基本食品工作者提供了重要的保护。
The SARS-CoV-2 global pandemic poses significant health risks to workers who are essential to maintaining the food supply chain. Using a quantitative risk assessment model, this study characterized the impact of risk reduction strategies for controlling SARS-CoV-2 transmission (droplet, aerosol, fomite-mediated) among front-line workers in a representative indoor fresh fruit and vegetable manufacturing facility. We simulated: 1) individual and cumulative SARS-CoV-2 infection risks from close contact (droplet and aerosols at 1–3 m), aerosol, and fomite-mediated exposures to a susceptible worker following exposure to an infected worker during an 8 h-shift; and 2) the relative reduction in SARS-CoV-2 infection risk attributed to infection control interventions (physical distancing, mask use, ventilation, surface disinfection, hand hygiene, vaccination). Without mitigation measures, the SARS-CoV-2 infection risk was largest for close contact (droplet and aerosol) at 1 m (0.96, 5th – 95th percentile: 0.67–1.0). In comparison, risk associated with fomite (0.26, 5th – 95th percentile: 0.10–0.56) or aerosol exposure alone (0.05, 5th – 95th percentile: 0.01–0.13) at 1 m distance was substantially lower (73–95%). At 1 m, droplet transmission predominated over aerosol and fomite-mediated transmission, however, this changed by 3 m, with aerosols comprising the majority of the exposure dose. Increasing physical distancing reduced risk by 84% (1–2 m) and 91% (1–3 m). Universal mask use reduced infection risk by 52–88%, depending on mask type. Increasing ventilation (from 0.1 to 2–8 air changes/hour) resulted in risk reductions of 14–54% (1 m) and 55–85% (2 m). Combining these strategies, together with handwashing and surface disinfection, resulted in <1% infection risk. Partial or full vaccination of the susceptible worker resulted in risk reductions of 73–92% (1 m risk range: 0.08–0.26). However, vaccination paired with other interventions (ACH 2, mask use, or distancing) was necessary to achieve infection risks <1%. Current industry SARS-CoV-2 risk reduction strategies, particularly when bundled, provide significant protection to essential food workers.