Large meatpacking plants have become hotspots for coronavirus infection, along with jails and nursing homes. As of May 1, nearly 5,000 packing plant workers in 19 states had fallen ill, and 20 had died.
Packing plants from Washington state to Iowa to Georgia have temporarily suspended operations, although President Trump has invoked the Defense Production Act in an effort to quickly restart these facilities.
As Iowa Gov. Kim Reynolds put it in a press conference, virus outbreaks in packing plants are “very difficult to contain.” But what makes these plants so dangerous? As a sociologist who has studied food system labor issues, I see two answers. Continue reading.