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The project aims to develop mathematical models relating how a facility produces food to how COVID-19 spreads in plants
Us based Cornell University has recently received a $1 million grant from the United States Department of Agriculture’s National Institute of Food and Agriculture (USDA) to study COVID-19 transmission among workers in food processing facilities.
A Cornell-led project will use computer modeling and outreach to find optimal strategies to minimize COVID-19 cases and transmission among workers in food processing facilities while maintaining the best possible production. Researchers will collaborate with a dozen meat, dairy and produce industry partners to explore potential solutions in real-world settings.
The project aims to develop mathematical models relating how a facility produces food to how COVID-19 spreads in plants, and how one affects the other.
Once a model has been developed and validated, it will be scaled up and applied in several specific facilities to further validate it in real world settings. Industry partners include produce processors Misionero Vegetables, Del Monte Fresh Produce, Seneca Foods Corporation and Taylor Farms; dairy processor Great Lakes Cheese; and poultry, beef and pork processor Tyson Foods.