Food Workers Have higher Rates of Illness and Death

A study published in this month’s edition of the "Journal of Occupational and Environmental Medicine" shows that workers who are involved in the modern food industry are at a greater risk of illnesses and injuries compared to other industries, with the likelihood of death being nearly 10 times higher than the normal rate.  The study was conducted by a team of researchers from Emory University in Atlanta, Georgia, that analyzed illnesses, injuries and deaths within the food industry from production to retail, or “farm-to-table.” Those numbers were pub...