@article{ref1,
title="Estimating occupational illness, injury, and mortality in food production in the united states: a farm-to-table analysis",
journal="Journal of Occupational and Environmental Medicine",
year="2015",
author="Newman, Kira L. and Leon, Juan S. and Newman, Lee S.",
volume="57",
number="7",
pages="718-725",
abstract="OBJECTIVES: The study provides a novel model and more comprehensive estimates of the burden of occupational morbidity and mortality in food-related industries, using a farm-to-table approach. <br><br>METHODS: The authors analyzed 2008 to 2010 US Bureau of Labor Statistics data for private industries in the different stages of the farm-to-table model (production, processing, distribution and storage, and retail and preparation). <br><br>RESULTS: The morbidity rate for food system industries was significantly higher than the morbidity rate for nonfood system industries (rate ratio = 1.62; 95% confidence interval = 1.30 to 2.01). Furthermore, the occupational mortality rate for food system industries was significantly higher than the national nonfood occupational mortality rate (rate ratio = 9.51; 95% confidence interval = 2.47 to 36.58). <br><br>CONCLUSIONS: This is the first use of the farm-to-table model to assess occupational morbidity and mortality, and these findings highlighting specific workplace hazards across food system industries.<p /> <p>Language: en</p>",
language="en",
issn="1076-2752",
doi="10.1097/JOM.0000000000000476",
url="http://dx.doi.org/10.1097/JOM.0000000000000476"
}