Spreading of COVID-19 at the Meat Plant

Spreading of COVID- 19 at the Meat Plant
Student Name
University
Course
Professor Name
Date
Spreading of COVID- 19 at the Meat Plant
The COVID-19 epidemic critically affected the meat processing sector in countries like the US. Herstein et al. (2021) claim that “in the early months of the coronavirus disease (COVID-19) pandemic, meat processing facilities became among the largest epicenters of COVID-19 outbreaks in the United States” (p. 1032). Several factors make meat processing facilities highly susceptible to the coronavirus disease. This paper discusses some factors that make these firms vulnerable to COVID-19.
The most important factors include the slaughter side being hot and humid and the air full of water droplets, the cold side being humid and good for survival, and people shouting in each other's faces. Firstly, the transmission of the coronavirus disease can happen when the slaughter side is hot and humid, especially if the air has many water droplets. According to Katre et al. (2021), when infected people cough, breathe, speak, or sneeze, they exhale viruses comprising droplets and aerosols, spreading respiratory infections. So, when the meat plant's COVID-19 employees talk, water droplets with the virus scatter into the air. Afterward, the humidity in the slaughter side helps in the water droplets' transmission, infecting other individuals. 
Secondly, when ...