Latino Californians face high risk
In the COVID-19 pandemic, working adults experienced a 22% increase in risk of early death compared to before COVID-19. The increase in risk was highest for workers in food and agriculture (39% increase), transportation and logistics (28% increase), facilities (27% increase) and manufacturing (23% increase). For Latino Californians, risk of death increased by 36%, and for Latino food and agriculture workers the risk increased by 59%. In comparison, the risk increased by only 6% among white working-age Californians, with a 16% increase among white food and agriculture workers.
Food, agricultural and construction workers at high risk
Researchers from the California Department of Public Health looked at which jobs put Californian adults (aged 18-65 years) at greatest risk during the pandemic. They found that cooks had the highest increase in risk of death than any other job, including health care workers. Between March and October 2020, the number of working-age cooks or food service workers who died in California was 60% higher than before the pandemic. Farmers and bakers were also in the top five jobs most at-risk for COVID-related death. These deaths could have been prevented. Prioritizing vaccines for essential workers will be vital to reduce COVID-related deaths.