Meat-supply shortages arose in May in the U.S. not because of any monetary or economic policy measures, but because of the spread of coronavirus among employees at processing plants across the country. By May 14 more than 14,000 meatpacking employees had tasted positive for the virus, according to data from the Food & Environment Reporting Network. Counties home to meatpacking plants report above-average rates of infections.
An industry labor union says at least 30 plants have been shut down at some point by the pandemic, affecting more than 45,000 workers. The union has opposed government pressure on plants to reopen, calling for specific safety and testing measures to address continuing risks. The risks posed by working conditions in the industry are widely acknowledged; the Centers for Disease Control cites crowding as a particular factor in the pandemic.