In France and worldwide, during COVID-19 pandemic workers in the agri-food sector are considered part of the essential workforce of critical infrastructures, and this concerns farmers as well as employees in processing plants, truck drivers who make deliveries as well as hypermarket cashiers. In addition, in some countries such as the US, by presidential decree, meat and poultry processing plants must continue to operate to avoid disruption to the food supply chain. The workers in these industries may be more exposed to coronaviruses because telework is not possible, and many face increased risks due to the proximity of their work environment. There is a need to carefully address the issue of virus circulation in meat processing plants in France from three perspectives: (i) protection of workers and avoidance of these premises becoming hotspots of virus circulation in the communities; (ii) prevention of the closure of these processing plants and ensuring supplies; and (iii) prevention of contamination of food in order to avoid the export of this virus to other locations. The main goal of this project is to gain insights on the circulation of SARS-CoV-2 in meat processing plants in order to provide preventive or risk mitigation measures for workers and consumers. We are planning to gather/collect the data necessary to understand the circulation of the virus in this type of workplace and to use them to build a simulation model of the propagation of the SARS-CoV-2. The present project will be organized into four work packages. First, the SARS-CoV-2 transmission and persistence factors in meat processing plants will be studied. The objectives of WP1 is to carry out an extensive literature review on SARS-CoV-2 transmission factors/parameters in order to extract relevant data for studying the circulation of the virus in meat processing plants and to define protocols to be conducted under laboratory conditions to overcome data gaps or uncertainties on certain virus transmission parameters/factors. In the second work package, a description of the conditions and environmental factors of work in meat processing plants will be done, through questionnaires and interviews (face to face) as well as observations, to be carried out in authentic food processing plants. The data collected will be used to provide directions and clarifications for the laboratory work carried out in WP1, and to populate the simulation model. The objective of WP3 is to construct a mathematical model to simulate the spread of the virus in a meat-processing plant in order to assess the impact of certain prevention or mitigation measures on the probability of transmission of the virus to employees and the contamination of products and the environment. This model will also allow us to explore the transmission of the virus outside the plants. The objective of the WP4 is to provide different critical communication mechanisms to engage employees in an effective safety management policy, gain cooperation and support, and maintain a positive safety culture. The impacts of this project will be 1) to increase the knowledge about how the virus is transmitted in a professional setting; 2) provide solutions to companies to better calibrate their preventive measures and mitigate the risks in the event of the introduction of the virus into their premises; 3)provide tangible data on transmission modalities and simulate the circulation of the virus according to different scenarios and 4) provide a decision support for business and government based on science and available data. The approach is extendable to other situations: processing plants, offices, universities, public places, etc.

The objective is to design a biodegradable packaging to preserve fruits and vegetables along the postharvest chain until consumption. Several issues related to this technology will be studied: control of heat/moisture transfer and airflow within the pallet, which exchanges with the modified atmosphere of packaging, consumer acceptance, logistic cost and environmental impact. A multidisciplinary approach including field practices, consumer behaviour, packaging technology and packing, product quality assessment and shelf life determination, fluid-dynamic, heat and mass transfer, refrigeration equipment, logistics organisation cost and life cycle assessment will be implemented to optimize the post-harvest chain in terms of quality, cost and environmental impact. The approach developed in this project will be validated for salad (local food) and for strawberry (long distance food) and will be generalizable to the whole fruits and vegetables sector.