COVID-19 prevention among seafood workers.
Project Overview
Funded by the National Institute for Occupational Safety and Health (NIOSH), this study aimed to identify and implement solutions that address the unique hazards within the seafood industry. The study intended to examine the experiences of Gulf Coast seafood workers during the COVID-19 pandemic, including how workplace and social factors impacted their health and quality of life, as well as explore how the structural-social determinants of health (SDoH) impact workers’ risks and health outcomes.
Interviews were conducted with seafood processors and industry decision-makers in the Gulf Coast region, as they have unique characteristics and challenges as compared to other fisheries in the United States.
Shannon Guillot-Wright (Principal Investigator)
The Southwest Center for Occupational and Environmental Health is part of the UTHealth Houston School of Public Health