Seems around 115,000 meat workers infected globally - 35% being USA alone, with Germany, Canada and Brazil accounting for another 35%.

I know people view it as Ireland-specific but the problems are totally endemic around the world and solutions thin on the ground.

The head of the German food workers union, Peter Schmidt, probably hit the nail on the head with one sentence.

"The entire sector is in a disastrous race to the bottom, driven by the market and by consumer demand for cheap meat."

The best case-specific study we have into a meat factory outbreak is the Heinrich Pette Institute/Helmholtz Centre for Infection Research joint study into the Tönnies outbreak in Rheda-Wiedenbrück in May.

The findings of that study are interesting and foreboding.

Under the room temperature and air speed conditions in the factory, the virus remained viable over 26 feet.

That would render 2 meter social distancing requirements ineffective, when the virus can travel 8 meters and remain viable under those cold conditions.

Even more interesting is the fact almost all of the transmission occurred in one specific part of the factory - the deboning area.

They analysed the crowded living conditions of workers and all parts of the factory but the deboning area was responsible for nearly every case.

Other studies have also highlighted the deboning part of factories, which seems to be the hardest work, with higher heart rates and the most air exhaled by employees.

I suppose do everything possible to reduce risk in that area, regular outdoor breaks being one suggestion.

In terms of industry reform - it's easy to sit on Twitter saying we want more money and better conditions for meat workers but simultaneously buying 700g of mince for €3.50 isn't helping them.

The industry won't change unless consumers take a stand.