 The
drastic expansion of industrial animal production in the US has
been accompanied by the rapid consolidation of the meat
industry. This industry is now dominated by a handful of huge
corporations that produce most of the country’s meat at
enormous processing facilities. By 2005, four companies had
gained control of processing the majority of the country’s
beef and pork and over half of the broiler chickens.i
In 1996, 79 percent of cattle were slaughtered at only 22
plants.ii As a result of this concentration, meat
packing companies have become increasingly powerful, while the
government bodies that regulate them have done little to keep
them in line.
When animals are slaughtered and processed (the meat is
cut up and packaged), several dangerous elements come into play.
The first is the presence of fecal matter from slaughtered
animals, which can contaminate meat with high levels of bacteria
such as E. coli. Other sanitation lapses can also
contaminate food, as can other animal diseases like salmonella
and campylobacter. Another food safety hazard is the risk
from mad cow disease (a key step to preventing humans from
contracting the disease is the proper removal of risky nervous
system materials from the beef supply). And in addition to
these food safety risks, the use of hazardous machinery and
sharp knives can injure workers when mistakes are made.
Food Safety
Federal health authorities have estimated that foodborne illness
sickens 76 million people, causes 325,000 hospitalizations, and
kills 5,000 Americans every year.iv Likewise, a
number of studies have confirmed the presence of harmful
bacteria in meat in the US. After collecting ground beef samples
from meat processing plants around the country in 1996, the USDA
determined that 7.5% of the beef samples were contaminated with
Salmonella, 11.7% were contaminated with Listeria
monocytogenes, 30% were contaminated with Staphylococcus
Aureus, and 53.3% were contaminated with Clostridium
perfringens.v
These unacceptable levels of contamination are caused by
the filthy conditions in which conventional food animals are
raised, as well as the high speed at which meat is processed. In
order to maximize profits, meat processors have continually
increased the speed of their production lines. Twenty years ago,
meatpacking plants slaughtered about 175 cattle an hour, while
today plants can slaughter as many as 400 cattle per hour.vi
In order to assure the safety of the meat supply,
processors must make efforts to keep feces from spreading from
the animals’ intestines or hides onto the tables and tools
for butchering, along with the meat itself. But because the
production lines are forced to move so quickly, it is
exceedingly difficult to butcher the carcasses with the care
necessary to prevent this kind of contamination. The result is
meat contaminated with bacteria that cause foodborne illness.
The US continues to experience periodic outbreaks of
foodborne illness and large recalls of contaminated meat. In
2002, ConAgra was forced to recall 19 million pounds of beef
produced at its Greeley, Colorado processing facility after meat
contaminated with E. coli killed a woman and sickened 35 others.
By the time the meat was recalled, about 80% of it had already
been consumed.vii Out of all foods, ground beef is
the leading source of E. coli infections in the US.viii
Meat Inspection
The USDA regulates most meat production and sale in the US, and
meat is the only consumer product in the US that comes with a
government seal of approval on the package. The majority of meat
for commercial sale is produced with government employees
present to protect the interests of consumers. But despite its
mandate to act in the interests of consumer safety, the USDA has
failed to effectively assure the safety of the US meat supply
due to weak regulations and lack of control over meat companies.
In 1996, the USDA introduced a new meat inspection
program called the Hazard Analysis and Critical Control Point
(HACCP) system. This system was intended to modernize meat
inspection and introduce testing for the bacteria that make
people sick. Unfortunately, HACCP has some major
shortcomings.
The HACCP system allows many inspection tasks to be
carried out by the meat companies themselves, and actually
reduces the involvement of USDA inspectors in the process.ix
This is highly problematic, not least because meat companies,
(driven only by the desire to profit), are unlikely to slow or
stop production in order to deal with a problem or pull
potentially contaminated meat from the line. Under HACCP the
USDA has actually discouraged its inspectors from stopping
production lines when they suspect contamination. In one USDA
memo, the agency stated that inspectors would be held
responsible for halting production unless there was absolute
evidence of product contamination, an unfair burden to put on
inspectors charged with the task of evaluating meat that’s
speeding down a production line.x
Another important shortcoming of the current inspection
system is the USDA’s lack of authority to order product
recalls or to issue fines when companies persistently violate
food safety rules. Upon discovery of contaminated meat, the USDA
cannot demand that a company recall its products and only has
the power to consult with a company about how they should handle
the situation.xi This slows down the recall process,
and allows for unsuspecting consumers to buy and eat
contaminated products even though authorities are aware of the
contamination.
Similarly, the USDA can not shut down a plant that does
not meet sanitation requirements, and as a result there are
often lengthy delays between the discovery of unsanitary
processing plants and action taken to improve their conditions.
In 2002, Public Citizen and the Government Accountability
Project discovered that even after repeatedly testing positive
for salmonella contamination, several ground beef processing
plants were allowed to continue to sell meat for several months
before steps were taken to clean up their facilities.xii
Worker Safety
Meat processing facilities are known to pose significant threats
to worker
safety. In 1996, meat packing workers were listed as having the
highest rate of repeat-trauma disorders (like carpal tunnel
syndrome, which develops over long periods of time).xiii
In 1998, nearly 30% of US meat packing plant workers sustained a
work-related injury or illness, making meat packing the most
dangerous job in the country in terms of non-fatal injuries.xiv
Bureau of Labor Statistics’ data show that in 2004, the
rate of illnesses and injuries for workers in “animal
slaughtering and processing,” were over twice as high as
the national average, and the rate of illnesses alone was over
ten times the national average.xv Common ailments
among slaughterhouse workers include back problems, torn muscles
and pinched nerves, as well as more dramatic injuries such as
broken bones, deep cuts and amputated fingers and limbs.xvi
Although meat processing is a difficult and dangerous
occupation, precautions can be taken to minimize the threats to
worker safety. Among the most important safeguards is to set
reasonably-paced production line speeds so that workers are able
to process meat without putting themselves or their coworkers at
risk of injury. However, in order to maximize profits, meat
processing companies continue to maintain unreasonably fast line
speeds, thereby jeopardizing the safety of both workers and the
food supply.
Time for Change
Given the high incidence of worker injury, the recurrence of
sanitary violations at meat processing facilities, and continual
outbreaks of food-borne illnesses caused by contaminated meat,
it is clear that the U.S. meat processing industry is in dire
need of reform. Production line speeds should be slowed to a
pace at which workers can perform their duties safely and food
safety standards can be guaranteed. Government oversight of food
safety standards must also be improved. In order to protect
public health, the USDA should conduct more rigorous inspections
at meat processing facilities and should have the authority to
order recalls of contaminated meat and as well as the power to
shut down plants that fail to meet food safety standards.
What You Can Do
There are very few, if any, “sustainable”
slaughterhouses in the US. In general, small-scale, independent
slaughterhouses tend to provide safer products than most giant
meatpacking plants due to the fact that they process much
smaller quantities of meat and operate at a slower pace.
However, it's still difficult to determine where your meat was
actually processed.
Fortunately, there are many sustainable farmers and
ranchers throughout the US that care about where their animals
are processed. So if you buy directly from a farmer or rancher,
he or she will be able to tell you exactly where the meat was
processed, and what kind of practices that plant uses.
Visit the Eat Well Guide to find safe and sanitary
butchers and retailers near you.
Did You Know?
- In 1997, 4 companies processed
80 percent of all steers and heifers in the US.xviii
- Some of the biggest meat
processing companies in the US are Tyson, Cargill, Swift &
Co., National Beef Packing Co., Smithfield Foods, and Hormel
Foods.xix
- In 1996, the rate of
repeated-trauma disorders (or injuries that develop over time)
at meat-packing plants was 27 times higher than the national
average.xx
For more information
- “Meatpacking Maverick” –
This article describes an independent meatpacker's support for
improved food safety inspections after the infamous ConAgra
ground beef recall in July 2002.
- Fast Food Nation – This best-selling
book by Eric Schlosser provides a host of information on the
meat packing industry’s history and current status.
- Modern Meat – This PBS special
discusses a range of issues surrounding meat production in the
US.
- The Butcher’s Conscience –
This article tells the story of a New York State butcher shop
that’s doing it right.
- Foul Fowl - Food & Water Watch
analyzed government testing data and reports which chicken
producers failed to meet government salmonella standards.
Sources
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