Workers of The World - 12

MEAT PROCESSORS AND PACKERS

By age 39, Juan Martinez, who worked at a Cargill beef processing plant near Omaha, had hands so disfigured from making repetitive cuts that he could no longer work; he is now surviving on disability. He still experiences pain so intense it feels like nails are being hammered into his fingers. His crew had to slice up 4,600 twenty- to thirty-pound pieces per shift. In the four years he was at the plant, from 2003 to 2006, the number of people at his station dropped from eight to six or seven, while the parts kept coming. Since they couldn’t keep up with the line when someone took a bathroom break, supervisors responded by simply denying break requests. “There are people who would pee in their pants,” he told me, “because they didn’t give them permission to go.”


Another meatpacking worker, whom I’ll call Porfirio, worked on the kill line at XL Four Star Beef (now JBS) in Omaha for twenty-seven years. When he started, he says, they killed 1,000 cattle in a ten-hour shift; now they kill 1,100 in eight and a half hours. At night, when he goes to bed, his hands hurt so much that he has trouble falling asleep; when he wakes up in the morning, he can’t move them at all. Everyone talked about popping enormous doses of Tylenol; some talked about pressure so intense it left them depressed. “The Speed Kills You,” a 2009 report from the nonprofit organization Nebraska Appleseed, was based on a survey of 455 meatpacking workers; it cataloged a range of injuries, from cuts, falls and fractures to musculoskeletal and repetitive-strain injuries, attributed mainly to “uninterrupted line speed.” Three-quarters of respondents said line speed had increased in their plant over the past year.

Line speeds in meatpacking and poultry are federally regulated for food safety only, not worker safety. Last year, the USDA proposed to raise the cap on poultry line speeds from 140 to an almost unimaginable 175 birds a minute, even though hand and wrist injuries were already rampant in the industry. A government study of one poultry plant in March of this year found that 41 percent of the workers already exceed safe limits for hand activity, and 42 percent showed evidence of carpal tunnel syndrome.

Whether the USDA recognizes it or not, the costs of overwork extend beyond the growing army of exhausted, shattered or broken workers. Few of the meatpackers I spoke with in Nebraska had paid sick days, so they routinely handle meat while sick with colds or with fingers infected so badly they’ve lost their nails; one organizer told me there are foods he’ll no longer eat after seeing the inside of the plants. “If it were slower, we could do the work more carefully,” one longtime Cargill worker says, “and the food would be safer to eat.”

taken from here

An old, but extremely apt quote from Eugene Debs: "Civilisation has done little for labour except to modify the forms of its exploitation."
What would he say now?