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Meatpacking Workers Face Higher Injury Risk

Meatpacking Workers Face Higher Injury Risk


By Blake Jackson

Meatpacking workers across the U.S. are concerned as the government moves to increase processing line speeds in pork and poultry plants. The USDA has announced a plan to allow individual plants to determine their own evisceration rates—the step where internal organs are removed. Though automation handles most of this stage, it still affects the overall plant pace.

Aster Abrahame, a long-time worker at a meatpacking plant in Minnesota, shared her painful experience after a workplace injury. She received minimal care from the company doctor and had no compensation during her recovery. Fearful of job loss, she returned to work still in pain. Like many others, she faces daily risks and has seen frequent wrist, back, and shoulder injuries on the line.

A USDA study found that plants with waivers allowing higher speeds had significantly more worker injuries. In poultry plants, 81% faced high injury risks, while nearly half of pork processors showed similar concerns. Pain in upper body areas was common due to high "piece rate" expectations.

Advocates argue that raising line speeds will worsen worker injuries and deepen fears in immigrant communities, where many employees hesitate to report problems. Many fear deportation or job loss, especially after recent federal actions have increased fear and confusion.

Unions like UFCW Local 663 continue to push for clear line speed standards, training, and safety measures. However, companies often resist these proposals. Workers report that supervisors adjust speeds only during inspections to avoid scrutiny.

Experts warn that treating humans like machines sacrifices safety for speed. As the USDA moves forward, worker protections remain a top concern for labor groups and safety advocates. The situation shows the need for stricter oversight, fair policies, and respect for essential food industry workers.

Photo Credit - gettyimages-rosshelen

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