By Tom Polansek
CHICAGO (Reuters) – Workers in U.S. chicken and pork plants are facing elevated risks of musculoskeletal disorders, such as carpal tunnel syndrome, compared to other manufacturing employees, as per two studies published by the U.S. Department of Agriculture on Friday.
The findings shed light on the health challenges encountered by workers who frequently engage in repetitive tasks and handle hazardous equipment, including sharp knives, in the meat processing industry. These roles are predominantly held by immigrants and undocumented workers.
According to the Center for Economic and Policy Research, a think tank, over half of all meatpacking workers in the U.S. are immigrants, a stark contrast to the approximately 17% representation in the overall workforce.
One USDA-funded study, which surveyed 1,047 poultry workers across 11 plants operating at accelerated processing speeds, revealed that 81% of employees were at an elevated risk of musculoskeletal disorders. A comparison indicated that their risk of developing carpal tunnel syndrome was higher than that of 4,321 manufacturing workers.
The study found that poultry workers handling more chicken per minute faced increased risks compared to those working at a slower pace. However, there was no clear association between faster processing line speeds and heightened risk.
The Meat Institute, an industry group representing major producers like Tyson Foods and JBS USA, stated that meat companies are making strides in enhancing processes and equipment to mitigate injuries. The institute affirmed that it is feasible to uphold worker safety standards even with higher line speeds.
In pork plants, another USDA-funded study showed that 46% of 574 evaluated workers were at a high risk of musculoskeletal disorders. The impact of increased line speeds varied across different establishments.
The report highlighted that some workers hesitated to report pain to their supervisors due to fears of retaliation or frustrations about the perceived lack of support for their issues. One pork worker mentioned in the study expressed the prevailing sentiment: “Everyone works in pain and is afraid to speak out.”
Stuart Appelbaum, the president of the Retail, Wholesale and Department Store Union, representing more than 15,000 poultry workers, emphasized that the perils extend beyond the musculoskeletal injuries detailed in the USDA reports. He described the challenging conditions in which poultry workers operate, including cramped, cold environments, and the demanding task of processing thousands of birds per hour as they rush down the line.
