CHICAGO (Reuters) – Employees in U.S. chicken and pork processing plants are at a heightened risk of musculoskeletal disorders, such as carpal tunnel syndrome, compared to other manufacturing workers, as per two studies released by the U.S. Department of Agriculture on Friday.
These studies shed light on the health hazards faced by workers who frequently engage in repetitive tasks and handle hazardous equipment, including sharp knives, to prepare meat products for consumers. These roles are often staffed by immigrants and individuals without proper documentation.
Data from the Center for Economic and Policy Research indicates that over half of all workers in U.S. meatpacking plants are immigrants, a significantly higher proportion compared to the overall workforce where immigrants constitute about 17%.
In a study financed by the USDA involving 1,047 poultry plant workers across 11 facilities operating at accelerated processing speeds, it was revealed that 81% of the employees faced an elevated risk of musculoskeletal disorders. The study compared the employees’ risk of developing carpal tunnel syndrome with a separate study involving 4,321 manufacturing workers.
The research indicated that poultry workers who handled more chickens per minute were more exposed to risks than those working at a slower pace, although there was no clear link between faster processing line speeds and increased risks.
The Meat Institute, a trade association representing major producers such as Tyson Foods and JBS USA, mentioned that meat companies are implementing enhancements in processes and equipment to mitigate injuries.
The institute stated, “It is possible to maintain worker safety standards while operating at increased line speeds.”
In pork processing plants, a different USDA-funded study noted that 46% of 574 surveyed workers were identified as being at a high risk for musculoskeletal disorders. The impact of heightened line speeds on workers varied among different establishments.
The study highlighted that several workers hesitated to report their pain to supervisors due to fears of retaliation or frustration stemming from the belief that their concerns would be disregarded.
According to the study, one pork worker stated, “Everyone works in pain and is afraid to speak out.”
Stuart Appelbaum, president of the Retail, Wholesale and Department Store Union representing over 15,000 poultry workers, emphasized that the risks faced by these workers extend beyond just musculoskeletal injuries outlined in USDA reports.
“Poultry workers labor in confined, chilly conditions, slicing up birds thousands of times per hour as chickens move swiftly down the line,” Appelbaum remarked.
