The U.S. Department of Agriculture recently denied a petition by the National Chicken Council to remove the line speed limit on how many chickens can killed per second in the slaughterhouse.
Some food safety advocates cheered at this, calling it a victory for workers and consumers, but we don’t think it’s that much of a victory. The current rate at which chickens can be killed is already ridiculously fast at 3 chickens per second, and accidents and injuries are already a concern. Read more
The news about chicken just keeps getting worse. As if we needed yet another reason not to eat chicken, the Obama administration has just caved in to “big chicken” by issuing new slaughterhouse regulations. These will save the industry over $256 million every year by speeding up the pace of processing and reducing the number of required food safety inspectors, further compromising both consumer and worker safety. If the White House signs off on the USDA’s proposed regulations as expected, poultry plants could speed up their slaughter lines later this year. The maximum speed for chickens would increase from 140 birds per minute to 175 per minute, and for turkeys, from 45 birds to 55 per minute, and an antiseptic spray will substitute for inspectors.
Workers, who already often complain of carpal tunnel and other musculoskeletal disorders, will have to pluck, cut and sort birds even faster. We’ve already written about how slaughterhouse workers have one of the most dangerous and abusive jobs in the country.
To keep speeds up, the new regulations “would allow visibly contaminated poultry carcasses to remain online for treatment” rather than being discarded or removed for off-line cleaning, as is now common practice. The proposed rules say “all carcasses” on the line would be treated with antimicrobial chemicals “whether they are contaminated or not.” Worse still, when the chicken is tested it is allowed to continue on its way towards being eaten, since tests results won’t come back until much later. This is especially troubling since 97% of raw chicken in U.S. supermarkets are contaminated with bacteria that could make you sick, according to a new Consumer Reports study. We have recently posted how many of those disease-causing bacteria have become resistant to antibiotics.
Then there’s the issue of the safety of the antiseptics themselves. Government agencies have not conducted independent research into the possible side effects on consumers of ingesting the disinfectant residues, not to mention the increased worker exposure.
All of this adds to the many other problems caused by chicken. High levels of saturated fat and cholesterol contribute to clogged arteries and other diseases. Cooking chicken produces more cancer-causing heterocyclic amines (HCA’s) than any other meat when cooked. Raising chickens also causes massive water pollution and contributes to global warming. And the poor chickens are commonly jammed into cages so crowded they can’t even turn around, causing endless animal suffering. The ever-increasing bad news about chicken will certainly encourage more people to think twice about choosing chicken for dinner.