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Washington Post looks for links between poultry line speeds, chemicals and illnesses (updated)
Story Date: 4/26/2013
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Source: MEATINGPLACE, 4/25/13
The Washington Post has published an article that investigates whether increased production line speeds at poultry plants and greater use of chemicals to kill contaminants are related to worker and inspector illnesses.
The article cites a private 2010 report recently obtained by the newspaper that was sent from USDA to the House Appropriations Committee on the subject. It also says more than two dozen USDA inspectors and poultry industry employees described a range of ailments they attributed to chemical exposure, including severe respiratory problems, when interviewed by the paper. The article did not, however, provide data that specifically supported a link between the ailments and the chemicals used.
The Post also quoted groups that have publically opposed USDA’s proposed regulations that would increase the maximum speeds allowed for chicken and turkey processing, a move based on a ten-year pilot program the agency said would reposition inspectors strategically and improve food safety in the plants.
A USDA spokeswoman contacted by Meatingplace did not immediately provide a comment on the article.
Elizabeth Hagen, USDA undersecretary, in an interview with the Post, declined to comment on the use of chemicals under the agency’s proposed modernization system that would allow for faster line speeds. She said the program would position inspectors more strategically and save the lives of as many as 5,000 consumers.
“No one is making a choice between food safety and worker safety,” Hagen was quoted as saying in the Post’s story. “Bottom line, plain and simple, we would never put forward a rule that we thought would increase risk for anybody.”
The National Chicken Council issued a lengthy statement in response to the article, noting food-grade antimicrobials are recognized by the U.S. Food and Drug Administration as a very safe and effective way to kill or inhibit the growth of potential foodborne pathogens such as Salmonella on raw poultry products.
“When administered properly at the federally recommended use levels, these antimicrobials are safe for poultry products, for consumers and for those working in the plant. These levels are frequently tested by both USDA and plant personnel to ensure they are at safe levels for the product and for workers in the plant,” the NCC said.
NCC reiterated steps and precautions to take when using antimicrobial chemicals and said it takes exception to the Post’s characterization of its statement on their use.
“Increasing line speeds does not equate to more chickens being produced. More than likely it means less production time, not more chickens produced, and not more antimicrobial use,” NCC said.
The National Turkey Federation also issued a statement in response to the Post article.
"The turkey industry has invested millions of dollars to implement the Hazard Analysis and Critical Control Points (HACCP) – the most modern meat inspection system in the world. NTF supports USDA’s proposed rule because it will protect employee safety and create jobs. After 13 years under the HACCP-based Inspection Models Project (HIMP), the data indicates no increase in worker injuries expected under the new system. In addition, turkey HIMP plants have reported worker injury rates well below the already low industry average. While improving food safety is the primary concern, the proposed rule fosters the hiring of additional in-plant personnel in many regions," the NTF said in a statement emailed to Meatingplace.
For more stories, go to http://www.meatingplace.com/.
To read the Washington Post article, click here.
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