Shocking USDA Study Reveals Elevated Health Risks for U.S. Chicken and Pork Plant Workers

Workers in U.S. chicken and pork plants face significant health risks, especially for musculoskeletal disorders like carpal tunnel syndrome. Recent studies from the U.S. Department of Agriculture show that these workers are more vulnerable compared to others in manufacturing jobs.

Many of these employees perform repetitive tasks using sharp tools, making the job physically demanding. A large portion of the workforce is made up of immigrants and undocumented workers. In fact, more than half of all U.S. meatpacking workers are immigrants, highlighting a demographic that often faces unique challenges.

One USDA-funded study looked at over 1,000 poultry workers across 11 plants. It found that 81% of them were at higher risk for musculoskeletal disorders. Workers handling more chickens per minute were more likely to develop issues, although the study did not find a direct connection between faster line speeds and injury risk.

In pork processing, nearly half of the 574 workers assessed showed a high risk for similar disorders. The relationship between increased line speeds and injury risk varied at different facilities.

Some workers expressed concern about reporting their pain, fearing retaliation or believing that their complaints wouldn’t lead to improvements. One worker noted, “Everyone works in pain and is afraid to speak out.”

Beyond musculoskeletal injuries, other hazards also exist. Cramped and cold working conditions can exacerbate the physical toll on poultry workers, who are often required to slice and process birds at an incredibly fast pace.

As the meat industry evolves, there are ongoing efforts to enhance safety measures. Industry representatives have emphasized that it is possible to maintain worker safety standards even while increasing processing speeds.