Scary Facts About The Meatpacking Industry! - YouTube Zero2Hero

Scary Facts About The Meatpacking Industry! In 1906, Upton Sinclair wrote The Jungle, a not-so-fictional novel about the meat packing industry and its terrible secrets. While things have improved greatly since the horror show days of the old slaughterhouses, things can still be awful for the workers and the consumers. But how bad was it and how bad are conditions today? Here are ten things you didn't know about the meatpacking industry: This top 10 brought to you by Zero2Hero!! Don't forget to subscribe here! https://goo.gl/NXuChu Click here to find out Who was the GREATEST Female Warrior in History? https://youtu.be/mXfoWMdgQsA Number 10: OSHA Fines. The Occupational Safety and Health Administration (or OSHA) was founded in 1971 and is in charge of inspecting company offices, warehouses and factories for safety and health issues. Unfortunately, their job can be tough when it comes to the meat packing industry. Laws could state that certain protocol must always be followed, but all the slaughterhouse has to do is make sure things look good when the inspector stops by once every few months. Once he's gone, it's business as usual. Records show that OSHA has not been fining companies nearly as much in recent years. Could it be that meat-packing plants have been vastly improving their health and safety? Could it be that they improve everything for inspection day? Or, could it be that they pay off OSHA to look the other way? It's hard to tell where the truth lies, but when news reports still come out about injured and harmed employees, it's a safe bet that the lack of fines does not come from higher quality working conditions. Number 9: Health Concerns. Meat packing has never been a safe profession. Sharp devices and crowded quarters are a recipe for disaster, and things have not improved much over the years. Couple this with little to no legal oversight in the past and regulators ignoring issues to this day and you have what is still one of the highest risk jobs in the country. Slaughterhouses of the past were known to have been covered with every liquid an animal has to offer. Before quality refrigeration, meat would spoil much quicker, creating a cloud of bacteria in the building for everyone to inhale. Like in the past, today's slaughterhouses put many employees at risk of injury due to fast acting machines and little physical room for error. Along with all of these conditions, employees tend to work long shifts with limited breaks, making human error a daily problem. A slip up here or there can easily lead to tainted meat hitting the market and poisoning the public. So, the next time you hear about a meat recall, it may not be due to something that happened at the farm. Number 8: Growth Hormones. Before we talk about Growth Hormones in your meat products…take a moment to subscribe to our channel for more videos from Zero2Hero! Don’t forget to like this video while you’re there, and click that little notification bell, too! It's simple math when you think about it. Pump an animal full of hormones to make them grow bigger and you'll get extra meat to sell. The only issue is what exactly is being put into the animals? What kind of affects does it have on the human body when we eat the meat? Growth hormones have been used of years to get more milk from cows, grow larger chickens and to get more product in every way possible. Regrettably, for the consumer, the science is still out on the long-term effects of these hormones when people eat the meat or drink the milk. Still, it all goes into our food without a problem. The European Union has long banned grown hormones for animals being used for meat, but the USDA is perfectly fine with it. It seems other countries may be catching onto something that the US isn’t. Number 7: Antibiotics As A Solution. Antibiotics are good. They eat bacteria and keep us healthy. That's why we have them in so many products. However, they can become bad pretty quickly when we ingest way too much of them. Thanks to the meat packing industry, we are probably doing just that. Stats show that up to 70 percent of all antibiotics created in the US are put into animals at the slaughterhouse. That's a ton of antibiotics for one single industry! Companies could just maintain cleaner conditions for the animals before they are brought to the meat packing plant, and they could maintain cleaner spaces at the plant, but instead they pack in as much "meat soap" as possible. While it may help prevent disease from developing in the processed meat, it could definitely be too much. When too many antibodies are introduced, it can weaken the immune system due to lack of any bacteria coming in at all. So, when a new bacterium shows up, it could be much worse that it would have been. Number 6: Cloned Meat. Cloning animals is nothing new. In 1997, scientists cloned "Dolly" the sheep, opening a can of worms for concerns about animal cloning for meat.

Scary Facts About The Meatpacking Industry! - YouTube
40 Likes	40 Dislikes
2,513 views views	44,941 followers
Education	Upload TimePublished on 10 Aug 2018