Meat Industry in the United States - Essay Example

?Meat Industry Meat is an essential component of the global food market and plays an important role in agriculture, trade and commerce in most countries. However, the potential risk of food-borne diseases is a matter of concern for public health. Poor quality of food and certification affects the activities of the food market (Jutzi 3). It is seen that the United States government regulations for the meat industry are too lenient and should become stricter. Certain meat companies within the industry are extremely corrupt and are not held responsible for unlawful and inhumane actions. Everyone has the right to know and understand where and how their meat is raised. The government needs to create more stringent laws and regulations for the methods by which meat is raised and processed.  Meat Industry in US Rapid consolidation In the United States, there has been a rapid expansion of animal production and this has strengthened the meat industry. This industry is being ruled by a number of large corporate houses. Majority of the meat in America is processed by these corporations at lower costs. The meat industry is in a process of continuous consolidation. In 2005, there were four companies that were engaged in processing of 80 percent of the nation’s beef. 60 percent of pork in the United States is processed in three among these four companies. These four companies produce more than half of the country’s chicken and are engaged in processing of broiler chicken and the same goes for turkey. 79 percent of cattle slaughtering is done in just 22 plants. The meat industry is becoming powerful because of this consolidation and the government is hardly doing anything to regulate the industry (“The Issues: Slaughterhouses and Processing”). Food safety hazards There are many processes that come in between slaughtering of animals and the final packaging of meat. These processes carry an element of high risk of contamination. The meat procured from slaughtering of animals can carry fecal matter which can contaminate the meat with high quantity of harmful bacteria like E. coli. The meat can also be contaminated by various animal diseases like salmonella and campylobacter. There is also the high probability of mad cow disease which can infect the meat. The most effective way to protect human beings from this disease is to carefully remove materials of the nervous system from the beef. Other than animal diseases, there is also the matter regarding safety of workers because in meat industry dangerous machinery and sharp knives are common elements. It is also necessary to follow stringent methods of safety in the meat packaging industry which is the final link between the meat industry and the general public who consume meat (“The Issues: Slaughterhouses and Processing”). Meat Packaging Since the early twentieth century, the activities inside meat packaging plants in the United States are done under unhygienic conditions. In 1906, the Pure Food and Drug Act and the Federal Meat Inspection Act were passed. These Acts encouraged labour organisations to improve the working conditions of the meat packers. In the last few decades the nation has seen a sharp decline in the meat processing industry. The slaughterhouses and meat packaging facilities are still almost in the same condition as they were a century ago. In the 1930s the Congress of Industrial Organizations drove the trade unions to focus on the working conditions of employees in different industries including the meat packaging industry. In the 1960s the United Packinghouse Workers of America with its progressive ideals successfully improved the pay and working conditions of the meat packers. During 1960s and early 1980s the average pay of meat packers was higher than that of the workers in the manufacturing industry. In the 1980s the meat packing industry went through a development phase. Meat distribution channels increased and this resulted in meat packing companies to be located in rural areas near the rearing of farm animals. The Iowa Beef Processors (IBP), in order to hold a strong position in the competitive market, focused on lower margins of profit and increased the speed of production by workers. These tactics resulted in consolidation of the meat industry and the workers were forced to work under more hazardous conditions. In 1988 the IBP was heavily fined for failing to solve the problems of exposing the workers to trauma disorders from repetitive actions of cutting meat. In 2000 Nebraska Meatpacking Industry Workers Bill of Rights was passed to provide rights to the meat packers so that their working conditions can be organised and safe. All the activities of the meat industry from slaughtering to processing and packaging include hazards like dirty environments with remains of animals and repetitive action of cutting meat leading to mental traumas. In 2005 Human Rights organisations criticised the meat packing industry in America for violating the basic rights of workers. Currently meat industry is the largest agricultural sector in America with a growth in the number of immigrant workers in the meat packing plants. In spite of this positive phase, there are certain doubts regarding contamination in beef products (“Meat Packing in the U.S.: Still a Jungle out There”). Controversy in the safety of Beef Processing Method In 2001 when Federal officials were striving to find a way of keeping hamburgers free from harmful bacteria E.Coli, a company called Beef Products Inc. introduced the method of killing the bacteria by injecting ammonia into beef. This company produced hamburgers that required fatty trimmings which were essentially vulnerable to E. coli contamination. A study conducted by the company proved that the bacteria can be killed by injection of ammonia. This method was so successful that in 2007 the United States Department of Agriculture (U.S.D.A.) exempted beef products from routine testing in hamburger business. Beef processed by the company is being now used by various fast food outlets including McDonalds and Burger King. Many grocery stores and Federal school lunch programs in America also use this as food component. In 2005 tests made by government prove that E. coli and salmonella pathogens are found in beef products used in school lunch programs. This has put considerable doubt on the claims made by Beef Products Inc. and the U.S.D.A. Although the school officials have banned the use of beef processed by the company, the U.S.D.A. continues to approve the beef used in hamburgers that are being sold to the general public. As a result of the tests the U.S.D.A. decided to bring the beef processed by Beef Products Inc. under scrutiny although it was exempted earlier. This case has exposed the wide chasm between the U.S.D.A. and its division that is responsible for supervising school lunch programs. This shows the feeble attempt of the government to make hamburgers safe for consumption. The officials of the department now assure that any future innovations for making meat safe from contamination in the meat industry will undergo deep scrutiny “to ensure that they are scientifically sound and protect public health.” Since injecting of ammonia affects the taste and smell of beef products, Beef Products Inc was faced with the daunting task of balancing safety with taste as ammonia increases the level of alkalinity. For this reason to satisfy the taste buds of school children, less quantity of ammonia was used to maintain a minimum level of alkalinity (Moss). Emerging markets for food safety The high demand for quality meat products in large fast food restaurants like McDonalds and Burger King require stringent measures for ensuring quality and safety. These restaurants demand a high quality level from their suppliers, and this results in creation of a market for safe meat production. The market can be successful only if these restaurants can supervise standards through thorough testing. It is also effective if suppliers who provide high quality are rewarded and the suppliers who fail the tests are punished. The restaurants hold the highest standard of quality in all aspects of the supply chain for hamburgers. Slaughter plants invest more in safety procedures if there are specifications from the buyers (Golan et al. 37). Risk of heart disease and diabetes A study conducted in 2010 revealed that consuming processed meat like bacon or sausage can increase the risk of heart disease by 42 percent and type 2 diabetes by 19 percent. However, the study has also shown that consuming unprocessed red meat like beef, pork or lamb does not increase the risk of heart disease and diabetes. This study has thrown a new light on the worldwide belief that “eating unprocessed red meat relates to risk of cardiovascular diseases and diabetes.” Although it is a common practice to exclude eating of meat in dietary guidelines, studies have proven otherwise by showing no direct relationship between “meat consumption and cardiovascular diseases and diabetes.” The results of the study have shown that levels of saturated fat and cholesterol are same for unprocessed red meat and processed meat, however sodium and nitrate preservatives are found in much higher quantities in processed meat than unprocessed red meat. From this it can also be concluded that heart diseases are caused more by salt and preservatives than by fats (Datz). American Association of Meat Processors The American Association of Meat Processors (AAMP) was created in 1939 when several meat processors consolidated to create a concentrated form of meat industry. This association ensures delivery of safe and quality meats to the general public. It is composed of 1,300 small and medium-sized businesses of meat and poultry. It is also associated with catering and in-home food services. The purpose of the organisation is to “improve the meat and related food industry.” Members of AAMP keep themselves updated with all matters concerned with health and safety through newsletters and websites. The association acts as guiding body for family meat businesses regarding the tricky methods of inspections of meat. The main hurdle faced by this association is to impose strict regulations on the meat processing plants as 95 percent of the plants in the meat industry are small (“North America’s Largest Meat Trade Association”). Government involvement in meat industry It is essential that the United States government takes a keen interest in the functioning of the meat industry with main regard to quality and certification to maintain meat hygiene. In the last decade the focus of the government has shifted its focus due to rising public demand to supervise the origin of animals to protect them from food-borne diseases. New concepts are emerging to “design and deliver meat hygiene services” (Jutzi 89). It is essential to have a sound legislative structure to make the meat hygiene programs function efficiently. The legislations include acts and regulations to safeguard the health of both human beings and animals, protect the rights of consumers and to allow fair trading of meat products. Private sectors work in coordination with the government to provide a wide range of professional services like “veterinarians, human health specialists, food technologists and agricultural scientists” (Jutzi 91). Government policies are designed to protect meat hygiene in all parts of the food chain from veterinary treatment of animals in farms to chemicals used during meat processing. Competent authorities provide qualified personnel to perform meat hygiene activities in addition to proper training programs, laboratories and equipments. Animal health is also kept under close watch to detect any disease. In the current period the role of government is being reorganized to consolidate the economic aspect of meat production with consumer health and safety (Jutzi 89-91). Conclusion In recent years, there has been a growing concern among the public regarding the food of animals that are used for meat supply. This concern is because of the heightened problems of consumer health with outbreaks of food-borne diseases caused by bacteria and toxic agents that contaminate the food. These problems can have a huge effect on the national food safety and the meat industry which is currently the largest agricultural sector in America. The government should impose stringent measures on tests and inspections on food to ensure high quality. It is also the responsibility of the government to provide trained veterinarians in animal farms. Works Cited Datz, Todd. “Eating Processed Meats, but Not Unprocessed Red Meats, May Raise Risk of Heart Disease and Diabetes.” HSPH May 17, 2010. Web. April 17, 2012. http://www.hsph.harvard.edu/news/press-releases/2010-releases/processed-meats-unprocessed-heart-disease-diabetes.html Golan, Elise et al. Food Safety in the U.S.: Evidence from the Meat Industry. USA: DIANE Publishing, n.d. Print. Jutzi, Samuel. Good Practices for the Meat Industry. Rome: Food & Agriculture Org., 2004. Print. “Meat Packing in the U.S.: Still a Jungle Out There.” PBS December 15, 2006. Web. April 17, 2012. http://www.pbs.org/now/shows/250/meat-packing.html Moss, Michael. “Safety of Beef Processing Method Is Questioned.” The New York Times December 30, 2009. Web. April 17, 2012 http://www.nytimes.com/2009/12/31/us/31meat.html?_r=2&pagewanted=all “North America’s Largest Meat Trade Association.” AAMP n.d. Web. April 17, 2012 http://aamp.com/index.php “The Issues: Slaughterhouses and Processing.” sustainabletable. September, 2009. Web. April 17, 2012 http://www.sustainabletable.org/issues/processing/ Read More