FACTS

1. Workers in slaughter facilities may be exposed to hazardous chemicals such as ammonia, which is used in meat packing, chlorine which may be added to water for disinfecting meat and hydrogen peroxide which is sometimes used as a disinfectant. These exposures may lead to irritations of the throat, eyes, nose, and skin; burns from accidental splashes; and respiratory symptoms.
2. Many injuries go unreported in the “meat”-processing industry. In general, workers are afraid to report injuries out of fear of losing their job. In addition, many corporations pay supervisors an annual bonus for minimizing the number of worker comp claims […]

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