NATION- At least 59,000 meatpacking workers became ill with COVID-19 and 269 workers died when the virus tore through the industry last year, which is significantly more than previously thought, according to a new U.S. House report released earlier this week.
With workers standing shoulder-to-shoulder along production lines, the meatpacking industry was one of the early epicenters of the coronavirus pandemic. The U.S. House Select Subcommittee on the Coronavirus Crisis, which used internal documents from five of the biggest meatpacking companies for its report, said companies could have done more to protect their workers.
The new estimate of infections in the industry is nearly three times higher than the 22,400 that the United Food and Commercial Workers Union has said were infected. And the true number of infections could be even higher because the company documents generally don't account for coronavirus cases confirmed by outside testing or self-reported by employees.
At the height of the outbreaks last spring, U.S. meatpacking production fell to about 60% of normal levels as several major plants were forced to temporarily close for deep cleaning and safety upgrades or operated at slower speeds because of worker shortages. The report said companies were slow to take protective steps such as checking employee temperatures, distributing protective equipment such as masks, and installing barriers between workstations.
“Instead of addressing the clear indications that workers were contracting the coronavirus at alarming rates due to conditions in meatpacking facilities, meatpacking companies prioritized profits and production over worker safety, continuing to employ practices that led to crowded facilities in which the virus spread easily,” the report said.
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