Why meatpacking plants have become coronavirus hot spots

[Yo_Mama_Been_Loggin]

Meatpacking plants have unexpectedly become the epicenters of coronavirus outbreaks in rural communities, putting workers and their neighbors in peril and slowing meat production across the country.

Almost 5,000 plant workers across 19 states had tested positive for the virus as of April 27, according to the Centers for Disease Control and Prevention (CDC), and based on anecdotal reports in local media, the virus has since continued to spread in the facilities. At least 20 workers have died. Some 22 plants consequently closed.

President Donald Trump nevertheless ordered the plants to stay open or reopen last month, and Bloomberg reported that infections have since risen in counties near large meatpacking facilities at more than twice the national rate. Communities in rural Texas and Nebraska have been particularly hard-hit.

The working conditions in meatpacking plants create a perfect storm for coronavirus transmission. Workers are unable to maintain the recommended 6 feet of distance on the processing floor, and they breathe heavily while hauling cuts of meat, possibly spreading virus particles in the cold air.

https://www.msn.com/en-us/money/companies/why-meatpacking-plants-have-become-coronavirus-hot-spots/ar-BB14iZ38?li=BBnb7Kz

Diaper Don needs his hamberders.

[Wellstone ruled]

1. Ad to this,

air quality,soaking wet working conditions,ambient Temps are generally mid 40's to maybe 50 degrees at all times. And that depends on what part of the Breaking line you are on. Coolers are set at 38 to 42 degrees usually. Always fans blowing at you or behind you.

Nothing really has changed from the Days of my working the break down line as a College part time job. Have not been in a plant since 2015,only difference I noticed was,the line is three times as fast,triple the the number of People working the lines,scary part was the small number of Inspectors on duty. Same old crap,just forty years later.