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by engineer_22 647 days ago
From this, and linked articles on New York Times, the suggestion is laxed food safety standards are endemic across the entire processed food industry.
4 comments

It requires engagement from the employees...a culture. On this, everyone is failing. Our leaders have contorted and conflicting allegiances. Their minds are filled with numbers swelling and cash multiplying. The focus is not on delivering value for all stakeholders.
And how many of the employees feel comfortable blowing the whistle? A chunk of them are bound to be undocumented/illegally in the US, and it seems like those folks are being taken advantage of already because they have so much to lose. Blowing the whistle on some weird looking green slime or leaks or whatever can mean getting deported. Not saying the worker is a bad person for looking the other way, but I am saying that we are doing this to ourselves and these are some really obvious consequences of awful policy.
From 2009: https://www.nytimes.com/2009/10/04/health/04meat.html

Slaughterhouses not testing their products for E coli, because it's too expensive. Slaughterhouses blacklisting customers who do their own testing. USDA has no effective regulatory powers to change that.

Single-page archive: <https://archive.is/OKqta>
If I remember my US History USDA was a direct response to The Jungle. Society at the time was appalled, and demanded govt action.

Similar to the response to Silent Spring and the standing up of EPA.

I’ll admit, if arguments about nitrates being carcinogenic aren’t a convincing reason to avoid processed meat, this might just be one.