We’ll Have the Fish, Thanks

On Earth  • May 19, 2014

Back when Gwen Clements worked at the Perdue chicken plant in Beaver Dam, Kentucky, she stood beside a conveyor belt blanketed in chicken parts for eight hours each day. Usually she packed drumsticks, but whichever part of the bird she happened to be packing on a given shift, the smell was as constant as it was noxious: a combination of raw poultry and chlorine, the latter emanating from the pathogen-killing chemical bath that the carcasses—often contaminated with fecal matter—would receive during processing. Every one-and-a-half seconds or so, Clements would grab a piece of meat with her gloved hands

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