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Unformatted text preview: r problems, carpal
tunnel syndrome, and “trigger finger” (a syndrome in which a finger becomes frozen in a curled position). Indeed, the rate of these
cumulative trauma injuries in the meatpacking industry is far higher than the rate in any other American industry. It is roughly thirty-three
times higher than the national average in industry. Many slaughterhouse workers make a knife cut every two or three seconds, which adds up
to about 10,000 cuts during an eight-hour shift. If the knife has become dull, additional pressure is placed on the worker’s tendons, joints,
and nerves. A dull knife can cause pain to extend from the cutting hand all the way down the spine.
Workers often bring their knives home and spend at least forty minutes a day keeping the edges smooth, sharp, and sanded, with no pits.
One IBP worker, a small Guatemalan woman with graying hair, spoke with me in the cramped kitchen of her mobile home. As a pot of
beans cooked on the stove, she sat in a wooden chair, gently rocking, telling the story o...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08