Do Clinics in Meat and Poultry Plants Endanger Workers

Bibliographic Data

ID15746381
AuthorsDebbie Berkowitz (Georgetown University, corresponding author), Anna D Goff (Case Western Reserve University), Kathleen Fagan (Case Western Reserve University), Monica L Gerrek (Case Western Reserve University)
Year2023
Volume25
Issue4
PagesE278-286
Publication date2023-04-01
Open AccessYes
TypeARTICLE
VenueThe AMA Journal of Ethic (JOURNAL)
Journal identifiersISSN: 2376-6980 • E-ISSN: 2376-6980
PublisherAmerican Medical Association (PUBLISHER • US)
DOI10.1001/amajethics.2023.278
PMID37014723
OpenAlexW4362521240
LanguageEN
Citations received2
References cited2

Most meatpacking workers are Black, Latinx, and immigrant workers earning low wages and at high risk for occupational injury. Most meat and poultry plants have on-site workplace clinics (OWCs) where workers are required to obtain care for work-related injuries or illnesses before seeking outside clinical assessment or intervention. Although OWCs can help plant managers identify and mitigate hazards, government and other investigations reveal that OWCs in meatpacking plants not only fail to advocate for safer work conditions, but also nurture conditions that exacerbate injury and illness. This article explores ethical challenges for health care professionals in OWCs, including companies' pressure to keep so-called "recordable" injuries low. This article also suggests changes to support OWCs' roles in safety and injury prevention

Business · Computer security · Economic growth · Environmental health · Government (linguistics · Health care · Immigration · Intervention (counseling · Occupational safety and health · Political science · SAFER · Work (physics · Agriculture and Farm Safety · Engineering · Medicine · Nursing · Occupational Health and Safety Research

Tools

Open DOIOpen Access