Fast Food Nation Part 5

the worst.

SOME OF THE MOST dangerous jobs in meatpacking today are performed by the late-night cleaning crews. A large proportion of these workers are illegal immigrants. They are considered "independent contractors," employed not by the meatpacking firms but by sanitation companies. They earn hourly wages that are about one-third lower than those of regular production employees. And their work is so hard and so horrendous that words seem inadequate to describe it. The men and women who now clean the nation's slaughterhouses may arguably have the worst job in the United States. "It takes a really dedicated person," a former member of a cleaning crew told me, "or a really desperate person to get the job done." dangerous jobs in meatpacking today are performed by the late-night cleaning crews. A large proportion of these workers are illegal immigrants. They are considered "independent contractors," employed not by the meatpacking firms but by sanitation companies. They earn hourly wages that are about one-third lower than those of regular production employees. And their work is so hard and so horrendous that words seem inadequate to describe it. The men and women who now clean the nation's slaughterhouses may arguably have the worst job in the United States. "It takes a really dedicated person," a former member of a cleaning crew told me, "or a really desperate person to get the job done."

When a sanitation crew arrives at a meatpacking plant, usually around midnight, it faces a mess of monumental proportions. Three to four thousand cattle, each weighing about a thousand pounds, have been slaughtered there that day. The place has to be clean by sunrise. Some of the workers wear water-resistant clothing; most don't. Their princ.i.p.al cleaning tool is a high-pressure hose that shoots a mixture of water and chlorine heated to about 180 degrees. As the water is sprayed, the plant fills with a thick, heavy fog. Visibility drops to as little as five feet. The conveyer belts and machinery are running. Workers stand on the belts, spraying them, riding them like moving sidewalks, as high as fifteen feet off the ground. Workers climb ladders with hoses and spray the catwalks. They get under tables and conveyer belts, climbing right into the b.l.o.o.d.y muck, cleaning out grease, fat, manure, leftover sc.r.a.ps of meat.

Gla.s.ses and safety goggles fog up. The inside of the plant heats up; temperatures soon exceed 100 degrees. "It's hot, and it's foggy, and you can't see anything," a former sanitation worker said. The crew members can't see or hear each other when the machinery's running. They routinely spray each other with burning hot, chemical-laden water. They are sickened by the fumes. Jesus, a soft-spoken employee of DCS Sanitation Management, Inc., the company that IBP uses in many of its plants, told me that every night on the job he gets terrible headaches. "You feel it in your head," he said. "You feel it in your stomach, like you want to throw up." A friend of his vomits whenever they clean the rendering area. Other workers tease the young man as he retches. Jesus says the stench in rendering is so powerful that it won't wash off; no matter how much soap you use after a s.h.i.+ft, the smell comes home with you, seeps from your pores.

One night while Jesus was cleaning, a coworker forgot to turn off a machine, lost two fingers, and went into shock. An ambulance came and took him away, as everyone else continued to clean. He was back at work the following week. "If one hand is no good," the supervisor told him, "use the other." Another sanitation worker lost an arm in a machine. Now he folds towels in the locker room. The scariest job, according to Jesus, is cleaning the vents on the roof of the slaughterhouse. The vents become clogged with grease and dried blood. In the winter, when everything gets icy and the winds pick up, Jesus worries that a sudden gust will blow him off the roof into the darkness.

Although official statistics are not kept, the death rate among slaughterhouse sanitation crews is extraordinarily high. They are the ultimate in disposable workers: illegal, illiterate, impoverished, untrained. The nation's worst job can end in just about the worst way. Sometimes these workers are literally ground up and reduced to nothing.

A brief description of some cleaning-crew accidents over the past decade says more about the work and the danger than any set of statistics. At the Monfort plant in Grand Island, Nebraska, Richard Skala was beheaded by a dehiding machine. Carlos Vincente - an employee of T and G Service Company, a twenty-eight-year-old Guatemalan who'd been in the United States for only a week - was pulled into the cogs of a conveyer belt at an Excel plant in Fort Morgan, Colorado, and torn apart. Lorenzo Marin, Sr., an employee of DCS Sanitation, fell from the top of a skinning machine while cleaning it with a high-pressure hose, struck his head on the concrete floor of an IBP plant in Columbus Junction, Iowa, and died. Another employee of DCS Sanitation, Salvador Hernandez-Gonzalez, had his head crushed by a pork-loin processing machine at an IBP plant in Madison, Nebraska. The same machine had fatally crushed the head of another worker, Ben Barone, a few years earlier. At a National Beef plant in Liberal, Kansas, Homer Stull climbed into a blood-collection tank to clean it, a filthy tank thirty feet high. Stull was overcome by hydrogen sulfide fumes. Two coworkers climbed into the tank and tried to rescue him. All three men died. Eight years earlier, Henry Wolf had been overcome by hydrogen sulfide fumes while cleaning the very same tank; Gary Sanders had tried to rescue him; both men died; and the Occupational Safety and Health Administration (OSHA) later fined National Beef for its negligence. The fine was $480 for each man's death.

don't get caught.

DURING THE SAME YEARS when the working conditions at America's meatpacking plants became more dangerous - when line speeds increased and illegal immigrants replaced skilled workers - the federal government greatly reduced the enforcement of health and safety laws. OSHA had long been despised by the nation's manufacturers, who considered the agency a source of meddlesome regulations and unnecessary red tape. When Ronald Reagan was elected president in 1980, OSHA was already underfunded and understaffed: its 1,300 inspectors were responsible for the safety of more than 5 million workplaces across the country. A typical American employer could expect an OSHA inspection about once every eighty years. Nevertheless, the Reagan administration was determined to reduce OSHA's authority even further, as part of the push for deregulation. The number of OSHA inspectors was eventually cut by 20 percent, and in 1981 the agency adopted a new policy of "voluntary compliance." Instead of arriving unannounced at a factory and performing an inspection, OSHA employees were required to look at a company's injury log before setting foot inside the plant. If the records showed an injury rate at the factory lower than the national average for all manufacturers, the OSHA inspector had to turn around and leave at once - without entering the plant, examining its equipment, or talking to any of its workers. These injury logs were kept and maintained by company officials. when the working conditions at America's meatpacking plants became more dangerous - when line speeds increased and illegal immigrants replaced skilled workers - the federal government greatly reduced the enforcement of health and safety laws. OSHA had long been despised by the nation's manufacturers, who considered the agency a source of meddlesome regulations and unnecessary red tape. When Ronald Reagan was elected president in 1980, OSHA was already underfunded and understaffed: its 1,300 inspectors were responsible for the safety of more than 5 million workplaces across the country. A typical American employer could expect an OSHA inspection about once every eighty years. Nevertheless, the Reagan administration was determined to reduce OSHA's authority even further, as part of the push for deregulation. The number of OSHA inspectors was eventually cut by 20 percent, and in 1981 the agency adopted a new policy of "voluntary compliance." Instead of arriving unannounced at a factory and performing an inspection, OSHA employees were required to look at a company's injury log before setting foot inside the plant. If the records showed an injury rate at the factory lower than the national average for all manufacturers, the OSHA inspector had to turn around and leave at once - without entering the plant, examining its equipment, or talking to any of its workers. These injury logs were kept and maintained by company officials.

For most of the 1980s OSHA's relations.h.i.+p with the meatpacking industry was far from adversarial. While the number of serious injuries rose, the number of OSHA inspections fell. The death of a worker on the job was punished with a fine of just a few hundred dollars. At a gathering of meat company executives in October of 1987, OSHA's safety director, Barry White, promised to change federal safety standards that "appear amazingly stupid to you or overburdening or just not useful." According to an account of the meeting later published in the Chicago Tribune Chicago Tribune, the safety director at OSHA - the federal official most responsible for protecting the lives of meatpacking workers - acknowledged his own lack of qualification for the job. "I know very well that you know more about safety and health in the meat industry than I do," White told the executives. "And you know more about safety and health in the meat industry than any single employee at OSHA."

OSHA's voluntary compliance policy did indeed reduce the number of recorded injuries in meatpacking plants. It did not, however, reduce the number of people getting hurt. It merely encouraged companies, in the words of a subsequent congressional investigation, "to understate injuries, to falsify records, and to cover up accidents." At the IBP beef plant in Dakota City, Nebraska, for example, the company kept two sets of injury logs: one of them recording every injury and illness at the slaughterhouse, the other provided to visiting OSHA inspectors and researchers from the Bureau of Labor Statistics. During a three-month period in 1985, the first log recorded 1,800 injuries and illnesses at the plant. The OSHA log recorded only 160 - a discrepancy of more than 1,000 percent.

At congressional hearings on meatpacking in 1987, Robert L. Peterson, the chief executive of IBP, denied under oath that two sets of logs were ever kept and called IBP's safety record "the best of the best." Congressional investigators later got hold of both logs - and found that the injury rate at its Dakota City plant was as much as one-third higher than the average rate in the meatpacking industry. Congressional investigators also discovered that IBP had altered injury records at its beef plant in Emporia, Kansas. Another leading meatpacking company, John Morrell, was caught lying about injuries at its plant in Sioux Falls, South Dakota. The congressional investigation concluded that these companies had failed to report "serious injuries such as fractures, concussions, major cuts, hernias, some requiring hospitalization, surgery, even amputation."

Congressman Tom Lantos, whose subcommittee conducted the meatpacking inquiry, called IBP "one of the most irresponsible and reckless corporations in America." A Labor Department official called the company's behavior "the worst example of underreporting injuries and illnesses to workers ever encountered in OSHA's sixteen-year history." Nevertheless, Robert L. Peterson was never charged with perjury for his misleading testimony before Congress. Investigators argued that it would be difficult to prove "conclusively" that Peterson had "willfully" lied. In 1987 IBP was fined $2.6 million by OSHA for underreporting injuries and later fined an additional $3.1 million for the high rate of c.u.mulative trauma injuries at the Dakota City plant. After the company introduced a new safety program there, the fines were reduced to $975,000 - a sum that might have appeared large at the time, yet represented about one one-hundredth of a percent of IBP's annual revenues.

Three years after the OSHA fines, a worker named Kevin Wilson injured his back at an IBP slaughterhouse in Council Bluffs, Iowa. Wilson went to see Diane Arndt, a nurse at the plant, who sent him to a doctor selected by the company. Wilson's injury was not serious, the doctor said, later a.s.signing him to light duty at the plant. Wilson sought a second opinion; the new doctor said that he had a disk injury that required a period of absence from work. When Wilson stopped reporting for light duty, IBP's corporate security department began to conduct surveillance of his house. Eleven days after Wilson's new doctor told IBP that back surgery might be required, Diane Arndt called the doctor and said that IBP had obtained a videotape of Wilson engaging in strenuous physical activities at home. The doctor felt deceived, met with Wilson, accused him of being a liar, refused to provide him with any more treatment, and told him to get back to work. Convinced that no such videotape existed and that IBP had fabricated the entire story in order to deny him medical treatment, Kevin Wilson sued the company for slander.

The lawsuit eventually reached the Iowa Supreme Court. In a decision that received little media attention, the Supreme Court upheld a lower court's award of $2 million to Wilson and described some of IBP's unethical practices. The court found that seriously injured workers were required to show up at the IBP plant briefly each day so that the company could avoid reporting "lost workdays" to OSHA. Some workers were compelled to show up for work on the same day as a surgery or the day after an amputation. "IBP's management was aware of, and partic.i.p.ated in, this practice," the Iowa Supreme Court noted. IBP nurses regularly entered false information into the plant's computer system, recla.s.sifying injuries so that they didn't have to be reported to OSHA. Injured workers who proved uncooperative were a.s.signed to jobs "watching gauges in the rendering plant, where they were subjected to an atrocious smell while hog remains were boiled down into fertilizers and blood was drained into tanks." According to evidence introduced in court, Diane Arndt had a low opinion of the workers whose injuries she was supposed to be treating. The IBP nurse called them "idiots" and "jerks," telling doctors that "this guy's a crybaby" and "this guy's full of s.h.i.+t." She later admitted that Wilson's back injury was legitimate. The Iowa Supreme Court concluded that the lies she told in this medical case, as well as in others, had been partly motivated by IBP's financial incentive program, which gave staff members bonuses and prizes when the number of lost workdays was kept low. The program, in the court's opinion, was "somewhat disingenuously called 'the safety award system.'"

IBP's att.i.tude toward worker safety was hardly unique in the industry, according to Edward Murphy's testimony before Congress in 1992. Murphy had served as the safety director of the Monfort beef plant in Grand Island. After two workers were killed there in 1991, Monfort fired him. Murphy claimed that he had battled the company for years over safety issues and that Monfort had unfairly made him the scapegoat for its own illegal behavior. The company later paid him an undisclosed sum of money to settle a civil lawsuit over wrongful termination.

Murphy told Congress that during his tenure at the Grand Island plant, Monfort maintained two sets of injury logs, routinely lied to OSHA, and shredded doc.u.ments requested by OSHA. He wanted Congress to know that the safety lapses at the plant were not accidental. They stemmed directly from Monfort's corporate philosophy, which Murphy described in these terms: "The first commandment is that only production counts... The employee's duty is to follow orders. Period. As I was repeatedly told, 'Do what I tell you, even if it is illegal... Don't get caught."'

A lawsuit filed in May of 1998 suggests that little has changed since IBP was caught keeping two sets of injury logs more than a decade ago. Michael D. Ferrell, a former vice president at IBP, contends that the real blame for the high injury rate at the company lies not with the workers, supervisors, nurses, safety directors, or plant managers, but with IBP's top executives. Ferrell had ample opportunity to observe their decision-making process. Among other duties, he was in charge of the health and safety programs at IBP.

When Ferrell accepted the job in 1991, after many years as an industrial engineer at other firms, he believed that IBP's desire to improve worker safety was sincere. According to his legal complaint, Ferrell later discovered that IBP's safety records were routinely falsified and that the company cared more about production than anything else. Ferrell was fired by IBP in 1997, not long after a series of safety problems at a slaughterhouse in Palestine, Texas. The circ.u.mstances surrounding his firing are at the heart of the lawsuit. On December 4, 1996, an OSHA inspection of the Palestine plant found a number of serious violations and imposed a fine of $35,125. Less than a week later, a worker named Clarence Dupree lost an arm in a bone-crus.h.i.+ng machine. And two days after that, another worker, Willie Morris, was killed by an ammonia gas explosion. Morris's body lay on the floor for hours, just ten feet from the door, as toxic gas filled the building. n.o.body at the plant had been trained to use hazardous-materials gas masks or protective suits; the equipment sat in a locked storage room. Ferrell flew to Texas and toured the plant after the accidents. He thought the facility was in terrible shape - with a cooling system that violated OSHA standards, faulty wiring that threatened to cause a ma.s.s electrocution, and safety mechanisms that had deliberately been disabled with magnets. He wanted the slaughterhouse to be shut down immediately, and it was. Two months later, Ferrell lost his job.

In his lawsuit seeking payment for wrongful termination, Ferrell contends that he was fired for giving the order to close the Palestine plant. He claims that IBP had never before shut down a slaughterhouse purely for safety reasons and that Robert L. Peterson was enraged by the decision. IBP disputes this version of events, contending that Ferrell had never fit into IBP's corporate culture, that he delegated too much authority, and that he had not, in fact, made the decision to shut down the Palestine plant. According to IBP, the decision to shut it was made after a unanimous vote by its top executives.

IBP's Palestine slaughterhouse reopened in January of 1997. It was shut down again a year later -this time by the USDA. Federal inspectors cited the plant for "inhumane slaughter" and halted production there for one week, an extremely rare penalty imposed for the mistreatment of cattle. In 1999 IBP closed the plant. As of this writing, it sits empty, awaiting a buyer.

the value of an arm.

WHEN I FIRST VISITED Greeley in 1997, Javier Ramirez was president of the UFCW, Local 990, the union representing employees at the Monfort beef plant. The National Labor Relations Board had ruled that Monfort committed "numerous, pervasive, and outrageous" violations of labor law after reopening the Greeley beef plant in 1982, discriminating against former union members at hiring time and intimidating new workers during a union election. Former employees who'd been treated unfairly ultimately received a $10.6 million settlement. After a long and arduous organizing drive, workers at the Monfort beef plant voted to join the UFCW in 1992. Javier Ramirez is thirty-one and knows a fair amount about beef. His father is Ruben Ramirez, the Chicago union leader. Javier grew up around slaughterhouses and watched the meatpacking industry abandon his hometown for the High Plains. Instead of finding another line of work, he followed the industry to Colorado, trying to gain better wages and working conditions for the mainly Latino workforce. Greeley in 1997, Javier Ramirez was president of the UFCW, Local 990, the union representing employees at the Monfort beef plant. The National Labor Relations Board had ruled that Monfort committed "numerous, pervasive, and outrageous" violations of labor law after reopening the Greeley beef plant in 1982, discriminating against former union members at hiring time and intimidating new workers during a union election. Former employees who'd been treated unfairly ultimately received a $10.6 million settlement. After a long and arduous organizing drive, workers at the Monfort beef plant voted to join the UFCW in 1992. Javier Ramirez is thirty-one and knows a fair amount about beef. His father is Ruben Ramirez, the Chicago union leader. Javier grew up around slaughterhouses and watched the meatpacking industry abandon his hometown for the High Plains. Instead of finding another line of work, he followed the industry to Colorado, trying to gain better wages and working conditions for the mainly Latino workforce.

The UFCW has given workers in Greeley the ability to challenge unfair dismissals, file grievances against supervisors, and report safety lapses without fear of reprisal. But the union's power is limited by the plant's high turnover rate. Every year a new set of workers must be persuaded to support the UFCW. The plant's revolving door is not conducive to worker solidarity. At the moment some of the most pressing issues for the UFCW are related to the high injury rate at the slaughterhouse. It is a constant struggle not only to prevent workers from getting hurt, but also to gain them proper medical treatment and benefits once they've been hurt.

Colorado was one of the first states to pa.s.s a workers' compensation law. The idea behind the legislation, enacted in 1919, was to provide speedy medical care and a steady income to workers injured on the job. Workers' comp was meant to function much like no-fault insurance. In return for surrendering the right to sue employers for injuries, workers were supposed to receive immediate benefits. Similar workers' comp plans were adopted throughout the United States. In 1991, Colorado started another trend, becoming one of the first states to impose harsh restrictions on workers' comp payments. In addition to reducing the benefits afforded to injured employees, Colorado's new law granted employers the right to choose the physician who'd determine the severity of any work-related ailment. Enormous power over workers' comp claims was handed to company doctors.

Many other states subsequently followed Colorado's lead and cut back their workers' comp benefits. The Colorado bill, promoted as "workers' comp reform," was first introduced in the legislature by Tom Norton, the president of the Colorado State Senate and a conservative Republican. Norton represented Greeley, where his wife, Kay, was the vice president of legal and governmental affairs at ConAgra Red Meat.

In most businesses, a high injury rate would prompt insurance companies to demand changes in the workplace. But ConAgra, IBP, and the other large meatpacking firms are self-insured. They are under no pressure from independent underwriters and have a strong incentive to keep workers' comp payments to a bare minimum. Every penny spent on workers' comp is one less penny of corporate revenue.

Javier Ramirez began to educate Monfort workers about their legal right to get workers' comp benefits after an injury at the plant. Many workers don't realize that such insurance even exists. The workers' comp claim forms look intimidating, especially to people who don't speak any English and can't read any language: Filing a claim, challenging a powerful meatpacking company, and placing faith in the American legal system requires a good deal of courage, especially for a recent immigrant.

When a workers' comp claim involves an injury that is nearly impossible to refute (such as an on-the-job amputation), the meatpacking companies generally agree to pay. But when injuries are less visible (such as those stemming from c.u.mulative trauma) the meatpackers often prolong the whole workers' comp process through litigation, insisting upon hearings and filing seemingly endless appeals. Some of the most painful and debilitating injuries are the hardest to prove.

Today it can take years for an injured worker to receive workers' comp benefits. During that time, he or she must pay medical bills and find a source of income. Many rely on public a.s.sistance. The ability of meatpacking firms to delay payment discourages many injured workers from ever filing workers' comp claims. It leads others to accept a reduced sum of money as part of a negotiated settlement in order to cover medical bills. The system now leaves countless unskilled and uneducated manual workers poorly compensated for injuries that will forever hamper their ability to earn a living. The few who win in court and receive full benefits are hardly set for life. Under Colorado's new law, the payment for losing an arm is $36,000. An amputated finger gets you anywhere from $2,200 to $4,500, depending on which one is lost. And "serious permanent disfigurement about the head, face, or parts of the body normally exposed to public view" ent.i.tles you to a maximum of $2,000.

As workers' comp benefits have become more difficult to obtain, the threat to workplace safety has grown more serious. During the first two years of the Clinton administration, OSHA seemed like a revitalized agency. It began to draw up the first ergonomics standards for the nation's manufacturers, aiming to reduce c.u.mulative trauma disorders. The election of 1994, however, marked a turning point. The Republican majority in Congress that rose to power that year not only impeded the adoption of ergonomics standards but also raised questions about the future of OSHA. Working closely with the U.S. Chamber of Commerce and the National a.s.sociation of Manufacturers, House Republicans have worked hard to limit OSHA's authority. Congressman Ca.s.s Ballenger, a Republican from North Carolina, introduced legislation that would require OSHA to spend at least half of its budget on "consultation" with businesses, instead of enforcement. This new budget requirement would further reduce the number of OSHA inspections, which by the late 1990s had already reached an all-time low. Ballenger has long opposed OSHA inspections, despite the fact that near his own district a fire at a poultry plant killed twenty-five workers in 1991. The plant had never been inspected by OSHA, its emergency exits had been chained shut, and the bodies of workers were found in piles near the locked doors. Congressman Joel Hefley, a Colorado Republican whose district includes Colorado Springs, has introduced a bill that makes Ballenger's seem moderate. Hefley's "OSHA Reform Act" would essentially repeal the Occupational Safety and Health Act of 1970. It would forbid OSHA from conducting any workplace inspections or imposing any fines.

kenny.

DURING MY TRIPS TO meatpacking towns in the High Plains I met dozens of workers who'd been injured. Each of their stories was different, yet somehow familiar, linked by common elements - the same struggle to receive proper medical care, the same fear of speaking out, the same underlying corporate indifference. We are human beings, more than one person told me, but they treat us like animals. The workers I met wanted their stories to be told. They wanted people to know about what is happening right now. A young woman who'd injured her back and her right hand at the Greeley plant said to me, "I want to get on top of a rooftop and scream my lungs out so that somebody will hear." The voices and faces of these workers are indelibly with me, as is the sight of their hands, the light brown skin crisscrossed with white scars. Although I cannot tell all of their stories, a few need to be mentioned. Like all lives, they can be used as examples or serve as representative types. But ultimately they are unique, individual, impossible to define or replace - the opposite of how this sys-tem has treated them. meatpacking towns in the High Plains I met dozens of workers who'd been injured. Each of their stories was different, yet somehow familiar, linked by common elements - the same struggle to receive proper medical care, the same fear of speaking out, the same underlying corporate indifference. We are human beings, more than one person told me, but they treat us like animals. The workers I met wanted their stories to be told. They wanted people to know about what is happening right now. A young woman who'd injured her back and her right hand at the Greeley plant said to me, "I want to get on top of a rooftop and scream my lungs out so that somebody will hear." The voices and faces of these workers are indelibly with me, as is the sight of their hands, the light brown skin crisscrossed with white scars. Although I cannot tell all of their stories, a few need to be mentioned. Like all lives, they can be used as examples or serve as representative types. But ultimately they are unique, individual, impossible to define or replace - the opposite of how this sys-tem has treated them.

Raoul was born in Zapoteca, Mexico, and did construction work in Anaheim before moving to Colorado. He speaks no English. After hearing a Monfort ad on a Spanish-language radio station, he applied for a job at the Greeley plant. One day Raoul reached into a processing machine to remove a piece of meat. The machine accidentally went on. Raoul's arm got stuck, and it took workers twenty minutes to get it out. The machine had to be taken apart. An ambulance brought Raoul to the hospital, where a deep gash in his shoulder was sewn shut. A tendon had been severed. After getting st.i.tches and a strong prescription painkiller, he was driven back to the slaughterhouse and put back on the production line. Bandaged, groggy, and in pain, one arm tied in a sling, Raoul spent the rest of the day wiping blood off cardboard boxes with his good hand.

Renaldo was another Monfort worker who spoke no English, an older man with graying hair. He developed carpal tunnel syndrome while cutting meat. The injury got so bad that sharp pain shot from his hand all the way up to his shoulder. At night it hurt so much he could not fall asleep in bed. Instead he would fall asleep sitting in a chair beside the bed where his wife lay. For three years he slept in that chair every night.

Kenny Dobbins was a Monfort employee for almost sixteen years. He was born in Keokuk, Iowa, had a tough childhood and an abusive stepfather, left home at the age of thirteen, went in and out of various schools, never learned to read, did various odd jobs, and wound up at the Monfort slaughterhouse in Grand Island, Nebraska. He started working there in 1979, right after the company bought it from Swift. He was twenty-four. He worked in the s.h.i.+pping department at first, hauling boxes that weighed as much as 120 pounds. Kenny could handle it, though. He was a big man, muscular and six-foot-five, and nothing in his life had ever been easy.

One day Kenny heard someone yell, "Watch out!" then turned around and saw a ninety-pound box falling from an upper level of the s.h.i.+pping department. Kenny caught the box with one arm, but the momentum threw him against a conveyer belt, and the metal rim of the belt pierced his lower back. The company doctor bandaged Kenny's back and said the pain was just a pulled muscle. Kenny never filed for workers' comp, stayed home for a few days, then returned to work. He had a wife and three children to support. For the next few months, he was in terrible pain. "It hurt so f.u.c.king bad you wouldn't believe it," he told me. He saw another doctor, got a second opinion. The new doctor said Kenny had a pair of severely herniated disks. Kenny had back surgery, spent a month in the hospital, got sent to a pain clinic when the operation didn't work. His marriage broke up amid the stress and financial difficulty. Fourteen months after the injury, Kenny returned to the slaughterhouse. "GIVE UP AFTER BACK SURGERY? NOT KEN DOBBINS NOT KEN DOBBINS!!" a Monfort newsletter proclaimed. "Ken has learned how to handle the rigors of working in a packing plant and is trying to help others do the same. Thanks, Ken, and keep up the good work."

Kenny felt a strong loyalty to Monfort. He could not read, possessed few skills other than his strength, and the company had still given him a job. When Monfort decided to reopen its Greeley plant with a nonunion workforce, Kenny volunteered to go there and help. He did not think highly of labor unions. His supervisors told him that unions had been responsible for shutting down meatpacking plants all over the country. When the UFCW tried to organize the Greeley slaughterhouse, Kenny became an active and outspoken member of an anti-union group.

At the Grand Island facility, Kenny had been restricted to light duty after his injury. But his supervisor in Greeley said that old restrictions didn't apply in this new job. Soon Kenny was doing tough, physical labor once again, wielding a knife and grabbing forty- to fifty-pound pieces of beef off a table. When the pain became unbearable, he was transferred to ground beef, then to rendering. According to a former manager at the Greeley plant, Monfort was trying to get rid of Kenny, trying to make his work so unpleasant that he'd quit. Kenny didn't realize it. "He still believes in his heart that people are honest and good," the former manager said about Kenny. "And he's wrong."

As part of the job in rendering, Kenny sometimes had to climb into gigantic blood tanks and gut bins, reach to the bottom of them with his long arms, and unclog the drains. One day he was unexpectedly called to work over the weekend. There had been a problem with Salmonella Salmonella contamination. The plant needed to be disinfected, and some of the maintenance workers had refused to do it. In his street clothes, Kenny began cleaning the place, climbing into tanks and spraying a liquid chlorine mix. Chlorine is a hazardous chemical that can be inhaled or absorbed through the skin, causing a litany of health problems. Workers who spray it need to wear protective gloves, safety goggles, a self-contained respirator, and full coveralls. Kenny's supervisor gave him a paper dust mask to wear, but it quickly dissolved. After eight hours of working with the chlorine in unventilated areas, Kenny went home and fell ill. He was rushed to the hospital and placed in an oxygen tent. His lungs had been burned by the chemicals. His body was covered in blisters. Kenny spent a month in the hospital. contamination. The plant needed to be disinfected, and some of the maintenance workers had refused to do it. In his street clothes, Kenny began cleaning the place, climbing into tanks and spraying a liquid chlorine mix. Chlorine is a hazardous chemical that can be inhaled or absorbed through the skin, causing a litany of health problems. Workers who spray it need to wear protective gloves, safety goggles, a self-contained respirator, and full coveralls. Kenny's supervisor gave him a paper dust mask to wear, but it quickly dissolved. After eight hours of working with the chlorine in unventilated areas, Kenny went home and fell ill. He was rushed to the hospital and placed in an oxygen tent. His lungs had been burned by the chemicals. His body was covered in blisters. Kenny spent a month in the hospital.

Kenny eventually recovered from the overexposure to chlorine, but it left his chest feeling raw, made him susceptible to colds and sensitive to chemical aromas. He went back to work at the Greeley plant. He had remarried, didn't know what other kind of work to do, still felt loyal to the company. He was a.s.signed to an early morning s.h.i.+ft. He had to drive an old truck from one part of the slaughterhouse complex to another. The truck was filled with leftover sc.r.a.ps of meat. The headlights and the wipers didn't work. The winds.h.i.+eld was filthy and cracked. One cold, dark morning in the middle of winter, Kenny became disoriented while driving. He stopped the truck, opened the door, got out to see where he was - and was struck by a train. It knocked his gla.s.ses off, threw him up in the air, and knocked both of his work boots off. The train was moving slowly, or he would've been killed. Kenny somehow made it back to the plant, barefoot and bleeding from deep gashes in his back and his face. He spent two weeks at the hospital, then went back to work.

One day, Kenny was in rendering and saw a worker about to stick his head into a pre-breaker machine, a device that uses hundreds of small hammers to pulverize gristle and bone into a fine powder. The worker had just turned the machine off, but Kenny knew the hammers inside were still spinning. It takes fifteen minutes for the machine to shut down completely. Kenny yelled, "Stop!" but the worker didn't hear him. And so Kenny ran across the room, grabbed the man by the seat of his pants, and pulled him away from the machine an instant before it would have pulverized him. To honor this act of bravery, Monfort gave Kenny an award for "Outstanding Achievement in CONCERN FOR FELLOW WORKERS CONCERN FOR FELLOW WORKERS." The award was a paper certificate, signed by his supervisor and the plant safety manager.

Kenny later broke his leg stepping into a hole in the slaughterhouse's concrete floor. On another occasion he shattered an ankle, an injury that required surgery and the insertion of five steel pins. Now Kenny had to wear a metal brace on one leg in order to walk, an elaborate, spring-loaded brace that cost $2,000. Standing for long periods caused him great pain. He was given a job recycling old knives at the plant. Despite his many injuries, the job required him to climb up and down three flights of narrow stairs carrying garbage bags filled with knives. In December of 1995 Kenny felt a sharp pain in his chest while lifting some boxes. He thought it was a heart attack. His union steward took him to see the nurse, who said it was just a pulled muscle and sent Kenny home. He was indeed having a ma.s.sive heart attack. A friend rushed Kenny to a nearby hospital. A stent was inserted in his heart, and the doctors told Kenny that he was lucky to be alive.

While Kenny Dobbins was recuperating, Monfort fired him. Despite the fact that Kenny had been with the company for almost sixteen years, despite the fact that he was first in seniority at the Greeley plant, that he'd cleaned blood tanks with his bare hands, fought the union, done whatever the company had asked him to do, suffered injuries that would've killed weaker men, n.o.body from Monfort called him with the news. n.o.body even bothered to write him. Kenny learned that he'd been fired when his payments to the company health insurance plan kept being returned by the post office. He called Monfort repeatedly to find out what was going on, and a sympathetic clerk in the claims office finally told Kenny that the checks were being returned because he was no longer a Monfort employee. When I asked company spokesmen to comment on the accuracy of Kenny's story, they would neither confirm nor deny any of the details.

Today Kenny is in poor health. His heart is permanently damaged. His immune system seems shot. His back hurts, his ankle hurts, and every so often he coughs up blood. He is unable to work at any job. His wife, Clara - who's half-Latina and half-Cheyenne, and looks like a younger sister of Cher's - was working as a nursing home attendant when Kenny had the heart attack. Amid the stress of his illness, she developed a serious kidney ailment. She is unemployed and recovering from a kidney transplant.

As I sat in the living room of their Greeley home, its walls decorated with paintings of wolves, Denver Broncos memorabilia, and an American flag, Kenny and Clara told me about their financial condition. After almost sixteen years on the job, Kenny did not get any pension from Monfort. The company challenged his workers' comp claim and finally agreed - three years after the initial filing - to pay him a settlement of $35,000. Fifteen percent of that money went to Kenny's lawyer, and the rest is long gone. Some months Kenny has to hock things to get money for Clara's medicine. They have two teenage children and live on Social Security payments. Kenny's health insurance, which costs more than $600 a month, is about to run out. His anger at Monfort, his feelings of betrayal, are of truly biblical proportions.

"They used me to the point where I had no body parts left to give," Kenny said, struggling to maintain his composure. "Then they just tossed me into the trash can." Once strong and powerfully built, he now walks with difficulty, tires easily, and feels useless, as though his life were over. He is forty-six years old.

9/what's in the meat

ON JULY 11, 1997, Lee Harding ordered soft chicken tacos at a Mexican restaurant in Pueblo, Colorado. Harding was twenty-two years old, a manager at Safeway. His wife Stacey was a manager at Wendy's. They were out to dinner on a Friday night. When the chicken tacos arrived, Harding thought there was something wrong with them. The meat seemed to have gone bad. The tacos tasted slimy and gross. An hour or so after leaving the restaurant, Harding began to experience severe abdominal cramps. It felt like something was eating away at his stomach. He was fit and healthy, stood six-foot-one, weighed two hundred pounds. He'd never felt pain this intense. The cramps got worse, and Harding lay in bed through the night, tightly curled into a ball. He developed bad diarrhea, then b.l.o.o.d.y diarrhea. He felt like he was dying, but was afraid to go to the hospital. If I'm going to die, he thought, I want to die at home. 11, 1997, Lee Harding ordered soft chicken tacos at a Mexican restaurant in Pueblo, Colorado. Harding was twenty-two years old, a manager at Safeway. His wife Stacey was a manager at Wendy's. They were out to dinner on a Friday night. When the chicken tacos arrived, Harding thought there was something wrong with them. The meat seemed to have gone bad. The tacos tasted slimy and gross. An hour or so after leaving the restaurant, Harding began to experience severe abdominal cramps. It felt like something was eating away at his stomach. He was fit and healthy, stood six-foot-one, weighed two hundred pounds. He'd never felt pain this intense. The cramps got worse, and Harding lay in bed through the night, tightly curled into a ball. He developed bad diarrhea, then b.l.o.o.d.y diarrhea. He felt like he was dying, but was afraid to go to the hospital. If I'm going to die, he thought, I want to die at home.

The severe pain and diarrhea lasted through the weekend. On Monday evening Harding decided to seek medical attention; the cramps were getting better, but he was still pa.s.sing a good deal of blood. He waited three hours in the emergency room at St. Mary-Corwin Hospital in Pueblo, gave a stool sample, and then finally saw a doctor. It's probably just a "summer flu," the doctor said. Harding was sent home with a prescription for an antibiotic. Tuesday afternoon, he heard a knock at his front door. When Harding opened it, n.o.body was there. But he found a note on the door from the Pueblo CityCounty Health Department. It said that his stool sample had tested positive for Escherichia coli Escherichia coli 0157:H7, a virulent and potentially lethal foodborne pathogen. 0157:H7, a virulent and potentially lethal foodborne pathogen.

The next morning Harding called Sandra Gallegos, a nurse with the Pueblo Health Department. She asked him to try and remember what foods he'd eaten during the previous five days. Harding mentioned the dinner at the Mexican restaurant and the foul taste of the chicken tacos. He was sure that was where he had gotten food poisoning. Gallegos disagreed. E. coli E. coli 0157:H7 was rarely found in chicken. She asked if Harding had consumed any ground beef lately. Harding recalled having eaten a hamburger a couple of days before visiting the Mexican restaurant. But he doubted that the hamburger could have made him ill. Both his wife and his wife's sister had eaten the same burgers, during a backyard barbecue, and neither had become sick. He and his wife had also eaten burgers from the same box the week before the barbecue without getting sick. They were frozen hamburgers he'd bought at Safeway. He remembered because it was the first time he'd ever bought frozen hamburgers. Gallegos asked if there were any left. Harding said there just might be, checked the freezer, and found the package. It was a red, white, and blue box that said "Hudson Beef Patties." 0157:H7 was rarely found in chicken. She asked if Harding had consumed any ground beef lately. Harding recalled having eaten a hamburger a couple of days before visiting the Mexican restaurant. But he doubted that the hamburger could have made him ill. Both his wife and his wife's sister had eaten the same burgers, during a backyard barbecue, and neither had become sick. He and his wife had also eaten burgers from the same box the week before the barbecue without getting sick. They were frozen hamburgers he'd bought at Safeway. He remembered because it was the first time he'd ever bought frozen hamburgers. Gallegos asked if there were any left. Harding said there just might be, checked the freezer, and found the package. It was a red, white, and blue box that said "Hudson Beef Patties."

A Pueblo health official went to Harding's house, took the remaining hamburgers, and sent one to a USDA laboratory for a.n.a.lysis. State health officials had noticed a spike in the number of people suffering from E. coli E. coli 0157:H7 infections. At the time Colorado was one of only six states with the capability to perform DNA tests on samples of 0157:H7 infections. At the time Colorado was one of only six states with the capability to perform DNA tests on samples of E. coli E. coli 0157:H7. The DNA tests showed that at least ten people had been sickened by the same strain of the bug. Investigators were searching for a common link between scattered cases reported in Pueblo, Brighton, Loveland, Grand Junction, and Colorado Springs. On July 28, the USDA lab notified Gallegos that Lee Harding's hamburger was contaminated with the same strain of 0157:H7. The DNA tests showed that at least ten people had been sickened by the same strain of the bug. Investigators were searching for a common link between scattered cases reported in Pueblo, Brighton, Loveland, Grand Junction, and Colorado Springs. On July 28, the USDA lab notified Gallegos that Lee Harding's hamburger was contaminated with the same strain of E. coli E. coli 0157:H7. Here was the common link. 0157:H7. Here was the common link.

The lot number on Harding's package said that the frozen patties had been manufactured on June 5 at the Hudson Foods plant in Columbus, Nebraska. The plant seemed an unlikely source for an outbreak of food poisoning. Only two years old, it had been built primarily to supply hamburgers for the Burger King chain. It used state-ofthe-art equipment and appeared to be spotlessly clean. But something had gone wrong. A modern factory designed for the ma.s.s production of food had instead become a vector for the spread of a deadly disease. The package of hamburger patties in Lee Harding's freezer and astute investigative work by Colorado health officials soon led to the largest recall of food in the nation's history. Roughly 35 million pounds of ground beef produced at the Columbus plant were voluntarily recalled by Hudson Foods in August of 1997. Although public health officials did a fine job of tracing the outbreak to its source, the recall proved less successful. By the time it was announced, about 25 million pounds of the ground beef had already been eaten.

an ideal system for new pathogens.

EVERY DAY IN THE United States, roughly 200,000 people are sickened by a foodborne disease, 900 are hospitalized, and fourteen die. According to the Centers for Disease Control and Prevention (CDC), more than a quarter of the American population suffers a bout of food poisoning each year. Most of these cases are never reported to authorities or properly diagnosed. The widespread outbreaks that are detected and identified represent a small fraction of the number that actually occurs. And there is strong evidence not only that the incidence of food-related illness has risen in the past few decades, but also that the lasting health consequences of such illnesses are far more serious than was previously believed. The acute phase of a food poisoning - the initial few days of diarrhea and gastrointestinal upset - in many cases may simply be the most obvious manifestation of an infectious disease. Recent studies have found that many foodborne pathogens can precipitate long-term ailments, such as heart disease, inflammatory bowel disease, neurological problems, autoimmune disorders, and kidney damage. United States, roughly 200,000 people are sickened by a foodborne disease, 900 are hospitalized, and fourteen die. According to the Centers for Disease Control and Prevention (CDC), more than a quarter of the American population suffers a bout of food poisoning each year. Most of these cases are never reported to authorities or properly diagnosed. The widespread outbreaks that are detected and identified represent a small fraction of the number that actually occurs. And there is strong evidence not only that the incidence of food-related illness has risen in the past few decades, but also that the lasting health consequences of such illnesses are far more serious than was previously believed. The acute phase of a food poisoning - the initial few days of diarrhea and gastrointestinal upset - in many cases may simply be the most obvious manifestation of an infectious disease. Recent studies have found that many foodborne pathogens can precipitate long-term ailments, such as heart disease, inflammatory bowel disease, neurological problems, autoimmune disorders, and kidney damage.

Although the rise in foodborne illnesses has been caused by many complex factors, much of the increase can be attributed to recent changes in how American food is produced. Robert V. Tauxe, head of the Foodborne and Diarrheal Diseases Branch at the CDC, believes that entirely new kinds of outbreaks are now occurring. A generation ago, the typical outbreak of food poisoning involved a church supper, a family picnic, a wedding reception. Improper food handling or storage would cause a small group of people in one local area to get sick. Such traditional outbreaks still take place. But the nation's industrialized and centralized system of food processing has created a whole new sort of outbreak, one that can potentially sicken millions of people. Today a cl.u.s.ter of illnesses in one small town may stem from bad potato salad at a school barbecue - or it may be the first sign of an outbreak that extends statewide, nationwide, or even overseas.

Much like the human immunodeficiency virus (HIV) responsible for causing AIDS, the E. coli E. coli 0157:H7 bacterium is a newly emerged pathogen whose spread has been facilitated by recent social and technological changes. 0157:H7 bacterium is a newly emerged pathogen whose spread has been facilitated by recent social and technological changes. E. coli E. coli 0157:H7 was first isolated in 1982; HIV was discovered the following year. People who are infected with HIV can appear healthy for years, while cattle infected with 0157:H7 was first isolated in 1982; HIV was discovered the following year. People who are infected with HIV can appear healthy for years, while cattle infected with E. coli E. coli 0157:H7 show few signs of illness. Although cases of AIDS date back at least to the late 1950s, the disease did not reach epidemic proportions in the United States until increased air travel and s.e.xual promiscuity helped transmit the virus far and wide. 0157:H7 show few signs of illness. Although cases of AIDS date back at least to the late 1950s, the disease did not reach epidemic proportions in the United States until increased air travel and s.e.xual promiscuity helped transmit the virus far and wide. E. coli E. coli 0157:H7 was most likely responsible for some human illnesses thirty or forty years ago. But the rise of huge feedlots, slaughterhouses, and hamburger grinders seems to have provided the means for this pathogen to become widely dispersed in the nation's food supply. American meat production has never before been so centralized: thirteen large packinghouses now slaughter most of the beef consumed in the United States. The meatpacking system that arose to supply the nation's fast food chains - an industry molded to serve their needs, to provide ma.s.sive amounts of uniform ground beef so that all of McDonald's hamburgers would taste the same - has proved to be an extremely efficient system for spreading disease. 0157:H7 was most likely responsible for some human illnesses thirty or forty years ago. But the rise of huge feedlots, slaughterhouses, and hamburger grinders seems to have provided the means for this pathogen to become widely dispersed in the nation's food supply. American meat production has never before been so centralized: thirteen large packinghouses now slaughter most of the beef consumed in the United States. The meatpacking system that arose to supply the nation's fast food chains - an industry molded to serve their needs, to provide ma.s.sive amounts of uniform ground beef so that all of McDonald's hamburgers would taste the same - has proved to be an extremely efficient system for spreading disease.

Although E. coli E. coli 0157:H7 has received a good deal of public attention, over the past two decades scientists have discovered more than a dozen other new foodborne pathogens, including 0157:H7 has received a good deal of public attention, over the past two decades scientists have discovered more than a dozen other new foodborne pathogens, including Campylobacter jejuni, Cryptosporidium parvum, Cyclospora cayetanensis, Listeria monocytogenes Campylobacter jejuni, Cryptosporidium parvum, Cyclospora cayetanensis, Listeria monocytogenes, and Norwalk-like viruses. The CDC estimates that more than three-quarters of the food-related illnesses and deaths in the United States are caused by infectious agents that have not yet been identified. While medical researchers have gained important insights into the links between modern food processing and the spread of dangerous diseases, the nation's leading agribusiness firms have resolutely opposed any further regulation of their food safety practices. For years the large meatpacking companies have managed to avoid the sort of liability routinely imposed on the manufacturers of most consumer products. Today the U.S. government can demand the nationwide recall of defective softball bats, sneakers, stuffed animals, and foam-rubber toy cows. But it cannot order a meatpacking company to remove contaminated, potentially lethal ground beef from fast food kitchens and supermarket shelves. The unusual power of the large meatpacking firms has been sustained by their close ties and sizable donations to Republican members of Congress. It has also been made possible by a widespread lack of awareness about how many Americans suffer from food poisoning every year and how these illnesses actually spread.

The newly recognized foodborne pathogens tend to be carried and shed by apparently healthy animals. Food tainted by these organisms has most likely come in contact with an infected animal's stomach contents or manure, during slaughter or subsequent processing. A nationwide study published by the USDA in 1996 found that 7.5 percent of the ground beef samples taken at processing plants were contaminated with Salmonella Salmonella, 11.7 percent were contaminated with Listeria monocytogenes Listeria monocytogenes, 30 percent were contaminated with Staphylococcus aureus, and 53.3 percent were contaminated with Clostridium perfringens Clostridium perfringens. All of these pathogens can make people sick; food poisoning caused by Listeria Listeria generally requires hospitalization and proves fatal in about one out of every five cases. In the USDA study 78.6 per-cent of the ground beef contained microbes that are spread primarily by fecal material. The medical literature on the causes of food poisoning is full of euphemisms and dry scientific terms: coliform levels, aerobic plate counts, sorbitol, MacConkey agar, and so on. Behind them lies a simple explanation for why eating a hamburger can now make you seriously ill: There is s.h.i.+t in the meat. generally requires hospitalization and proves fatal in about one out of every five cases. In the USDA study 78.6 per-cent of the ground beef contained microbes that are spread primarily by fecal material. The medical literature on the causes of food poisoning is full of euphemisms and dry scientific terms: coliform levels, aerobic plate counts, sorbitol, MacConkey agar, and so on. Behind them lies a simple explanation for why eating a hamburger can now make you seriously ill: There is s.h.i.+t in the meat.

the national dish.

IN THE EARLY YEARS of the twentieth century, hamburgers had a bad reputation. According to the historian David Gerard Hogan, the hamburger was considered "a food for the poor," tainted and unsafe to eat. Restaurants rarely served hamburgers; they were sold at lunch carts parked near factories, at circuses, carnivals, and state fairs. Ground beef, it was widely believed, was made from old, putrid meat heavily laced with chemical preservatives. "The hamburger habit is just about as safe," one food critic warned, "as getting your meat out of a garbage can." White Castle, the nation's first hamburger chain, worked hard in the 1920s to dispel the hamburger's tawdry image. As Hogan notes in his history of the chain, of the twentieth century, hamburgers had a bad reputation. According to the historian David Gerard Hogan, the hamburger was considered "a food for the poor," tainted and unsafe to eat. Restaurants rarely served hamburgers; they were sold at lunch carts parked near factories, at circuses, carnivals, and state fairs. Ground beef, it was widely believed, was made from old, putrid meat heavily laced with chemical preservatives. "The hamburger habit is just about as safe," one food critic warned, "as getting your meat out of a garbage can." White Castle, the nation's first hamburger chain, worked hard in the 1920s to dispel the hamburger's tawdry image. As Hogan notes in his history of the chain, Selling 'Em by the Sack Selling 'Em by the Sack (1997), the founders of White Castle placed their grills in direct view of customers, claimed that fresh ground beef was delivered twice a day, chose a name with connotations of purity, and even sponsored an experiment at the University of Minnesota in which a medical student lived for thirteen weeks on "nothing but White Castle hamburgers and water." (1997), the founders of White Castle placed their grills in direct view of customers, claimed that fresh ground beef was delivered twice a day, chose a name with connotations of purity, and even sponsored an experiment at the University of Minnesota in which a medical student lived for thirteen weeks on "nothing but White Castle hamburgers and water."

The success of White Castle in the East and the Midwest helped to popularize hamburgers and to remove much of their social stigma. The chain did not attract a broad range of people, however. Most of White Castle's customers were urban, working cla.s.s, and male. During the 1950s, the rise of drive-ins and fast food restaurants in southern California helped turn the once lowly hamburger into America's national dish. Ray Kroc's decision to promote McDonald's as a restaurant chain for families had a profound impact on the nation's eating habits. Hamburgers seemed an ideal food for small children - convenient, inexpensive, hand-held, and easy to chew.

Before World War II, pork had been the most popular meat in the United States. Rising incomes, falling cattle prices, the growth of the fast food industry, and the ma.s.s appeal of the hamburger later pushed American consumption of beef higher than that of pork. By the early 1990s, beef production was responsible for almost half of the employment in American agriculture, and the annual revenues generated by beef were higher than those of any other agricultural commodity in the United States. The average American ate three hamburgers a week. More than two-thirds of those hamburgers were bought at fast food restaurants. And children between the ages of seven and thirteen ate more hamburgers than anyone else.

In January of 1993, doctors at a hospital in Seattle, Was.h.i.+ngton, noticed that an unusual number of children were being admitted with b.l.o.o.d.y diarrhea. Some were suffering from hemolytic uremic syndrome, a previously rare disorder that causes kidney damage. Health officials soon traced the outbreak of food poisoning to undercooked hamburgers served at local Jack in the Box restaurants. Tests of the hamburger patties disclosed the presence of E. coli E. coli 0157:H7. Jack in the Box issued an immediate recall of the contaminated ground beef, which had been supplied by the Vons Companies, Inc., in Arcadia, California. Nevertheless, more than seven hundred people in at least four states were sickened by Jack in the Box hamburgers, more than two hundred people were hospitalized, and four died. Most of the victims were children. One of the first to become ill, Lauren Beth Rudolph, ate a hamburger at a San Diego Jack in the Box a week before Christmas. She was admitted to the hospital on Christmas Eve, suffered terrible pain, had three heart attacks, and died in her mother's arms on December 28, 1992. She was six years old. 0157:H7. Jack in the Box issued an immediate recall of the contaminated ground beef, which had been supplied by the Vons Companies, Inc., in Arcadia, California. Nevertheless, more than seven hundred people in at least four states were sickened by Jack in the Box hamburgers, more than two hundred people were hospitalized, and four died. Most of the victims were children. One of the first to become ill, Lauren Beth Rudolph, ate a hamburger at a San Diego Jack in the Box a week before Christmas. She was admitted to the hospital on Christmas Eve, suffered terrible pain, had three heart attacks, and died in her mother's arms on December 28, 1992. She was six years old.

The Jack in the Box outbreak received a great deal of attention from the media, alerting the public to the dangers of E. coli E. coli 0157:H7. The Jack in the Box chain almost went out of business amid all the bad publicity. But this was not the first outbreak of 0157:H7. The Jack in the Box chain almost went out of business amid all the bad publicity. But this was not the first outbreak of E. coli E. coli 0157:H7 linked to fast food hamburgers. In 1982 dozens of children were sickened by contaminated hamburgers sold at McDonald's restaurants in Oregon and Michigan. McDonald's quietly cooperated with investigators from the CDC, providing ground beef samples that were tainted with 0157:H7 linked to fast food hamburgers. In 1982 dozens of children were sickened by contaminated hamburgers sold at McDonald's restaurants in Oregon and Michigan. McDonald's quietly cooperated with investigators from the CDC, providing ground beef samples that were tainted with E. coli E. coli 0157:H7 - samples that for the first time linked the pathogen to serious illnesses. In public, however, the McDonald's Corporation denied that its hamburgers had made anyone sick. A spokesman for the chain acknowledged only "the possibility of a statistical a.s.sociation between a small number of diarrhea cases in two small towns and our restaurants." 0157:H7 - samples that for the first time linked the pathogen to serious illnesses. In public, however, the McDonald's Corporation denied that its hamburgers had made anyone sick. A spokesman for the chain acknowledged only "the possibility of a statistical a.s.sociation between a small number of diarrhea cases in two small towns and our restaurants."

In the eight years since the Jack in the Box outbreak, approximately half a million Americans, the majority of them children, have been made ill by E. coli E. coli 0157:H7. Thousands have been hospitalized, and hundreds have died. 0157:H7. Thousands have been hospitalized, and hundreds have died.

a bug that kills children.

E. coli 0157:H7 is a mutated version of a bac