1. Describe how cattle were raised in the past, their feeding practices decades ago vs how they are raised now and their feeding practices now. Also include a description of what happens at feedlots
(i. e. type of feed, housing conditions, etc.).
2. Over the last thirty to forty years what has happened to the meatpacking industry (i. e.
geographical location, wages and benefits of slaughterhouse and meatpacking workers, safety,
slaughter rate/hour, type of worker-skilled vs unskilled, etc.)?
5 meatpacking companies had a monopoly in the meatpacking industry.
3. What are the safety and sanitation monitoring devices that are in place federally for meatpacking
and slaughterhouses? Can the federal government demand a recall on tainted beef? What are the
federal laws regarding when a company recalls tainted beef and its interactions with other health
officials such us county, state and federal health inspectors, the USDA, and the public? In 1987 the
USDA had how many health inspectors? How many do they have now?
4. What advantages does the meatpacking industry realize if able to use irradiation of meat to help
control foodborne pathogens? Meaning all cattles is good to use not just the good cattles that don't
haveafoodhome pathogens