There are two distinct aspects to concentration in the meat industry. One is the concentrated ownership, the other is concentrated production in large plants. Also, there is a distinction between slaughter plants and further processing plants. Even further, USDA, FDA and State inspections can be quite different, possibly affecting safety.
Concentrated ownership tends to leave little power to farmers and employees. Concentrated slaughter leaves the farmer little to no choice as to where to sell livestock. Concentrated production by finished product type is most efficient due to automation and may indeed lessen product related illness. The plant size need not be huge with respect to employment. Generally USDA inspectors are omnipresent, whereas FDA Inspections are much frequent. Red meat is USDA and poultry is largely FDA. State inspected product doesn’t move interstate.
I assume vegetable based meat and maybe lab grown meat will be in the FDA domain?
There are two distinct aspects to concentration in the meat industry. One is the concentrated ownership, the other is concentrated production in large plants. Also, there is a distinction between slaughter plants and further processing plants. Even further, USDA, FDA and State inspections can be quite different, possibly affecting safety.
Concentrated ownership tends to leave little power to farmers and employees. Concentrated slaughter leaves the farmer little to no choice as to where to sell livestock. Concentrated production by finished product type is most efficient due to automation and may indeed lessen product related illness. The plant size need not be huge with respect to employment. Generally USDA inspectors are omnipresent, whereas FDA Inspections are much frequent. Red meat is USDA and poultry is largely FDA. State inspected product doesn’t move interstate.
I assume vegetable based meat and maybe lab grown meat will be in the FDA domain?