The Paducah evening sun. [volume] (Paducah, Ky.) 1906-1929, 1906-06-04
CONDITIONS IN
PACKING HOUSES


forms are of wood. Calves, sheep
and hogs that have died en- route are
thrown out upon the platforms where
cars are unloaded. On a single plat
form on one occasion we counted Is
dead hogs, on the next 10 dead hogs.
The only excuse given for delay in re-
moval was that so often heard-ihe
expense
"The interior finish OF most of the
buildings is of wood; the partition
walls, supports and rafters are Of
wood. uncovered by plaster or cement.
The flooring in some instances is of
brick or cement, but usually of wood
In many of the rooms where water Is
used freely the floors are soaked and
Shiny.
1.-THE buildings have been construct
ed with little regard to either light or
ventilation The workrooms, as a
rule. are very poorly lighted. These
dark and dingy rooms are naturally
not kept suitably clean.
Systematic ventilation OF the work
rooms is not found in any OF the es
Establishments we visited. r
"The work tables upon which the
meat is handled, the floor carts on
which It is carried about. and the tubs
and other receptacles into which II is
thrown are generally of wood.
Washing sinks are either not fur
nished at all or are small and dirty.
Neither are towels. soap, or toilet pro
vided. Men-and women plunge their
unwashed hands into the meat TO be
converted into such food products as
sausages, dried beef and. other com
pounds.
IAN absence of cleanliness was also
found everywhere In the handling OF
meat being prepared for the various
meat-food products. After killing.
csrcasses are well washed, and mp to
the time they reach the cooling room
are handed in a fairly sanitary and
cleanly manner. The parts that leave
the cooling room for treatment in bulk
are also handled with regard to cleanli-
ness, but the parts that are sent from
the cooling room TO those departments
of the packing houses In which various
forms of meat products are prepared
are handled with no regard whatever
for cleanliness. In some of the largest
establishments sides that are sent TO
what Is known as the boning room are
thrown upon the floor. The workers
climb over these heaps of meat. select
pieces they wish and frequently throw
them down upon the dirty floor beside
their working bench. Even in cutting
the meat upon the bench. the work Is
usually held pressed against their
aprons, and these aprons were as
rule, lndescribahly filthy. They were
made in most cases of leather or OF
rough sacldng and bore long accumu-
ated grease and dirt. In only a few
places were suitable oilcloth aprons
worn. Moreover. men were seen TO
limb from the floor and stand with
shoes dirty with the refuse of the
doors, on the tables upon which the
meat was handled. They were seen
At the lunch hour sitting on the. tables
On the spot on which the meat product
was handled and all this under the
very eye of the superintendent of the
room. showing that this was the COM
non practice.
Meat scraps were also found being
'hoveled into receptaeles from dirty
ioors where they we're left to lie until
again shoveled into barrels or into
for chopplng. These floors,
I must be noted. were In most cases
lamp and soggy in dark. ill-ventilated
'ooms. and the employees in utter igno-
'ance OF cleanliness or danger TO
health expectorated at will upon them.
IN word. we saw meat shoveled from
ilthy wooden floors, piled on tables
'arely washed. pushed from room 10
Dom in rotten box carts in all of
which processes It was In the way of
dirt. sp,lnters, floor filth and
he expectoration OF tuberculous and