In 2013, The Washington Post covered the story of a federal poultry inspector in New York who died 5 years into his job when his lungs bled out. This tragic story caught the attention of federal investigators and the poultry industry, forcing them to look at the dangers that come with using toxic chemicals in order to remove contaminants from the processing line. Since then, the demand for chicken and turkey in the United States has only increased, leading to processing plants depending more heavily on these dangerous chemicals. While these chemicals do keep the food products safe, they must also be monitored in order to protect the people working to put food on our tables.
