Excerpts from the Jungle by Upton Sinclair

Hazardous Treatment

Dangerous methods or processes used in food production that can cause harm to workers or compromise food safety.

Acid Exposure

Direct or indirect contact with corrosive substances that can damage skin and flesh, as seen with workers handling materials treated with acid.

Blood Poisoning

A serious infection that can result from cuts and wounds, particularly in environments with high levels of contamination.

Rheumatism

A disease affecting joint and muscle function, common among workers in cold or damp environments like chilling rooms.

Germs of Tuberculosis

Bacteria that can survive in certain environments, posing health risks to individuals in enclosed and unclean working conditions.

Sausage Production

The process of making sausage, which is criticized for lacking hygiene and using contaminated meat.

Borax and Glycerin

Chemicals used to preserve and restore the appearance of moldy meat, raising safety concerns.

Storage Conditions

The sanitation and environmental factors affecting the meat, often characterized by dirt, pest contamination, and inadequate cleaning.

Fresh Meat Contamination

The introduction of harmful substances into fresh meat products during processing, leading to health risks.

Waste Barrels

Containers used for discarded meat scraps and waste that often harbor contaminants and are infrequently cleaned.

Smoked Sausage

A type of sausage made to simulate smoking for preservation and flavor, often using chemical methods.

Health Risks in Meat-Packing

A range of hazards faced by workers in the meat industry, including physical injuries and exposure to diseases.

Two-Hundred-Pound Quarters

Large sections of meat that laborers like beef-luggers are required to carry, indicating physically demanding work.

Pickle Rooms

Areas in a meat processing facility where workers may be exposed to corrosive substances such as acids.

Chilling Rooms

Cold storage areas in meat processing plants that can affect worker health due to extreme temperatures.

Stamping Machines

Heavy machinery used in meat processing that poses risks of severe injuries to workers.

Hoisters

Workers responsible for lifting heavy carcasses, often at risk due to the unsafe design of the workspace.

Moldy and White Sausage

Recycled sausage product made from previously rejected meat altered with chemicals for consumption.

Odor of Fertilizer Men

The strong and unpleasant smell associated with workers in fertilizer processing, indicative of their hazardous conditions.

Consumption Germs

Pathogens that can spread disease, present in unsanitary conditions of meat processing.

Dirt and Sawdust

Debris that contaminates meat during processing due to poor sanitary practices.

Acid-Worn Hands

Hands damaged due to exposure to corrosive substances, common among wool-pluckers and other workers handling dangerous materials.

Knuckle Swelling

A physical condition affecting the hands of workers due to repetitive strain and injuries.

Hidden Contaminants

Unseen dangers such as dirt and germs that are often present in meat products due to poor preparation methods.

Chemistry Department

A sector within food processing facilities responsible for using chemicals to manipulate food products, often for preservation.

Beef-luggers

Laborers required to carry large sections of meat, specifically two-hundred-pound quarters, indicating physically demanding work.

Hoisters

Workers responsible for lifting heavy carcasses in meat processing, often at risk due to unsafe workspace design.

Wool-pluckers

Workers who handle dangerous materials, often suffering from acid-worn hands due to exposure to corrosive substances.

Processing Workers

General term for individuals involved in various stages of meat