Technological Advances in the Fast Food Industry: The Underlying Effect on Americans’ Health and Economy.

Oritseweyinmi Onosode
http://mimieng201.blogspot.com/
Essay, 2
Word Count, 1400.


Technological Advances in the Fast Food Industry: The Underlying Effect on Americans’ Health and Economy.

Each year, foodborne pathogens cause an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States. Although foodborne diseases are common, only a fraction of these illnesses are routinely reported to CDC because a complex chain of events must occur before a foodborne infection is reported; a break at any point in the chain will result in a case not being reported (CDC). Although this rise in foodborne illnesses has been caused by many complex factors, much of it can be attributed to the changes and technological advances in food production in America.
Technology which is an integral part of every culture and society is a societal artifact which incorporates the knowledge that deals with the creation and use of technical means, and their interaction with life, society and the environment. Any advancement in technology therefore, especially in relation to a society, is viewed as a definite improvement for that society. However, with respect to the fast food and related industries and America at large, these advances have proven to be rather cumbersome in its underlying effects.
Chopped or minced beef is definitely not a new innovation, dating as far back as the Russian medieval times; it was eaten raw and was called beef tartare. Introduction of the raw beef to fire, brought about ‘hamburger’ named after a German city, although the meat was beaten till it was tender and not ground as it is known today. The Hamburg shows up in print in 1834 in America on the menu at New York's Delmonico Restaurant, where Hamburg steak was a prominent item. The burger on a bun is claimed to be the concoction of Charles and Frank Menches. In the late 19th century, Dr. James Henry Salisbury came up with chopped beef patties to cure Civil War soldiers suffering from "camp diarrhea." The term "Salisbury steak" dates back in print to 1897, and is considered a forerunner of the current hamburger. By 1902, hamburger had evolved to the meat being put twice through a grinder and mixed with onion and pepper, much closer to the hamburger known and loved today. By 1912, the hamburger as ground beef on a yeast roll had caught on, and the term ‘burger’ soon stretched to include other meat and seafood cooked meat sandwiches. White Castle is known to be America’s first hamburger chain (Flippone).
Fast food dates as far back as the early years of the twentieth century. White Castle as pioneers of the hamburger chain placed their grills in direct view of customers, to dispel the hamburgers tawdry image; an antithesis of the food processing and making within the fast food industry of today. The fast food industry in its early days, involved short order cooks, carhops (waitresses), and bus boys (Schlosser 19 -20).
The McDonald brothers are credited with the transformation and revolutionizing of the fast food industry. They can also be credited with ‘de-skilling’ the fast food workforce. Eric Schlosser writes that “they divided the food preparations into separate tasks prepared by different workers. To fill a typical order, one person grilled the hamburger; another “dressed” and wrapped it… for the first time, the guiding principles of a factory assembly line were applied to a commercial kitchen” (20). The Fast food industry as well as the restaurant industry advertised an array of technological wonders such as the Fone-A-Chef, Teletray, ElectroHop, Motormat (which was an elaborate rail system transporting foods), and the Miracle Insta Machine (Schlosser 23-24).
This new method of food production and processing soon had an effect on the capitalistic system of the American economy. America has always prided itself on its capitalistic and versatile economy, a free market for all. However, with the introduction of these technological devices as well as low food prices, labor cost for these fast food outlets reduced and business thrived but other outlets and restaurants that could not compete shut down. The introduction of these advanced technological appliances into commercial kitchens, and the adoption of the factory assembly line, brought about fast service, increased customers and increased throughput. This therefore facilitated the rapid growth of the fast food industry and subsequent franchising within every state; all facilitated and enhanced by the booming auto industry and construction of interstate highways. The simplicity and uniformity within the fast food industry spawned imitation in the retail economy of America. The ability to replicate the same retail outlets nationwide was on the rise and soon enough, a limited number of companies run by a select few, owned royalties from the vast number of franchises that opened. These corporations presently employ a large population of American workers and a large percentage of these workers, do not have advanced educational skills as this is not required for employment in such a ‘de-skilled’ workforce.
The fundamental law of economics which states that as demand increases so will supply, came into play in the fast food and restaurant industries. With the subsequent increase in franchises and customers, the need for raw supply also increased. The conformity and uniformity that is the trademark of the fast food industry with respect to their products, led to a subsequent transformation of the potatoes “french fry” and meatpacking (both beef and poultry) industries. Eric Schlosser writes that “in 1968, McDonald’s bought ground beef from 175 suppliers; a few years later…McDonald’s reduced the number to five” (136). A conglomeration of small sole proprietorships occurred. Large firms bought up smaller ones making even larger cooperation’s and soon enough, the capitalism within the meatpacking industry eroded. Large Corporation’s virtually controlled the industry. Consolidation became the rule of the industry. Competition in the market was minimal and individuals who could not keep up, sold out. This has had a rather lasting effect on the agricultural economy:
William Hefferman, a professor of rural sociology at the University of Missouri, says that America’s agricultural economy now resembles an hourglass. At the top there are about 2 million ranchers and farmers; at the bottom there are 275 million consumers; and at the narrow portion in the middle, there are a dozen or so multinational corporations earning a profit from every transaction (Schlosser 119).
The introduction of technological inputs into food processing and delivery has gone beyond the economic outlook into the health sector. The vast number of franchises whose successes are dependent on the supplies of a select number of producers has led to a reckless abandon within the meatpacking industries with regards to production outcome and meeting the demands, while geared towards maximizing profit. The meatpacking industry has had a long history of having poor sanitary conditions, hazardous working conditions and more recently, harboring pathogenic organisms responsible for foodborne illnesses. Animal slaughter, meat packing, and meat processing are difficult, dirty jobs that see a high rate of employee turnover. Key workplace hazards for meat and poultry laborers include excessive processing line speed, work spaces sullied with animal remains, cutting in close quarters, and cumulative stress disorders due to repetitive motions. These hazards definitely reflect on their productivity and the effects are thus seen on the products they manage. Not surprisingly, these changes and technological advancements have created new problems that did not exist a hundred years ago. With the technological inputs into the rearing, slaughtering and packaging of meat, highly toxic pathogens have emerged. In the bid to curb this effect, more technological inputs have been introduced. Such highly advanced implementations have also had widespread effects. Implementations such as irradiation and use of antimicrobial agents at a range of doses to prevent diseases, has led to multi-drug resistant pathogens thus creating health dangers for humans (Shea). The USDA Economic Research Service (ERS) reports that, “Foodborne illnesses account for about 1 of every 100 U.S. hospitalizations and 1 of every 500 U.S. deaths.” The ERS also estimated that, each year in the United States, just five foodborne illnesses – Camploybacter, Salmonella, E. coli O157:H7, Listeria monocytogenes and Toxoplasma gondii - cause $6.9 billion in medical costs, lost productivity and premature deaths. That is a pretty steep figure, yet it does not reflect any of the hidden costs that victims and their families suffer: the cost of traveling to receive medical care, time lost from work caring for sick family members, lost leisure time, or the intense pain and suffering that accompanies serious foodborne illness.
Presently, food supply is centralized, industrialized and global. Although there has been remarkable improvement within the last century on food and health safety, America’s current laws and food protections are not exactly adequate to meet the present challenges created by technological advancements and improvements in the food industry. An industry capable of delivering short and long term health effects to a large populace, to children and the elderly in particular and all those who have weakened immune defenses.
Stakeholders and government parastatals in food production and food safety are to be applauded for their earnest and diligent efforts to resolve the gaps that exist in our current food protection system. However, we have not arrived yet on this journey and more work needs to be done to limit the risk posed on the public health and economy and this call goes far and beyond to include every one.






















Works Cited.
Center for Disease Control and Prevention. “Multistate Outbreak of E. coli O157:H7 Infections Associated with Beef from JBS Swift Beef Company” July 1, 2009. Retrieved August 11, 2009, WEB. < http://www.cdc.gov/ecoli/2009/0701.html>
Center for Disease Control and Prevention. “Update on Multi-State Outbreak of E. coli O157:H7 Infections from Fresh Spinach” October 2006. Retrieved August 11, 2009, WEB. <http://www.cdc.gov/foodborne/ecolispinach/100606.htm>.
Economic Research Service, USDA. “Foodborne Illness Cost Calculator”. September 13, 2007. Retrieved August 11, 2009, WEB. <http://www.ers.usda.gov/Publications/EIB28/>.
Economic Research Service. USDA. “ERS Updates U.S. Foodborne Disease Costs for Seven Pathogens “. November 15, 2007. Retrieved August 11, 2009. WEB <http://www.ers.usda.gov/publications/foodreview/sep1996/Sept96e.pdf>.

Lynch, Michael, Painter John, Woodruff Rachel, and Braden Christopher. “Surveillance for Foodborne Disease Outbreaks --- United States, 1998 – 2002.” Center for Disease Control and Prevention. Retrieved August 11, 2009, WEB. <http://www.cdc.gov/mmwr/preview/mmwrhtml/ss5510a1.htm>.
Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. New York: Harper Perennial, 2001.

Shea, Katherine. “Non-therapeutic Use of Antimicrobial Agents in Animal Agriculture: Implications for Pediatrics”. American Academy of Pediatrics. September 3, 2004. Retrieved August 11, 2009. WEB. < http://pediatrics.aappublications.org/cgi/content/full/114/3/862>