The World Health Organization (WHO) found 3.3 million deaths in 2012 were attributed to alcohol consumption. And recently, a comparative assessment published in Scientific Reports found alcohol to be 114 times more deadly than marijuana.

there are currently no reported deaths from simply smoking weed. The Huffington Post cited “a marijuana smoker would have to consume 20,000 to 40,000 times the amount of THC in a joint in order to be at risk of dying.”

Then they cut wages, they cut benefits, broke unions. And now it has one of the highest turnover rates of any industrial job.

Work in a slaughterhouse has changed enormously in the last 25 years. It's always been a difficult job. It's always been a dangerous job. But up until recently, this was a job that had good pay, had good benefits, and you had a very stable work force.

This essentially injects a metal bolt. It's about the size and length of a thick pencil into its brain, right between the eyes, and that should render the animal brain dead. At that point, chains will be attached to his rear legs. He will be lifted up by the chains. The chains are attached to an overhead trolley, and then he will be bled. Another person in another station will stick a long knife in and cut his aorta and bleed the animal. And then he will be completely dead.

This essentially injects a metal bolt. It's about the size and length of a thick pencil into its brain, right between the eyes, and that should render the animal brain dead. At that point, chains will be attached to his rear legs. He will be lifted up by the chains. The chains are attached to an overhead trolley, and then he will be bled. Another person in another station will stick a long knife in and cut his aorta and bleed the animal. And then he will be completely dead.

If enough people complain about this problem, the USDA might get moving on it.  The guidelines are a good first step.

The USDA licenses so few slaughterhouses, and the rules for establishing them are so onerous, that humanely raised (if that is the correct term) animals have to be trucked hundreds of miles to considerably less humane commercial facilities to be killed (see added note below).  Furthermore, appointments for slaughter must be made many months or years in advance — whether the animals are ready or not.

Moreover, there is also the high risk of contamination with food poisoning micro-organisms, such as Salmonella and enterohaemorrhagic E. coli (EHEC), which should be taken very seriously. EHEC infections of humans can occur with relatively low bacterial numbers of the relevant type of E. coli.

Figs. 2 and 3 show cattle slaughtering entirely carried out on the ground, in many cases followed by carcass splitting, cutting and deboning on the same contaminated floor area. Bovine slaughtering on the floor is a major source of meat contamination.

it is still fact that the bulk of the meat sold within many APHCA-member countries most likely originates from unhygienic slaughtering and meat handling.