So you think butchers, abattoir workers and pig farmers do a lot of work with decaying pig cadavers?
Abbatoir worker's role can include any or all of the following:
Unloading, moving and controlling the animals when they are first brought to the abattoir.
Stunning the animals using electrical equipment or a mechanical device called a captive bolt stunner.
Humanely killing the animals, quickly, cleanly and painlessly while they are unconscious.
Moving the carcasses around the meat areas, without damaging the meat, and putting them on to a production line.
Washing and checking the carcasses for any signs of disease.
Removing some of the inedible parts of the carcass, such as the hooves.
Removing the skins of sheep and cattle, without damaging them.
Removing internal organs immediately after slaughter, and separating edible organs, such as livers, from the waste.
Using tools such as knives and saws to break up, split and de-bone carcasses.
Overseeing automated pig-processing equipment.
Working on an assembly line, especially in a poultry slaughter and processing site.
Cleaning floors, tools and equipment to high standards.
Packing the meat into cartons and processing by-products.
Loading the meat and meat products on to refrigerated lorries to be taken to retail outlets.