Two new videos in the Meat MythCrushers series—produced by the North American Meat Institute (NAMI) and American Meat Science Association—are tackling what producers say are long held myths about worker safety and how line speeds are regulated in the meat and poultry industry.

Featuring Dennis Burson, professor meat extension and food safety specialist at the University of Nebraska, the videos discuss improvements in the industry that have led to considerable worker safety benefits. Department of Labor statistics show meat and poultry industry injury and illness rates are at an all-time industry low of 5.5 cases per 100 full-time workers per year in 2014. The results demonstrate a substantial improvement from 10 years ago, when the number of injuries and illnesses stood at 10.3 cases per 100 full-time workers.