The question is: is it the meat specifically, or is the working and living conditions? Over here, these East European workers are employed by a subcontractor and not by the plant. The subcontractor houses them in disused schools etc, mostly with some four workers in one room, and busses them in vans or touring cars to the plant. In short, plenty of opportunity for infection, and not just in the work place.
In our case the nationality matters in the sense that these are the most vulnerable and most easily exploited workers. Dutch workers would not accept such conditions.
The company owners are responsible.