Despite complaints from Arnold residents to the state Department of Environmental Protection, Smithfield Foods says it is complying with environmental regulations and wants to stay in the city.

Plant Manager Christopher Matarrese spoke to council and residents last week about complaints of smells and discharges from the meat packing plant.

Matarrese said scrubbers have been installed over an oven where exhaust gets pulled back into a scrubber chamber with a 14-inch filter before it leaves the chimney.

He added that it's part of a $772,000 investment by the company to take corrective action.

Another scrubber will be installed in the near future to serve another large oven.

“We cook about 150,000 to 200,000 pounds of meat per day,” Matarrese said. “We will abide by the DEP regulations and do it within the next six months. We want to stay here.”

Matarrese said the company, formerly known as North Side Packing, employs 199 people in both union and non-union capacities. The plant was built in 1990 and expanded in 2005.

Matarrese hopes the company can expand again on the property that formerly housed the American St. Gobain Glass Co., popularly known as the “Glass House” before it closed in 1971.

“Everyone has to live together and function together,” said Arnold Mayor Karen Peconi. “You have a smell once in a while, but that's nothing compared to the soot and smells from the old glass house.”

Peconi said the Smithfield plant accounts for a large portion of the city's tax base and if they decided to leave due to the complaints, it would be devastating to the city's revitalization efforts.

Fire Chief Chris O'Leath said his department inspects Smithfield regularly and has found no safety violations. A wastewater treatment plant on the property is a plus, O'Leath said.

Smithfield Foods supplies meat to McDonald's, Wal-Mart, 7-Eleven and Costco.

“We want to be a good community member, and we're good on sustainability,” Matarrese said.

Peconi said Smithfield Foods pays about $250,000 annually in property taxes.

Staff writer Matthew Medsger contributed to this report. George Guido is a freelance writer.

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