Cattle Inspection (1990) / Chapter Skim
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2 Introduction and Historical Review of Meat Inspection
2 Introduction and Historical Review of Meat Inspection
Pages 8-15
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From page 8... ...
Since antiquity, people have associated "unclean" meat with disease and have placed religious or government restrictions on slaughter, processing, distribution, and consumption of meat products. Religious restrictions against eating certain meat products originated in biblical times and still exist today.
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From page 9... ...
Today, rabbis and their representatives still determine if kosher meat meets ritualistic requirements. Laws enacted in Italy in the thirteenth and fourteenth centuries to correct unsanitary and fraudulent practices required butchers to renew their licenses annually, prohibited misrepresentations, substitutions, and unsanitary practices, and provided for inspections.
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From page 10... ...
Somers, a former Deputy Administrator of USDA's Meat Inspection program, reviewed the changes that occurred from 1906 to 1966 (Somers, 1966~. Other historic accounts of meat inspection appeared in a previous Food and Nutrition Board report (NRC, 19SSc)
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From page 11... ...
USDA has attempted to alter traditional meat inspection methods to make use of modern technology to better monitor levels of microorganisms and residues of therapeutic drugs, agricultural chemicals, and environmental pollutants that cannot be detected or~anolentical~v. However, today's inspection is still essentially organoleptic.
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From page 12... ...
It is not economically or logistically possible to monitor all food products for every possible harmful agent, but random testing revealing traces of potentially harmful materials has caused public alarm. The hype of the biotechnologic revolution and the advent of convenience packaging, preparation, and serving methods have helped the public forget age-old precautions.
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From page 13... ...
Inspection System As advancing microbiologic, toxicologic, and epidemiologic technology indicated the enormity and complexity of the food safety issue, segments of the food industry and of the regulatory and scientific communities embraced an apparently exemplary mode] for controlling microbiologic contamination of foods.
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From page 14... ...
This apparent increase is variously attributed to automated food processing, increased reliance on fast foods, greater use of prepackaged foods and microwave ovens, urbanization, public naivete about food production and slaughter methods, and lack of knowledge about the hygienic precautions required at all stages of food handling, including preparation and serving. Other contributing factors may include better surveillance, improved reporting, more sensitive diagnostic tests, and improved methods of detecting contaminating microorganisms and chemical residues.
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From page 15... ...
Previous Food and Nutrition Board reports (NRC, 1985a, 1985b) have outlined legitimate reasons for public concern about foodborne diseases transmitted by beef or beef products.
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