Meat and Food Inspection (Classic Reprint)

The subject of Meat and Food Inspection is so important and interesting that the small amount of attention paid to it by the student of public health is cause for surprise. Every student of medicine possesses the requisite knowledge of pathology which will enable him to pronounce opinions upon the varied post-mortem conditions encountered among animals intended for human food. The layman of intelligence who gives the subject close study can also be trusted to form a judgment as to the fitness or otherwise of meat for human consumption. It is not suggested that the position of the veterinary surgeon should be usurped. His pre-eminence is recognized by statute, since the Public Health A cts demand the production of a separate report from a duly qualified veterinarian when living animals are to be examined. Since few sanitary authorities can afford to retain the services of a veterinary inspector whose time would be devoted to the systematic examination of living and dead animals, it is the duty of every public health official to perfect his knowledge, so that he may fill an existing gap in the administrative machinery of present-day sanitation. Special effort has therefore been made to deal, as fully as the limits of this volume would permit, with such questions as housing of dairy stock, the control of the milk traffic, and the distribution of milk. The milk traffic in Great Britain is in a most unsatisfactory condition. It is only by combined and intelligent effort that it can be raised to a uniform level of excellence.
(Typographical errors above are due to OCR software and don't occur in the book.)

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