Traditional meat inspection, which is still practiced in abattoirs today, was first developed during the 1880s. It was created to detect diseases such as trichinellosis, tuberculosis and taeniasis all of which were endemic at the time (Blackmore 1986). By detecting such diseases, it was possible to remove objectionable meat from the human food chain, thus protecting the public from toxic or infectious hazards. Since that time however, the method of meat inspection has changed little and it is only during recent years that the traditional methods are being scrutinised.
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