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This is the first volume of a work on the important postwar technical and administrative development in food inspection in England for inspectors and students, written by a practical inspector and comprising data collected during routine inspections over a period of years. The illustrations of pathologic conditions are drawings of actual morbid specimens from slaughterhouses. The matter is condensed for practical use; scientific details superfluous to working needs of inspectors have been omitted, but animal pathology is quite completely treated. The volume includes chapters on physiology and comparative anatomy; age indications, sexual differences and antemortem inspection; slaughterhouses and slaughtering: dressing of animals and preparation for sale; a system of meat inspection; physiologic abnormalities and malformations; pathologic abnormalities; infectious diseases, chronic diseases, septic diseases, contagious diseases; parasites, and preservation of meat. A glossary of terms is appended. The book is useful for government meat inspectors and health officials.
Practical Food Inspection. JAMA. 1933;100(24):1961. doi:10.1001/jama.1933.02740240057043
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