[Skip to Content]
[Skip to Content Landing]
June 17, 1933

Practical Food Inspection.

JAMA. 1933;100(24):1961. doi:10.1001/jama.1933.02740240057043

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.


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.

First Page Preview View Large
First page PDF preview
First page PDF preview