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July 11, 1908

Meat and Food Inspection.

JAMA. 1908;LI(2):148. doi:10.1001/jama.1908.02540020060021

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While the training of a veterinarian is needed to meet the more complicated problems arising in the inspection of animals intended for food, Dr. Robertson holds that every student of medicine possesses the requisite knowledge of pathology to pronounce opinions on pathologic conditions of animals intended for food and that even the intelligent layman after close study can become a judge of the wholesomeness of meats. Considering the importance of the subject it is strange that so little attention has been paid to it. Where the sanitary authorities can not afford to employ a special veterinarian, the health officer should fit himself for the ordinary duties of food inspection. To assist the latter in such preparation, the author has included in the scope of his work the inspection of stables, pigstyes, milk-shops, etc., as well as the inspection of slaughter-houses and meat. These subjects occupy the first half of the

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