The new approach to meat hygiene

Abstract

Extract

The beginning of a new era in meat hygiene was brought about by the fundamental change in the public health worker's attitude to problems of food hygiene; the realization that, where a perishable commodity such as meat is concerned, there can be no room for complacency; the fact that poor handling of meat exacts a large public health and economic daily toll; and that meat-borne diseases, incurring formidable economic wastages and nutritional losses, do not only disrupt the activities in the home but of the community as a whole.