摘要：The U.S. Department of
Agriculture (USDA) oversees
the safety of raw meat, poultry,
eggs, and egg products. USDA¡¯s traditional
inspection system for meat
and poultry has relied largely on
sight, touch, and smell¡ªwhich were
appropriate when the first major
meat inspection law was passed in
1906. This carcass-by-carcass
approach was developed in an era
when the goal was to protect consumers
from obvious abnormalities,
such as visible lesions and other
signs of animal diseases.
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