Campus News

Meat monitoring

The USDA’s recent suggestion to inspect fresh meat differently than heat-treated meat may risk going against the 1906 Meat Inspection Act, but Michael Doyle, director of the Center for Food Safety at UGA, notes that inspecting meat based on risk makes sense, says the Des Moines Register. Reallocating inspectors based on risk would coax companies to improve sanitation on their own: “If the industry doesn’t want to do that,” he says, “then from a public  health perspective their product would be considered a whole lot riskier.”