Meat Processing

Press, Issue 32345, 10 July 1970, Page 12

Meat Processing

Sir, —From time to time we hear what the health authorities are doing to improve the handling and control of the ingredients used for the manufacture of foodstuffs. Do they know that decrepit, often footrot-infested, old rams are bought by processing firms for the manufacture of small goods? This in the past was done in a roundabout way. Now it is openly exposed to public view. Is there any supervision or inspection before the cascase is used?—Yours, etc., NO SAUSAGES UNTIL FURTHER NOTICE. July 1, 1970. [Mr M. E. Greville, district meat inspector for the Department of Agriculture, replies; “Supervision and inspection are carried out in all abattoirs and export freezing works by highly trained and very able meat inspectors of the Department of Agriculture. There job is to ensure ithat no obviously diseased animal is slaughtered at these establishments and that those with minor defects and diseases undergo full inspection which ensures that no infected meat or body parts is passed on to the consumer These meat inspectors are men of high integrity and your correspondent can rest assured that the meat he or she eats has passed a very critical test before it is stamped N.Z.D.A. Meat Inspected.”]