Strict Inspection of Food

Manawatu Times, Volume 70, Issue 266, 10 November 1945, Page 9

Strict Inspection of Food

AMERICAN ARMY PRACTICE That spoiled or contaminated food was worse than no food at all, and might be just as deadly as enemy bullets or bombs, was the declaration of Lieutenant-Colonel M. J. Twiehaus, of the United States Army Veterinary Corps, in speaking of the protection of the health of military personnol during wartime, at the New Zealand Veterinary Association’s annual conference at Massey Agricultural College. His remarks were particularly interesting because of there being no veterinary corps with the same wido functions with the army in New Zealand, and because of the very strict inspection made of all food supplies of animal origin to ensure that they were sound, healthful and fit for human consumption. To obtain that objective, said Lieut.-Colonel Twiehaus, it was necessary to have men trained and so located that those foods could be observed from their source through the various steps of their preparation, processing, storage and transportation, to the point of issue for ultimate consumption. When questions of sanitation or soundness of the product were involved, the service was of special interest to the Medical Corps, and when dealing with the grade or quality of the product the service was an adjunct to the Quartermaster Corps or purchasing agent. The Veterinary Corps was the watchdog or policeman as far as food for the army was concerned.