Food Inspection

Abstract

THIS work has been written with the object of giving a clear and concise account of the inspection of meat and other foods, and of the principles underlying the hygienic production of prepared foods. It embodies the author's personal experience of the methods employed in Berlin and other German towns, America, and Great Britain. The book, which is well illustrated, includes chapters upon meat inspection; the inspection of live animals, and the symptoms of the more important diseases from which they suffer; the methods of slaughter; the diseases commonly met with in the abattoir; the construction and management of slaughter-houses and abattoirs; the inspection of fish, poultry, game, fruit, and vegetables; the preservation and storage of food; the inspection of prepared foods; and the law relating to the above subjects. In the anatomical description given the ox is taken as the type, and whenever any of its organs or parts differ markedly from those of other animals which concern the meat inspector, a special description is given. Important anatomical facts include a clear statement and good illustrations of the situation of the principal lymphatic glands in cattle and pigs.

Food Inspection.

By Hugh A. Macewen. Pp. viii+256. (London: Blackie and Son, Ltd., 1909.) Price 5s. net.