Handbook of meat inspection / by Robert Ostertag ; translated by E. Vernon Wilcox. With an introduction by John R. Mohler.

Date:
1904
Catalogue details

Licence: In copyright

Credit: Handbook of meat inspection / by Robert Ostertag ; translated by E. Vernon Wilcox. With an introduction by John R. Mohler. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    first to be called to make an inspection of meat, and exceptions can be taken to tliis rule only witli the permission of the Regierung. The assistant meat inspectors are to be required to keep accounts of their operations. They are to be visited without previous notice as frequently as possible by official veterinarians on their inspecting trips, and are to be re-examined from time to time— say every two years. In order to increase the responsibility of the assistant meat inspectors, and also their authority with regard to tradesmen, they should be given an official character in the manner already practised in southern and middle German allied States where meat inspection is a regular institution. The salary of assistant meat inspectors, like that of scientific experts, should be provided for in proper manner by the communities. With refei’ence to the training of meat inspectors, the following opinion was handed down August 13, 1896, by the Royal Prussian Technical Deputation for Veterinary Service: “The simple theo- retical knowledge of the contents of paragraphs of the regulations and provisions of the service are not sufficient evidence of the fitness of a layman (merchant) to practice the inspection of food animals. The inspector must be able to demonstrate in healthy and diseased living and dead animals that he actually possesses the knowledge which is presupposed in the regulations, and that he can make a practical application of it. Otherwise there would be the gi’eatest danger that the meat inspector would allow me.at which was dangerous to health to appear on the market.” The ducal public veterinarian, Georges von Gotha, made the following -arrangement, which is worthy of imitation. The assistant meat inspectors are assembled twice yearlv by means of the bezirk veterinarians. At these meetings general reports are presented by the meat inspectors, and they receive further education through the discussion of noteworthy cases by the bezirk veterinarians. The inadmissibility of the appointment of empirical meat inspectors in abattoirs.—Empiric meat inspectors have in some instances been appointed as superintendents of abattoirs in small, poor communities. This procedure is not to be approved. Only veterinarians should be appointed as directors of slaughter- houses. This is also iu the interest of the communities. For, by the appointment of a veterinary director of an abattoir, the expenses are avoided which come from the inevitable veterinary revisions in the case of the empirical management of an abattoir, and this is true without taking into consideration the fact that the