Inspection, Grading, Cut Up and Composition
POULTRY, like other meat-producing animals, are commonly inspected and graded prior to reaching the marketplace. Poultry inspection is mandatory in most countries and is used to assure that diseased animals do not transfer foodborne pathogens, toxins and/or antibiotics to humans. The spread of diseases from animals to humans is a major concern (e.g., avian flu or mad-cow disease which has cost the meat industry a great deal of money and aggravation). Inspection is commonly carried out by a designated government agency, so there is little room, if any, for deviation or compromising public interest. The process usually includes ante-and postmortem inspections. In areas where live poultry is sold directly to the consumer, individual bird inspection is not common, but, if information on a disease outbreak surfaces, government personnel will increase monitoring and inspection.