The potential for the consumption of raw Žesh-foods to be a route for transmission of disease was recognized early in the development of human civilization. Both Biblical and Islamic scriptures contain prohibitions and rules concerning the slaughter of animals for food, which included prescriptions against consuming meat derived from sick or dead animals. Similarly, Greek and Roman scholars acknowledged the connection between food consumed and human health, the Romans regulating hygiene, adulteration and trading practices in civil law, and appointing “market police” to carry out inspections and supervising the disposal of condemned meat into the Tiber River (Bell 1993).