Poultry Products Inspection Act

The Meat Inspection Act of 1906. The responsibility for the safety and wholesomeness of meat and meat products falling under the provisions of this act is delegated to the U.S. Department of Agriculture (USDA). The USDA s responsibilities include inspection of meatprocessing facilities and animals before and after slaughter, inspection of meat products and meat-processing laboratories, and premarket clearance of meat product labels. When a food product contains less than 3 percent meat, the product comes under the jurisdiction of the FDA. Similar laws are the Poultry Products Inspection Act and the Egg... 

The term food as used in clause (vi) of this subparagraph includes poultry and poultry products (as defined in sections 4(e) and 4(f) of the Poultry Products Inspection Act), meat and meat food products (as defined in section l(j) of the Federal Meat Inspection Act), and eggs and egg products (as defined in section 4 of the Egg Products Inspection Act). 

Act, and the Egg Products Inspection Act), but USDA inspects and tests meat- and poultry-processing facilities as well as those for egg products [via the Federal Meat Inspection Act, the Poultry Products Inspection Act, the Egg Products Inspection Act]. These Federal divisions of labor are supplemented across the coimtry by various agencies within the various states. 

FEDERAL INSPECTION. The Poultry Products Inspection Act was enacted on August 28, 1957, and became fully effective January 1, 1959. It requires inspection of poultry and poultry products by the U.S. Department of Agriculture. Birds are inspected twice (1) live (antemortem) and (2) after slaughter (postmortem), when the carcasses and entrails are examined. Inspection assures U.S. consumers that the retail meat supply has been inspected to assure wholesomeness sanitary preparation and handling and freedom from disease, adulteration, and misbranding. 

In the United States antioxidant use is subject to regulation under the Federal Food, Drug, and Cosmetic Act.8 Antioxidants for food products are also regulated under the Meat Inspection Act, the Poultry Inspection Act, and various state laws. Antioxidants permitted for use in foods are divided into two groups ... 

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