How NASA Testing Changed US Food Inspection Forever
In 1906, in response to public outcry that came after Upton Sinclair’s The Jungle detailed the revolting conditions in Chicago’s meatpacking plants, the US government passed the Federal Meat Inspection Act. The legislation created what would become known as the Food Safety and Inspection Service, a force of federal employees who would spend their days in stockyards and packing plants, checking livestock for disease both before and after their slaughter. They did their work organoleptically—with their eyes, noses, and hands—an approach soon dubbed “poke and sniff.” This 100 percent testing method worked well enough for spotting the lesions that signaled tuberculosis and cysticercosis (a tissue infection caused by tapeworms), and the federal presence discouraged plants from using illegal preservatives and generally unsanitary practices.
But by the end of the 20th century, as American taste for beef mushroomed, the system was clearly and woefully inadequate. The gotta-catch-’em-allapproach was no...
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