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The Federal Meat Inspection Act of 1906 (FMIA) is an American law that makes it illegal to adulterate or misbrand meat and meat products being sold as food, and ensures that meat and meat products are slaughtered and processed under strictly regulated sanitary conditions. [1]
It indicated a need for "'a drastic and thorogooing [sic]' federal inspection of all stockyards, packinghouses and their products". [12] The Jungle, combined with the shocking reports of the Neill-Reynolds Report (published June 1906) proved to be the final push to help the Pure Food and Drug Act move quickly through congress.
Upton Sinclair's polemical 1906 novel The Jungle revealed the alleged abuses of the meat production industry, and was a factor in the passage of the Pure Food and Drug Act (1906) and the Federal Meat Inspection Act (1906). [2]
In 1906, two acts were signed into law following the aftermath of the accounts of lack of food quality: the Pure Food and Drug Act and the Federal Meat Inspection Act. [6] The Pure Food and Drug Act forced food manufacturers to only sell unadulterated foods and to correctly label foods.
To understand why meat safety is a problem, it helps to look at how meat is grown and processed. Factory farms, where most meat come from, force animals into very close quarters, where they can ...
The Meat Inspection Act was assigned to what is now known as the Food Safety and Inspection Service, which remains in the U.S. Department of Agriculture. The first federal law regulating foods and drugs, the 1906 Act's reach was limited to foods and drugs moving in interstate commerce. Although the law drew upon many precedents, provisions, and ...
According to the lawsuit, which was brought forth by the public-interest law firm Institute for Justice (I.J.), the ban violates two federal laws, the Federal Meat Inspection Act (FMIA) and the ...
Following passage of the 1906 Act, BAI's Meat Inspection Division hired more than 1,300 inspectors to work at 163 establishments. In 1907, the number employed by BAI was more than 2,200 inspectors at close to 700 establishments. In 1910, the Meat Inspection Division established a research center in Beltsville, Maryland.