The liberalization of the global trade, and the fact that the consumers in the industrialized countries are more and more demanding food to be not only economical but also healthy, tasty, safe, and sound in respect to animal welfare and the environment, are changing the so far quantity-oriented food production, guaranteeing the nutrient supply for a nation, into an international quality-oriented food market, where commodities, production areas, production chains, and brands compete for each other.
The competitiveness of food production will soon be more dependent on the reliability of the safety and the quality of the food and acceptability of the production procedures than on quantity and price.
In contrast to the quantity-oriented markets that is often subsidized and producers can always sell everything they produce, quality-oriented markets are market-driven.
Thus, apart from the steady increase of the national and international standards for food safety and public health, there is a growing influence of the consumer’s demands (often completely ignorant of agriculture) on the animal production, its allied industries, advisers, consultants and food animal that have implemented a consistent mandatory meat inspection, this classical harvest food safety procedure and the more and more stringent rules for post-harvest food safety measures improving the hygiene standards during slaughter, meat processing, storage and distribution have led to a remarkable decline of meat related food-borne diseases in man. However, although meat inspection and food hygiene have been regarded as sufficient to guarantee safe meat over almost 100 years, new approaches to food safety and meat quality are becoming necessary.
Generally Speaking recognized achievements in making food safer over the decades with the mandatory meat inspection and the principles of food hygiene being the most successful means in protecting the consumer against food-borne health risks, there are still deaths due to food-borne disease therefore countries are doing the inspection activities more than before.
Source university of Michigan bulletin on food safety