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From NBC News:

"America's food inspectors are warning that 'unsafe' pork is likely making it to consumers under a change in rules for meat inspection. That change is now set to roll out nationwide to plants that process more than 90 percent of the pork Americans eat."

The story goes on: "In traditional plants, as many as seven federal inspectors work on the processing line, handling hog carcasses and checking for defects.

"Under the new system, that number will be reduced to two or three federal inspectors who have more experience but who will have limited hands-on interaction with the carcasses.
Instead, the plant's own employees will be checking and sorting the hog carcasses and letting the federal inspectors, called Consumer Safety Inspectors, check their work from a distance. There is no required federal training for those employees.

"Finally, the federal limit on line speed — or the rate at which hog carcasses can be moved for processing and inspection — will be removed."

NBC News reports that a pair of Food Safety and Inspection Service inspectors have filed "whistleblower disclosure forms with the Office of Special Counsel about their concerns," hoping to draw attention to what they believe is a shift that puts US consumers at risk.

You can read the entire story here.

Interestingly, the New York Times has a different pig story this morning, reporting that "a devastating disease spreading from China has wiped out roughly one-quarter of the world’s pigs, reshaping farming and hitting the diets and pocketbooks of consumers around the globe." Essentially, the story details how Chinese regulators did too little too late to address a serious issue.

You can read the Times story here.
KC's View: