Abstract

This review was prompted by the concerns of the recent serious incidence of bacterial contamination, especially in raw or partially cooked meat. There are 4 million cases of food poisoning reported annually, most of them are caused by bacteria. Recent GAO testimony on food safety stated that the meat inspection system has changed little since it was first instituted in 1906 and is not capable of addressing today's concerns about microbial contamination (1).

© 1994 Optical Society of America