Book Review.

Abstract

The first report of the Joint FAO/WHO Expert Committee on Meat Hygiene was pub- lished in 1955. It was confined to a discussion of problems associated with domestic livestock and emphasized those meat hygiene questions mainly associated with the abattoir and the investigation and prevention of meat-borne diseases in man. The second report broadens the scope of the discussion but at the same time includes many parts of the first report so that this publication presents a complete treatment of the subject.