More diseased meat could end up in sausages and pies because of changes to safety checks in slaughterhouses, hygiene inspectors have warned.

Inspectors in abattoirs used to be able to cut open pig carcasses to check for signs of disease.

But under new European regulations, supported by Britain's Food Standards Agency (FSA), they will have to rely on visual checks alone.

The FSA says the new system avoids the risk of harmful bacteria being spread. Read full article from here:

Beef from cows that have tested positive for bovine tuberculosis (bTB) is sold  for human consumption in the United Kindgom, The Sunday Times reported this  weekend.  While major meat retailers such as Tesco reject product from cows with bTB,  the federal  Department for Environment, Food and Rural Affairs (Defra)  sells the beef to some caterers and food processors who supply schools,  hospitals and the military, reported the Times Saturday.

 Defra confirmed that such meat is sold for human consumption, but said it is subject for further inspection first.

All meat from cattle slaughtered due to bovine TB must undergo rigorous  food safety checks before it can be passed fit for consumption,” said a Defra  spokeswoman. “The Food Standards Agency has confirmed there are no known cases  where TB has been transmitted through eating meat and the risk of infection from  eating meat, even if raw or undercooked, remains extremely low.” Tuberculosis bacteria is killed by cooking meat. However, evidence has shown  that the bacteria can be transmitted to humans when handling raw  meat.
Please read full article at: http://www.foodsafetynews.com/2013/07/meat-from-tb-positive-cows-sold-as-food-in-uk/#.UdGeDp9wZjq