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: