© 2025. The Trustees of Indiana University
Copyright Complaints
1229 East Seventh Street, Bloomington, Indiana 47405
News, Arts and Culture from WFIU Public Radio and WTIU Public Television
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations
Federal funding for public media has been eliminated — we need your help to continue serving south central Indiana
Some web content from Indiana Public Media is unavailable during our transition to a new web publishing platform. We apologize for the inconvenience.

USDA Offers Pork Companies A New Inspection Plan, Despite Opposition

An employee handles sides of pork on a conveyor at a Smithfield Foods Inc. pork processing facility in Milan, Mo.
An employee handles sides of pork on a conveyor at a Smithfield Foods Inc. pork processing facility in Milan, Mo.

For the first time in half a century, the U.S. government just revised the way that it inspects pork slaughterhouses. The change has been long in coming. It's been debated, and even tried out at pilot plants, for the past 20 years. It gives pork companies themselves a bigger role in the inspection process. Critics call it privatization.

To understand the change, it's helpful to visualize a pork processing plant. It works like an assembly line in reverse. A whole pig gets cut up into parts.

At various points along that disassembly line, inspectors from the federal government are required by law to be present at all times. They reject live animals that seem sick or sections of a carcass that don't look right.

Casey Gallimore, director of regulatory and scientific affairs at the North American Meat Institute, which represents meat companies, says that a really big plant has seven inspectors on the processing line. "You're going to have three inspectors that are looking at the heads, three inspectors that are looking at the viscera, which is what we call the internal organs, and one inspector that is looking at the carcass itself," she says.