What is the primary federal law that provides USDA authority over meat inspection?

The Federal Meat Inspection Act is the primary federal law that grants the USDA the authority to regulate and oversee the inspection of meat products. Enacted in 1906, this law was a response to increasing public concerns about the safety and sanitary conditions of the meatpacking industry. Under this act, all meat products intended for sale must be inspected and passed by USDA inspectors to ensure they are safe, wholesome, and properly labeled.

This legislation established federal standards for meat processing and influenced the development of additional food safety regulations. The USDA's Meat Inspection program, which operates under this act, encompasses requirements for sanitation, handling, and preparation of meat to protect public health.

The other options pertain to different areas of food safety or specific types of products. For instance, the Poultry Products Inspection Act focuses exclusively on poultry products, while the Food Safety Modernization Act takes a broader approach to food safety across various food sectors. The Wholesome Meat Act, while relevant, serves as a supplementary framework rather than the primary law under which USDA operates its meat inspection authorities.