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Is bacon and other pork products less safe due to new government food safety rules? The Doctors discuss how new regulations being used at certain plants as part of a pilot program have drastically cut the number of meat inspectors at pork plants and how the plant's own employees can now conduct inspections, sometimes with little or no formal training.
Food safety advocates are concerned that this could lead to things like feces, pig sex organs, toenails and hair ending up in store-bought pork products. But are consumers, who on average eat up to 50 pounds of pork annually, at risk?
Food safety advocate from Food & Water Watch Tony Corbo tells us the required amount of inspectors has been cut in half and the amount of product being processed has been increased. His organization says these new regulations have led to more contaniments on pig carcasses, which can cause foodborne illnesses.
He says consumers are able to check which plants are using the pilot program by checking the plant number, which is labeled on all meat, poultry and egg products with an Est. Number, at this website.