Measures concerning the production of microbiologically safe meat can be divided into those guided by the more or less classical, rigid "legislative" approach and a much more flexible "scientific" approach, e.g. the implementation of HACCP. The protection of public health may be considered as one of the main objectives of meat inspection (Snijders and Berends, 1997). However, the methods and design of our Western European meat inspection originate from the beginning of this century, when it became clear that meat could play a role in the transmission of disease, and that consumers and commerce, needed some sort of safety and quality assurance. Since then meat inspection has comprised an inspection of each animal before and after it is slaughter. It is carried out by visual inspection, palpation and incision. On the grounds of what is found during meat inspection and/or what is already known by meat inspection authorities, laboratory examinations may be carried out (Berends et al., 1993).