ernment inspectors.
             No doubt, in the past, the government has not always been able to keep food uncontaminated; actually, 100% uncontaminated food is virtually an impossible level to achieve. However, cooperative response to the high level of food contamination has sparked the invention of new ideas and ways to locate and eliminate bacterial pathogens.
             One way in which modernization has improved food safety is through inspections. Over the past century, the "sniff and poke" method of inspection has been the dominating factor that examiners have relied on as far as deciding which foods were contaminated and which should be shipped out for consumption. "Sniff and poke" is a term which pertains to the exact meaning of its words. To certify that carcasses were safe to eat as they passed along a conveyor belt, inspectors would give a cursory glance to notice any obvious signs of spoilage (Purdum 1996).
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