INSPECTION. Among the many systems that assure food safety, inspection is one of the most critical and difficult. As the global trade of food increased over time, veterinary experts of the Organization International des Epizooties (OIE) addressed the scientific challenge of confining animal diseases, which are the origin of most food-borne pathogens. In 1951 the spread of plant pests through trade became the concern of the International Plant Protection Committee (IPPC) of the Food and Agriculture Organization (FAO). As a result, the World Health Organization (WHO) and FAO organized a set of international standards, the Codex Alimentarius, which describes preferred methods of food production to minimize contaminants and toxicants to keep them below acceptable tolerance levels, with recommendations from the OIE and IPPC. In the early twenty-first century, the Sanitary and Phytosanitary Agreement (SPS) was the system that governed...