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On page 134 of Jonathan Safran Foer's book, Eating Animals, he gives an account of the work that a typical USDA official does at a chicken slaughterhouse. I found the description to be particularly alarming:

"The inspector has approximately two seconds to examine each bird inside and out, both the carcass and the organs, for more than a dozen different diseases and suspect abnormalities. He or she looks at about 25,000 birds a day."