The Federal Meat Inspection Act (FMIA) was enacted in 1906 to ensure that meat products are safe, wholesome, and accurately labeled. It established a system of inspection for all meat sold in interstate commerce, requiring that meat processing facilities be regularly inspected by the United States Department of Agriculture (USDA). This law aims to prevent the sale of contaminated or misbranded meat products. The FMIA also mandates that meat must be processed under sanitary conditions. It applies to various types of meat, including beef, pork, and lamb, ensuring that these products meet specific safety standards before reaching consumers. The act has been crucial in promoting public health and consumer confidence in the meat supply.