Inspectors from the USDA's Food Safety and Inspection Service (“FSIS”) generally conduct post-mortem inspections while stationed at fixed points along the slaughter processing line. Using organoleptic methods, that is, relying on sight, touch and smell, the inspectors examine the head, viscera, and exterior of each carcass for signs of adulteration, such as tumors, inflammation, parasites, and other diseases. See
9 C.F.R. pts. 310–11, §§ 381.76–94. If the inspector detects no signs of adulteration, the carcass is passed and marked with the USDA legend. See 9 C.F.R. §§ 310.8
. Under the FMIA, if the inspector finds any lesion or other condition “that might render the *9 **9
meat or any part unfit for food purposes, or otherwise adulterated,” the carcass (and its parts) must be retained for veterinary disposition. 9 C.F.R. § 310.3
. A carcass or part found to “be unsound, unhealthful, unwholesome, or otherwise adulterated” is condemned and marked as such. Id.
§ 310.5. Similar procedures apply to inspections under the PPIA. See id.