The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1899-01-23
REPORT on CANNED BEEF.
A CHEMICAL EXAMINATION MADE
OF MANY SAMPLES.
The Result Of the Tests Wade ny the
Agricultural Department In That
the Canned Meats Are Wholesome
ana Vet Treated with Chemicals.

WASHINGTON. Jan. c-Chemist Wiley
of the department OF agriculture has
reported To Secretary Wilson that an
examination OF samples of canned meats
secured both in the open market and
from the war department. TO determine the
presence OF any chemical personalities,
failed to disclose any traces OF horax,
boracic acid. sulphfdes ssflphuTic acid. SAL
ieyiic or benzoic acids The presence or
eaitpeter was confirmed IN al the samples
OF eorned beef and so-cA-led nncneon
beef, but no trace OF II was discovered
In the roast beef. though common salt
was present 20 considerable extent. The
test was made under an order OF Secfe-
tary Wilson and thirteen samples were
inspected, eleven purchased IN the open
market and two obtained from the de-
partment OF the former. eight from nFe
different packing houses were corned beer,
two packed by the Armour Canning Conn
pany of Chicago and the Armour Packing
Company of Kansas City. were luncheon
beef and the other samples roast beef.
The report gays: The contents OF the
cans were in excellent preservation and
the surfaces Of al the cans were markedly
corrcaye. showing that no decomposition
had begun This was also Indicated BY
the fact that when the cans were opened
there was an appreciable Influx OF air,
while IN the presence OF even incipient
decomposition the surface of the cans
are usually slightly convex, and on open
ing an outflow OF air may always be
noticed
IN some kinds of preserved meat ten
denotes have been shown 10 the develop
ment Of a class OF bodies known as
ptomsines. poisonous aikaloidal bodies re-
sulfing from the decay and change or
heterogeneous matter in the flesh These
ptomaines are of course. not developed In
perfectly sterilized packages. but may
develop in ster1,ized packages which are
opened but not eaten for some time after
expc1fYre' to tbs air. 1t Is. therefore.
highly important that the packages have
been thoroughly sterfhzed. that they are
IN good condition when opened and that
they are consumed after being opened
without any great delay.
seThe cumulative examination OF the
co-ned and luncheon beef showed that
the amount OF saitpetsr present was very
small, varying from one-fifth or per
cent to Is hundredths Of per cent. Only
In two cases did the amount exceed nine
tenths o. ] per cent. The approximate
amount of common salt used can be de,
termined very readily by the taste. and
ia naturally not greater than is desired BY
consumers nor taas, would be added In
its preparation in private families. The
percentage of salt present was not de-
termined In the analysis.
II Is a matter of common information
that in the preparation OF cornea beef.
SAT- and saitpetsr are always used. wheth-
er II De n IL tdESe pStchlHS utGsf os tti
a private family
only preliminary examination has
been made for lead and tin in the con-
tents of the cans. The method employed
was not sufficiently delicate TO reveal
mere traces but IL these metals were
present in a sufficient quantity for their
exact estimation IL would indicate that
fact. So far az can be determined by
chemical analysis the samples Of meat
examined were entirely appropriate for
use as food"
In many instances the tins inside the
cans were discoored. but a careful mi
croscopic examination showed that the
surface of the tin in no instance was
coroded
The chemist division is now conducting
an examination OF the tin surfaces in or
der to determine the amount Of lead they
may contain. The results Will he pre-
eented in a supplemental report The re-
port concludes az follows:
Preserved foods. especially meats. are
not TO be preferred TO the fresh articles
except In those cases whre II Is not possi-
bic for the articles in fresh state to
be supplied In the second Place. IL IL
highly important that some competent
supervising agent be always present 10
In order to determine any failure OF COM
piete sterilization In their preparation or
cay I'm their contents When these pre-
cautions are observed there Ia no rem
son TO believe that the tnrestgon of pra-
served meats as an article OF food. In
proper quantities and in properly haIanc-
cd rasions will I'm any way interfere with
the health - comfort 81 the person con-
summing them