The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1899-01-23
An INDEPENDENT TEST
Secretary Wilson's Report on
Canned Meats.
mo ACIDS WERE FOUND
The Packages Were Bought in the Open
Market - A Small Amount of
Saltpetre Was Discovered.
Tin Not Corroded.

Washington, Jan. 22.-Chemist Wiley
of the department of agriculture has re-
ported to Secretary Wilson that an ex-
animation of samples of canned meats
secured both in the open market and
from the war department to determine
the presence of any chemical preserva-
tives failed to disclose any traces of
borax, boracic acid, sulphdes. sulphur
GUS acid, salicylie or benzoic acids.
The presence of saltpetre was confirmed
in all the samples of corned beef and So
called luncheon beef, but no trace Of
st was discovered in the roast beef,
though common salt was present to
considerable extent. The test was made
under the direction of Secretary Wilson
and Is samples were tested, IL pur-
chased in the open market and two from
the war department. OF the former,
eight from five different packing houses,
were corned beef; two packed by the
Armour Packing company of Chicago
and the Armour Packing company of
Kansas City, We're luncheon beef, and
the other samples roast beef The re-
port says:
THE contents of the cans We're in ex-
cellent preservation and the surfaces OF
all the cans were markedly concave.
showing that no decomposition had be-
gun. This was also indicated by the
fact that when the cans We're opened
there was an appreciate influx of air,
while in the presence of even incipient
decomposition the surfaces of the cans
are usually slightly convex. and on
opening an outflow of air may always
be noticed.
Il
denotes have been shown to the devel-
opment of a class of bodies known as
ptomaines, poisonous akaloidal bodies.
resulting from the decay and change
of heterogeneous materials in the flesh.
These ptomaines, of course, are not de-
veloped in perfectly sterilized packages,
but may develop in steriliZed packages
which are opened but not eaten for
some time after exposure to the air. 1t
is, therefore, highly important that the
packages have been thoroughly steril-
ICED, that they are in good condition
when opened and that they are con-
sumed after being opened without any
great delay
THE cumulative examination of the
corned and luncheon beef showed that
the amount of saltpetre present was
very small, varying from one-fifth of
] per cent to 45-100 of l per cent Only
in two cases did the amount exceed
uine-tenths of l per cent. The approx
innate amount of common salt used can
be determined very readily by the
taste, and is naturally not greater than
is desired by consumers, nor than would
be added in its preparation in private
families. The percentage of salt pres
ent was not determined in the analysis
TT is a matter Of common Informal
lion that in the preparation of corned
beef salt and saltpetre are always used,
whether it be in a large packing house
or in a private family. Only a prelim-
nary examination has been made for
lead and tin in the contents of the cans.
The mode employed was not sufficiently
delicate to reveal mere. traces but if
these metals We're present in a sufficient
quantity for their exact estimation it
would indicate that fact. So far as can
be determined by chemical analysis. the
samples of meat examined were entirely
appropriate for use as food"
In many instances the inside of the
cans were discolored, but careful
microscopic examination showed that
the surface of the tin in no instance was
corroded. The chemistry division is
now conducting an examination of the
tin surfaces in order to determine the
amount of lead they may contain. The
results will be presented in a supple
mental report The report concludes as
follows:
Preserved foods, especially meats
are not to be preferred to the fresh ar
tlcles except in cases where it is not
possible for the article in a fresh state
to be supplied. In the second place, it
IS highly important that some compe-
tent supervising agent be always pres
ent to inspect the packages when they
are opened in order to determine anv
Failure Of complete sterilization in their
preparation or any evidence of incipient
or advanced decay in their contents,
When these precautions are observed
Hhere Is no reason to believe that the
tngestion of preserved meats as an arti
Gle of food in proper quantities and in
properly balanced rations will in any
way Interfere with the health or COM
FORT or the person consuming them