The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1900-12-16

SANS INSPECTORS
THE WORK DONE BY THE BUREAU
OF ANIMAL INDUSTRY.
A Number of Inspectors Are Employed
at the Packing Houses I'm
This City.

rives a greater benefit, and which Ii knows
less about, than that Of the meat Inspector,
or as 1t is designated by the officials. the
Bureau of Animal Industry. This depart
ment inspects so closely all cattle, hogs
and sheep that are to be slaughtered, and
the packing houses are under such strict
supervision, that it is impossible for meat
to leave them even tainted with disease
or germs. Everything used about these
houses is cleansed and kept in perfect Or
der, and nc beef or pork is allowed to go
out for public consumption that shows the
least sign of an animals having been sick
or wounded.
The Bureau of Animal Industry is. in
comparison with the other governmental
departments, of recent origin, being au-
thorized by the act of Congress of March
5, 1891, which provided an inspection of
live cattle and hogs and their carcasses to
be used for interstate m and other
purposes. This bureau, however, is a
branch of the Agricultural Department,
and all business is transacted with that
chief. Since the first law concerning 1t
went into effect there have been amend
ments made as new obstacles presented
themselves to the officials.
THE LOCAL OFFICE.
The local Office was opened in October of
the year following the passage Of the law,
and was run upon a plan similar to the
one followed now. but as the cuisines in
creased the force of employees was en-
larged from year to year, until now it con-
sists of twelve veterinary inspectors, four
stock examiners, seven taggers and three
clerks. And in addition to these there are
nearly twenty girls employed as assistant
microscopes whenever their services are
needed for special examinations of pork
which is to be exported to European coun-
tries. This force is under the direction of
DIR. Nieds C. Sorenson, chief inspector,
making in all a total of forty-seven people.
including the chief of the department, to
carry on the work OF inspecting meat.
Regular government inspections are made
of all animals killed for slaughtering at
the packing houses in the city. OF course
this work here is not as extensive as at
Chicago or even Kansas City, yet there are
local packers who will rank with Armour
or Swift, of Chicago, for the products
which are sent to Europe.
1t is the duty of all managers of packing
houses to inform the meat inspector who is
in charge of that station the day before
they slaughter. And he must state the
time at which they are to and
conclude the killing, and no animals are
allowed to be slaughtered outside of these
hours unless the inspector is notified. An
ante-mortem examination is made at the
stockyards of animals intended for
slaughtering. and any that are found to be
diseased or unfit for food are designated by
placing a metal tag in the ear bearing the
mark. ~. s.. Condemned" and they are at
once removed by the owner to separate
pens. The rules regarding the condemning
of cattle, hogs and sheep are so rigid, and
cover every part so completely, that it
would be impossible for the owner to slip
diseased animals into the slaughter houses
or for the packers to send this kind of
meat TO the market.
INSPECTION OF PORK.
In regard to pork which is to be exported.
some countries require a microscopic ex-
animation of all parts for the purpose of
ascertaining whether the symptoms of
trichinae are visible or not. These coun-
tries are Germany, France, Denmark,
Austria and Spain Italy used to require
these examinations, but recently gave 1t
up. Switzerland will not receive pork
which has been cured in borax. OF all
these Germany is the s~trictest in her re-
quirements and has lately passed a law
prohibiting the importing of sausage and
canned meats into the empire. DIR. Soren-
son, who has recently returned from Ger
---- --x- 49, --l.11 -
the American packers to any great ex-
tent it does a great deal of damage 10
those in the smaller countries surrounding
Germany and who depend on her for the
disposal of their products.
When a hog is slaughtered for foreign
markets a sample Of three muscles is taken
by the inspector and put in a tin box,
which is marked with a number similar 10
that on the carcass, for all carcasses are
numbered as they are inspected. These
samples are examined with a microscope.
and IL any trace of trichinae is found the
carcass is Immediately condemned and
tanked for destruction, or it may be rem
dered into edible lard at a temperature Of
not less than 150 degrees Fahrenheit, or
made into cooked meat products If the
temperature is raised to the boiling point
a sufficient time to thoroughly cook the
Interior pieces. That is, the condemned
carcass or parts which are to be destroyed
are put in what Is known as the offal tank,
which is sealed with lead tags that the
government furnishes, and then a suffi-
cient amount of steam is turned into
the tank to destroy the germs. II, how
ever, only certain parts of a carcass are
diseased and this does not affect the whole
Of ii, this part may be cut out n de-
stroyed, while the rest of the meat may
pass.
SOUTHERN CATTLE.
The same restriction still prevails in
regard 10 Southern cattle which has been
in vogue for a numbe of years, and that
is when shipped North they are to be kept
to themselves and not allowed to mingle
with other cattle, and all cars and pens
which have been occupied by them must
be thoroughly cleansed and disinfected be-
fore they can be used again.
In addition to this work of inspecting
meat all export horses shipped from here
must pass an examination to show that
.ney are free from contagious diseases.
This system is a new departure, having
gone into effect this year. The ships which
these animals are transported in are ar
ranged according to regulations fixed by
an1 10 f1nr -t.-~I