The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1906-06-06

this process indefinitely. Inquiry de-
veloped the fact that there was no
water in this room at all and the only
method the man adopted for cleaning
his hands was to rub them against his
dirty apron or on mis- still flthier
trousers.
The conditions here we're really
frightened. Refuse piles of meat into
which scores OF dead rats from the
ncors, insects and vermin above had
been swept, were utilized expeditions
ly In this department the prirv was
open and the refuse from it r,n over
the floor through which the meat was
dragged All this refuse was ground
up and made into sausages without a
drop Of water touching 1t.
AS an extreme example of the en-
tire disregard on the part of the EN-
pleyes of any notion of cleanliness in
handling dressed meat, we saw hog
that had just been killed, cleaned,
washed and started on it's way to the
/ cooling room, fall from the slide rail
to dirty wooden floor and slide part
way into a filthy mems privy. 1t was
picked up by two employees, placed on
a truck, carried into the cooling room
and hung up with the other carcasses,
no effort being made to clean it.
Treatment of meat after inspection
The radical defect in the present
system Of inspection is that it does not
go far enough. 1t is confined at present
lby law to passing on the healthfulness
of animals at the time of killing; but
the meat that is used in sausages and
in the various forms of canned pro
ducts and other prepared meat foods
goes through many processes, in all OF
which there is possibility of contain
ination through insanitary handling.
and OF further danger through the use
of chemicals During all these process
ses OF preparation there is no govern
ment inspection and no assurance
whatever that these meat food pro
ducts are wholesome and fit for food
despite the fact that all these products
when sent out, bear a label stating
that they have been passed upon by
government inspectors.
AS to the investigation of the alleged
use OF dyes, preservatlyes, or ,chemi
, calls in the preparation Of cured meats
sausages and canned goods we are
not yet prepared to report. We did
look into the matter OF sanitary hand
ling of the meats being prepared fol
the various food products. The results
OF our observations have already been
, partly given. other instances of how
products may be made up, and still
secure the stamp O. government in
spection are here given. In one well
, known establishment we came upon
fresh meat being shoyeled into bar
rels, and a regular proportion being
added Of stale scraps that had lain on
dirty floor in the corner Of a room
for some days previous. In another
! establishment, equally well known, a
I, long table was noted covered with sew
\ eral hundred pounds of cooked scraps
! of beef and other meats. Some Of these
meat scraps were dry, leathery, anC
A unfit to be eaten; and in the heap wer'
found pieces OF pigskin, and even som'
% bits of rope strands and other rubbish
p Inquiry evoked the frank admission
!. from the man in charge that this wa
q to be ground up and used in making
!. "potted ham,"
!. All of these canned products bea
a labels Of which the following is a sam
Y ple:
:. Abbatoir No. -
v The contents Of this package hay
of CONTINUED on Page 81