The Montgomery advertiser., 1906-07-07
PATH0LOGISTS SAY MEATS
 OF PACKING HOUSE ARE CLEAN

States for the training of men in the important speciality of meat inspec- tion.
 It is the opinion of the committees that animals reaching the yards dead do not get into the stock yards slaugn- tering houses
 After carefully considering the pre- cedure directed by the government of- ficials, the committee think 1t fairly certain that no improper use Is made of unborn calves in the inspected
 ii is our opinion that the dressed meat of the yards is wholesome and proper article for human food.
 Preservation Methods Clean.
 The methods employed In the pres ervation of meats are for the most nart cleanly. nothing seriously objec- tionabIe being observed. The picking of meats has not presented any very obiectionable features. It is suggesteu that the skewer used in inspecting hams be immersed in boiling water between tests and that great care should pc used in selecting healthy operatives especially the tester.
 Your committee is of the opinion that the canning departments visited are. in general, in clean condition ana that the handling of the material IS done in a cieanly manner by property dressed. healthy persons and that the finished canned meats offered for saie constitute wholesome and Tn vary ing degrees. nutritious articles Of diet
 The use of any spoiled meats unfit for food was nowhere noticed though it must be conceded that some Of the canned goods contained material whlcn IS of a low nutritive value. such as pigs ears, pigs shouts. tripe, etc. 1T is therefore recommended that the cans | .f. ~fz nc frxf a so that the purchaser may be aple 70 form a correct estimate as to their nutritious value.
 Inspect All Materials.
 If is believed that the government inspection should be extended to su- pervision of all the materials used TOT canned goods, since they are finally Distributed in packages bearing the declaration that they contain govern nent inspected material. As At present there Is no government inspection which guarantees the fact that nothing other than proper material is placed in the cans, 1t is suggested that for the sausage business the meat being inspected for trichinae he handi- ] ed in especially sanitary rooms, and 1 that specific rules be adopted and en- | forced for the hands of these opera tors. It is believed that the standard of sanitary surroundings and care should be higher for these uncooked l products than for those which are to 1 be washed and cooked before being esten. All cutting and trimpifng meats 1 should be washed whether pickled or fresh. This is believed to be the rule at present, but the system employed 1 permits too many exceptions
 The lard and lard compounds ar'
 Regarding hygiene and sanitation I the committee say some of the wate closets are not of modern or prope I Iconstruction. nor we'll located. oftel l deficient and often ventilate into tn | work room. This they regard as dan ! gerous. In few houses they foun' tsatisfactery modern water closets. en I itirely new.
 In most of them there are signs re 1 duesting the operatives to wash thei hands before returning to work. Som supervision is advised. The medica members of the committee paid espe | ciaI attention to the health of the op eratives. particularly in regard to tu berculosis They were not able to de tect in the superficial examination pos l sible any evidence of disease. l It Is certainly not true, the commit tee say, that much splitting goes oi 1 with consequent contamination of tn
 food products.
 IT. closing the report the committe refer to the new United States meat in speetion bill and say that its provis
 ions are so stringent that if under 1t
 execution any unwholesome meat unfi for human consumption gets into in terstate or foreign commerce the re
 sponsibility for such a circumstanc
 must rest with the Federal authoritiel