New-York tribune., 1906-07-07
REPORT ON PACKERS.
uTY PRAISE AND BLAME.
Illinois Business Men and Erperts
Find Changes Going On.

-bo accompanied the committee. was made
,nblie to-day. The committee says:
7ra, beard Of experts of the character en-
,.,,a5 with professional ideals and guided and
sse,,,enced by an aesthetic sense, which embodies
r,rnsfhng of necessity and something more OF
irnrK) should find the product wholesome
-. yards generally clean and the inspection
ssssient" seems 10 your committee 10 cover the
se result Of this investigation we ourselves
ks-e no hesitancy in stating that the meat prod
reis al the sioclyards are wholesome and proper
Ne hnd that the companies have been i'm
nroring the conditions and products from year
. reaT that improvements are constantly being
r9.de and viii be made, and we believe that the
.or6itions and surroundings at the plants care
fgly protect the quality Of the product.
The experts who accompanied the committee
-ore Or. W A. Evans. professor of pathology,
T-niversiiy Of Illinois; DR. Macmillan Herzog.
s.ts pathologist Bureau of Science. Manila P. l.
n H. P. Ravene patholOgist 10 the Phipps In
stiufe Philadelphia: Professor A. T. Peters.
r s. University Of Nebraska. and Professor
" II Reynolds. Y. s. University of Minnesota.
Tbpir investigation occupied two weeks during
which they made as thorough study Of condi-
tons in the stockyards and the packing houses
as they could possibly make within that time
IMPROVEMENTS BEING MADE.
They say that part of most of the plants are
M 10 date. yet in each of these there are some
rooms that are indifferently good. and in most
ef them are some things that they cannot ap-
prove The committees report says:
The committee can cite no better evidence OF
the truth Of this statement than the very extern
sive improvements that are now under way
everywhere. These betterments relate in most
places 10 minor things and in others they mean
complete rebuilding of old plants Generally
Speaking. the more recently built plants are the
best and much Of the adverse criticism has had
its origin in conditions at old buildings which
have been added to and adapted 10 expanding
business Yet when the committee comes 10
criticism hat OP
based upon principles that are known and
part Of il upon an aesthetic sense and a popular
demand that food products shall be produced in
places conforming 10 certain. somewhat vague.
deals The aesthetic sense embOdies something
of necessity and something more OF luxury, in
regard 10 the latter. Of which there NAV be a
good deal Of misunderstanding
Nowhere is there greater vagueness and less
definite Information than in regard to preserva-
tles Even scientists differ on this subject
Your committee has investigated by INQUIRY bv
search and by analysis to determine where pre-
EsTyatives were used.
Use OF PRESERvATIvES
The report gives the preservatves used but
Goes not discuss the question Of harnfulness
from preservatives employed on the one hand
nor The supposedly increased dangers resulting
from the use Of unpreserved products or prod.
uis differently preserved, on the other II
specially commends these questions for further
scientific inquiry. Concerning the inspection it
un:
The Investigation Of the regulations Of the
United States and the city Of Chicago for the
inspection Of meats was conducted by Drs Hex
ioen Herzog and Evans. representing the Chi
eago Medical Society, who had the especial coun-
sci Of Drs. Ravenel Peters and Reynolds These
men wrote 10 ? number Of scientists. and the
committee embodied in its report the reply OF
.'roiesser William II. WEIGH Of the Johns Hop
kns University. Baltimore. who said:
in view OF the absence of any positive danger
10 health arising from the use Of the meat Of
cattle affected with only localized tuberculosis,
Or actinomycosis Qumpy jaw of slight mod
crate extent il would. i'm my opinion. be extraVa-
CANT End indeed absurd to condemn the car
caSses Of such cattle. provided the animals are
well nourished and otherwise in good condition
$i OF course understood that the diseased parts
ana organs are completely removed and de-
tueyed, and that proper precautions are taken
% guard against the accidental contamination
Of the meat with the tubercle bacill during and
efter slaughtering. AS regards tuberculosis,
consider that all reasonable demands are met by
the condemna tion of the carcasses affected with
extensive active tuberculosis and with gener-
allied tuberculosis. The demands solely OF pub
Dc health would doubtless be met by less strtn-
gent regulations
INSPECTION GENERALLY GOOD.
In summing up their observance of the inspec-
len the committee says:
The inspection Of carcasses has been observed
y operation in all of the houses, and very con-
siderable amount Of time has been spent. in some
tasss Tor hours IN succession, at the same place
studying this department OF the work. There
SIC. unquestioaably, certain features regarding
Ensh some minor suggestions and criticisms
suisn fairly be made, but. in general, it was
louhd that The inspection Of the dead animal,
~ 10 the time the carcass and separated organs
Fessea from the killing room. was reasonably
'Gielol thorough and. in general, efficient.
II is our opinion that the dressed meat of the
iia.as i Is wholesome and a proper article for
human food.
.. The methods employed in preserving meats are
1i ~ me most part cleanly, nothing seriously OBJ
:gsesonable being observed in any OF the houses
Tour committee is OF the opinion that the can
i-ig departments visited in general are cleanly
y ne handling, and the handling is done in a
,.ei| manner by healthy persons. and that
80 -. hhished canned meats offered FOR sale con-
~ tteVe Wholesome and in varying degrees. nu-
mlnous articles Of diet. The of any spoiled
!, 80 unit for food was nowhere noticed, though
) must be conceded that some Of the canned
sS.ls contained material which is OF a low nu-
1--we value, such pigs ears. pigs snoGtS,
1Pe' etc II is therefore recommended that the
80 lis oe correctly labelled 10 their contents
co taa1 me purchaser may be able 10 form
= ieel estimate as 10 their nutritiVe value. II
- renewed that the government inspection
r~.g .,elg Se exienSed to a supervision Of all the
49,, tilais used for canned goods, since they are
10y distributed in packages bearing the dec
,S.snon that they contain government inspected
,aeeiial As II is at present, there is no disin-
tt.snlea supervision which guarantees the fact
In the cans -
II is suggested that. for the uncooked sausage
gs7lness, the meat being inspected for trichinse
= = handled in especially sanitary rooms and
,b IA specific rules be adopted and enforced for
~ ~ hancs OF these operators. II is believed
va ihe standard OF sanitary surroundings and
are should be higher for these uncooked prod
e y laan Tor those which are 10 be washed and
ssyAel before being eaten All cutting and
~.I1nllng meats should be washed whether
p.ckied o. fresh. This is believed to be the rule
many exceptions
The lard and lard compounds are wholesome.
Hegarding hygiene and sanitation. the COM
Iuee says some Of the water closets are not OF
.asfh or proper construction. not well located.
'sh cehcieEt- and often yentilate into the
AorkEooms .Tlais file., reaara ~. .a..s.... ..,,.a