The Marlboro democrat. [volume] (Bennettsville, S.C.) 1882-1908, 1906-06-15

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and women return directly from these
places to plunge their uuwsshaH handle
INTO the m'at to be converted into
such food products as sausages, drlod
beef n other compounds. Some Of
the prlVies are situated at a long dis
lance from the work rooms, and men
relieve themselves On the killing
6oors or In q r Of the work rooms.
Hence, In some cases the fumes of the
urine swcllS the sum Of naugcatipp
odors arising from the dirty-blocd.
soaked, rotting wooded floors. fruitful
culture beds for the disease germs of
msn and animals.
TREATMENT OF MEATS. :
Uncleanliness In Handling Pro.
ducts An absence Of cleanliness was
also found every where in the handling
Of meat being prepared for the vsri
Gus meat'fo.d products. AfYer killing,
carcasses are we'll washed, and up to
tho time they reach the cooling room
are handled In 3 fairly sanitary and
oleanly manner The parts that leave
the cooling room for treatment in
bulk are also handled with regard to
cleanliness, but the parts that are
sent from the cooling room to those
departments OF thu packing houses In
which various forms OF moat products
are prepared are handled with no re
gard whatever for cleanliness. In some
or The largest establish ments Sides
! at are sent to what IA known as the
bonirg room are throan ia O. heap on
Ghe Il Dor. The workers climb over
these heaps OF meat, select the pieces
they wish, and fre quently throw them
down upon the dirty floor beside their
working bench. Even in cutting the
meat upon the bench the work is usu,
ally held pressed against their aprons,
n these aprons were as a rule, In.
deacrib2bly filthy. They were made
IN most cases OF leather or CT rough
sackinS and bore long accumulated
grease and dirt. In only a few places
were suitable oi'cloth aprons worn
moreover Q were seen TO climb from
The floor and stand, with shoes dirty
villa tho refuse Of the floors, on the
tables upon which the meat was hand
led. They were seen at the lunch
hour Sitting on the tables on the spo,
on Whlch The meat product was hand.
lea, n all this under the very eye OF
the superintendent Of tho room, show
ing that this was the common prac.
tice.
Meat scraps were ESQ found being
BhoVciied into recrptacles from The
hocrs where they were left to lie until
again shovelled into barrels or into
machines for chopping. These fl ,urs,
III must be noted, were in most cases
damp and soqgy, In dark, ill-yent,lat-
Cd rooms and the employees in utter
ignorance Of clsanliness or danger t.
health, APPROPRIATED at will urop
tAem. In a word, we saw m eat sho-
yelled from filthy wooden huors. pilec
on tt bles rarely washed, pushed from,
20 10 room IN ro.ten box carts, In
oil OF which processes IT was 10 tho
way OF gathering dirt, spliuters, noor
MIN ana the expeotoratipn of tlibef
cutous q other disease workers
Where comment was made to floor su.
perlntenoent about 'these matters II
was always the reply that this meat,
you'd afterwards be cooked, and that
thlS stcrii zalion would prevent an
danger from it's use. Even this. /,
may be pointed out in passing, ia not
wholly true. A very considerable
portlon or the meat so handled is sent
out as smoked products and in the
FORM OF sauSages, which are prepared
be eaten without being cooked.
A particularly glaring instance o.|
uhoioaniiness was found In a room
"i,ere the best grade OF sausage was
being prepared for export. 1t was
made from carefully selected meat.
and W@s being praparud to b, cate,
uncorked. Ia this case the emuloyae
carted the choppa Up N at across a
room in a barrow, me haudlcs-ot
were flthy with grease. The
noat was then tnroWn out UPON ia
oles, and the employee climbed unon
table, handled the meat With hls
lnWashed hands, kpelt With his dirtv
'pron aud trousers IN contact with
meat re was spreading out, and
liter he had iDlshed his operation
'galn took hold Of the dirty handles
bne w~heel4arrow, wei back fol
'nother load, and repeated this GRO.
'css Indefinitely. Inquiry developed
ne TACT that there was no water In
aus room at al, aoa the only method
ne man adopted for cleaning his
'o'.o3 VAS TO ruo them against hia
Fly apron or on his still ii th,er
,
as an txtrom" example Of the en- f,
nc disregard Gu tho part OF employ ,
90 any notion or cleanliness In Z
AndiiDg dressed meat, we saw O. hog +.
"a; b&d just been kill,d, cleaned, +
.ashed ard stared on its way to the =
)oiinH room fell from tho SLIDING rail
} . oifty Woooon floor and slide part =
tle way into u filthy mems priv. :
was picked up by two EMPLOYEES. y
'aced upon 3 truck, carried into the l.
'oiipg room AMI hung up with other :
lfcaSses, no effort being made to !,
can it. Il
Treatment OF Meat After Inspeo !,
0n.-Thc radical dcfec6 Ia the pres v
system OF inspection is that tdogs
u 60 faf enough, 1t is confined at
'eSent by law to passing on the
'aitilFu!ness OF animals at the time ="
Kllilhf; but tho meat that Is ube5
sausage and IN the various forms of
protucts and other prepared
eat foods goes through many pro
sses' IN all OF which there Is posi-
NY or contamination through IN It
nitary handling, and further danger
+ ugh the usc Of chemicals. Daring re
ohcSc pr c Ssos OF preparation
ere Is no Government inspection Dt
q no assurance whatever that these
'a''l.od products are wholesome and M