Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1906-07-21
SUPPLEMENTARY REPORT.
Ma jority of Small SIaughterhouses I'm
sanitary Says Dr.. Harrington.

Boston, July 20.-As a supplement to his
recent strong report on canned meats.
Dr. Charles III. Harrington, secretary Of
the State Board Of Health. has issued
report on the slaughter houses, packing
establishments and sausage factories Of
Massachusetts. This report is found in
the Monthly Bulletin of the State Board
of Health of Massachusetts" an official
publication which will be ISSUED TO the
public next week.
Under the caption "The Slaughter
Houses. Packing Establishments and
Sausage Factories of Massachusetts" the
report says:
1.-THE public mind has lately been much
disturbed by the revelations concerning
conditions which obtain in certain Of the
hacking houses ana questions have been
repeatedly asked concerning the condi-
ton of the establishments within, this
commonwealth.
"AIl of the large establishments and
number Of small slaughter houses, tn"
| latter chiefly in the country districts,
| have been examined 1t will he seen by
the report submitted that the larger
plants and Il number of the small ones
are beyond criticism. The great major
| ity however, Of the small slaughter
| houses examined in the rural districts
| are kept in anything but a sanitary cor
dition.
| IN the report the names of the own
crs of the improperly conducted plants
are withheld for obvious reasons"
| The report then discusses the more i'm
portant Strengthening and packing houses
Thc questions of ventilation and santa
| ton entered largely into the cXamina-
| ton Of the plants, special attention be
| ing paid to the condition Of help en-
pIoycd, and splitting in the workrOoms.
| Under the head of Sausage Factories
and Canning Establishments" the report
SAYS:
| The conditions obtaining in the estab-
| lishmcnts examined are, in the main,
quite satisfactory, but i'll some instances
there is much room for improvement es-
| pccially in the matter Of dirty floors.
pror,:scuous splitting and treatment of
meats which fall on the floor
| In the following manner, the report dis
cusscs the sausage factories and canning
establishments which have decidedly OBJ
iectforable conditions and the names Of
present, at least, pending improvements:
| ''--- Company, Boston, manufac-
turcr of sausage and smoked hams.
| THE several workrooms are fairly well
lighted and ventilated. The room in
| which the meat is trimmed and cut is
dinGy. The floor is covered with saw
| dust, which is swept UP daily; 1t is
washed once a week.
| "Thc meat grinding and sausaG c-stuff-
ing room has lately been wllitewashcd.
The floor is said to be washed daily but
on the day Of examination it was greasy
and blackened. The tubs used for hold
ing meat arc lined with galvanized ron
which has become slightly raised at the
| junction of the bottom and sides. making
thorough cleaning impossible.
The smoking and boiling room has a
fioo' which is partly concrete and partly
| wood. 1t is said to be washed daily but
ut the time of visit was very black and
dirty and in places also muddy. The
| water closet in the corner Of the room
vcntilates directly into the room.
Much splitting was observed through
out the plant and it Was noticed that
| meat which fell on the floor was thrown
back into th2 Earrel without being clean
Cd. The employees have a healthy APP
pclrance."