Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1906-06-08

Deet, and other compounds. some Oh
the privies are situated at a long dis
tance from the workrooms. and men
relieve themselves on the killing rtoors
or in a corner of the workrooms.
Hence, in some cases the fumes Of the
urine swell the sum of nauseating
odors arising from the dirty blood
soaked, rotting floors, fruitful culture
beds for the disease germs of men
and animals.
A Model slauehterhouse in Contrast
with Those Of Chicago.
In impressive contrast to the condi-
tlons that we saw in the stock yards
of Chicago is an establishment that
Mr. Reynolds visited In New York
City. 1t we'll merits a description in
those particulars in which 1t is vastly
superior to similar concerns in Chica-
go. The two upper floors used for cat
tie pens are, paved with well-laid
bricks and cement, with side walls of
brick, the top floor being covered to
protect the cattle from the weather
The killing floor is paved with blue
stone, sloping toward well arranged
drains, and has large air shaft for
special ventilation and abundant win
dows. The ceiling and upper side
walls are of hard cement. with steel
crossbeams and cement-faced steel
supports. The lower side walls are
covered with white porcelain brick.
When the slaughtering of each day Is
finished, water is turned on, and in
not more than fifteen minutes the
room is so. thoroughly cleansed that
all perceptible odors and traces of the
work are removed. Other rooms, such
as. those for cooling and storage, are
of similar construction to the killing
floor.
Treatment of Meats and Prepared
Food Products.
Uncleanliness in handling products.
An absence Of cleanliness was also
found everywhere in the handling of
meat being prepared for the various
meat-food products. After killing
carcasses are well washed, and up to
the time they reach the cooling
room are handled in a fairly sanitary
and cleanly manner. The parts that
in bulk are also handled with regard
to cleanliness, but the parts that are
sent from the cooling room to those
departments of the packing houses in
which various forms of meat pro-
ducts are prepared are handled with
no regard whatever for cleanliness
Meat scraps were also found being
shoveled into receptacles from dirty
floors where they were left to lie un.
til again shoveled into barrels or in,
to machines for chopping. These
floors, 1t must be noted, were in mos
cases damp and soggy, in dark, i'll
ventilated rooms. and the employee!
in utter ignorance of cleanliness o.
danger to health expectorated at will
upon them. In a word. we saw mea
shoveled from filthy wooden floors
piled ON tables rarely washed, pushed
, from room to room in rotten box carts
in all of which processes it was in th
way of gathering dirt, splinters, foo
filth, and the expectoration of tuber
culous and other diseased workers
Where comment was made to foo
superintendents about these matters
1t was always the reply that this mea
would afterwards be cooked, and tha
this sterilization would prevent an
danger from its use. Even this.
may be pointed out in passing, Is no
, wholly true. A very considerable
portion of the meat so handled is sen
! out as smoked products and in tn
, form of sausages, which are prepare
! to be eaten without being cooked.
/ A particularly glaring- instance G
uncleanliness was found in a roor
, where the best grade of sausage wa
, being prepared for export. 1t wa
made from carefully selected meat!
|, and was being prepared to be cate
uncooked. In this case the employe
carted the chopped-up meat across
room in a barrow. the handles c
= which were filthy with grease. Th
meat was then thrown out upon table
and the employee climbed upon tn
= table, handled the meat with his III
: washed hands. knelt with his dirt
:, apron and trousers In contact wit
:, the meat he was spreading out, AM
! after he had finished his operation
- again took hold of the dirty handle
= of the wheelbarrow, went back for al
y other load, and repeated this proces
indefinitely. Inquiry developed tf
fact that there was no water in tn
room at all, and the only method ii
= man adopted for cleaning his hant
was to rub them against his dirt
= apron or on his still filthier trousers.
h AS an extreme example of the el
! tire disregard on the part of emplo,
ees of any notion of cleanliness
4 handling dressed meat, we saw he
Il that had just been killed. cleane
II washed, and started on its way
d the cooling room fall from the sli
d ing rail to dirty wooden floor al
d slide part way into filthy. men
3. privy. 1t was picked up by two er
g ployees, placed upon truck, carrie
l. into the cooling room and hung ,
IS with other carcasses, no effort beii
,r made to clean 1t.
e Treatment of meat after inspectio
N The radical defect In the prese
l. system of inspection is that 1t do
he not go far enough. 1t is confined
4 Dresent by law to passing ON d