The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1911-04-07
CBy G. II. MeKenney, N. D. W

(By G. II. McKenney, VI. d. W
BY the term meat inspection is un-
derstood the professional inyestiga-
ton and judgment on the entrails and
meat OF slaughtered animals with ref.
erence to their fitness as human food.
In a broader sense. meat inspection
ing animals slaughter, which examina-
tion IS required for more accurate
judgment on the fitness OF the meat
for consumption. Furthermore, meat
Inspection embraces the supervision
OF public meat markets, as well as OF
all products This control OF the mar
ket and industrial occupations Is
necessary supplement TO true meat In
~ ection. For the meat OF healthy
animals which. in and OF itself, is
suitable for consumption, may, in con.
sequence OF improper preservation or
other treatment, become subsequent.
l. unfit for consumption by man.
Tho problem connected with the
procurement and maintenance OF
wholesome and hygienic food supply
for the people Is unquestlonably one
OF the most important subjects with
which the sanitarian has to deal pub
lie health demands the purity OF ami.
NAL food products. The vast quaint
lty OF meat consumed in the United
States, where this food-stuff Is plenti.
ful and comparatively low in price
renders 1t OF essential importance
that nothing but innocuous and nutri.
tious meat products be placed upon
the market. These facts, together
with our knowledge -authentically .s
tablshed-of the communicability TO
man OF many animal diseases. compel
us to recognize the urgent demand
for hygienic meat supply-a supply
that Is clean, wholesome and abso
lutely free from disease.
The chief purpose OF meat inspec.
tion Is TO protect man against the
dangers which threaten him from
eating meat These dangers are OF
several sorts. The most serious con
sist in the possibility of the trans.
mission OF animal parasites (tri- /
china and tape worms), as we'll as OF .
Infectious and toxic diseases tubercu-
loeis, glanders, anthrax. rabies, sep.
ticemia, pyemia. meat poisoning and
botullsm.
Tho sanitary supervision OF the
traffic In meat is one of the most i'm
portant parts OF public hygiene, since
meat forms the almost daily food OF
the greater portion Of human beings.
and consumers In the majority OF
cases are not in Il position to recog.
n'ze the wholesome or dangerous
character OF the meat OF which they
partake as food
Meat may possess the freshest ap-
pearance, the red color, the firm con
sistency or fat content. and the pecu-
liar odor-in short, all the character
istics OF perfectly normal meat-and
yet be unwholosome A well regu-
lated system OF slaughterhouses is as
necessary 10 public health as is a well
regulated system OF schools TO public
education. Reliable crlteria for the
differentiation OF wholesome and un.
wholesome meat are furnished only
by the inpsection OF food animals be.
fore slaughter and the investigation
of all parts OF animals after slaugh-
ter. by qualified meat inspectors.
graduated from colleges OF veterinary
science and meat inspection. and rec
ognized by the United States govern /
ment. {
Thus It happens that there is no
definite method of preparation by !
which all the unwholesome attaching I
70 meat under certain circumstances !
nay be removed. The consumer,
therefore,. can not protect himself S
by private measures. Fur Il
hermore. experience has shown that n
he public, even in those cases in C
Thich 1t is possible, by observing GER Il