The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1914-08-13
New Regulations of Federal
Government to go Into Eff
feet Later in the Year.
PACKERS TO GET PERMITS
Sale Of Diseased Animals to be Closely
Watched by Federal Officials aad
People VIII be Safeguarded- Inspcc-
ton Not to Reduce Cost.

The new meat inspection regulations
governing the slaughtering of cattle,
sheep, swine and goats, and the prepa-
ration of meat food products in in
spected establishments, were signed by
the secretary of agriculture July Is,
1914
All the regulations become effective
November l, 1914 except those govern
ing imported meats, which go into eff
feet January /, 1915.
The department of agriculture is linn
tied by law to jurisdiction over the
slaughtering and packing establish
ments which sell their products in in
terstate or foreign commerce. These
establishments slaughter 60 per cent Of
the meat used in the United States
The Strengthening and packing estab-
lishments which sell their product
wholly within the state in which the
animals are slaughtered are beyond
the jurisdiction of the department
The new regulations, which occupy
81 printed pages, codify the many
amendments and rulings made since the
adoption Of the old regulations on
April /, 1908, and also add to the re-
quirements number of features sug-
gested by eight years experience in
meat inspection and conforming with
recent scientific discoveries.
The more important changes, made
as the result of the development of
veterinary science and practical exper-
fence in meat inspection, are as fol-
lows:
Diseased Animals.
The new regulations provide that in
spectors shall make a rigid ante-mor
tenn inspection, and if they find clear
evidence in the live animal Of di-
sease which units its for food, they
shall condemn the animal and prevent
its entry for slaughter into the food
preparing department Of the establish
ment. The animal so condemned must
be slaughtered in separate place and
put at once into the denaturing tank
to be turned into fertilizer or other
nonedible products. This rule is more
strict than the ante norton inspection
prescribed in the old regulations
Heretofore animals showing some evil.
dence of disease on ante.mortem in
spection were slaughtered on the same
killing floors as healthy animals, and
were not finally condemned until they
were subjected to post-mortem exam
nation.
Under the new rules, where the ante
norton inspector suspects live ami
NAL Of having a disease which might
render it unfit for food, but is not GER
tain of this condition, he will, as in the
past mark the animal GU. S. Sus-
pects," which will make its carcass
subject to special post-mortem exam
ination. The ante-mortem inspector is
also authorized to detain the animal
for further observation and taking of
temperature in cases where that seems
desirable in reaching a decision.
All animals at the time of slaughter,
even though no symptoms of disease
are visible on antemortem examina-
ton, are subject to careful post-mortem
examination before the meat can be
marked gu. S. Inspected and Passed ,
and allowed to leave the establish
ment
Withdrawal of Inspection.
The regulations prescribe that any
fa1o ghx I'll
ates any regulation may suffer the pen
atty of having all inspection with
drawn. This would mean that such es-
Establishments could not ship any meat
in interstate commerce or abroad This
is designed to strengthen the depart
ment IS authority to compel establish
uents to observe sanitary conditions.
Packers Permits.
In view of the present shortage and
high prices of meat, and the fact that
every pound of meat that is condemned
necessarily adds to the cost of produc-
ing meat that is passed, the new regu-
lations provide measures whereby the
packers can steriEze and cook thor
oughly certain classes of meat and sell
it in cans or sealed containers labeled
Plainly Seeond-class Sterihzed
This steiilized cooked meat which
the packers are to be permitted to
sci, as Second-class Sterilized' is
the meat of portions of animals the
fat of which the old regulations per-
mitted the packers to make into
edible lard and tallow. The process
of rendering served to sterilize the
fat and make it entirely hygienic.
The new plan extends the same prin-
ciple so as to utilize the lean portions
OF this meat which heretofore pack
ers have not been allowed to sell for
food purposes.
This action follows scientific inves-
legations made by specialists of the de-
partment, and by independent veterin-
arians and Psychologists. which hove