Imperial Valley press., 1914-08-06


Il Under both the old and the new
Regulations, in cases where the dis
leased condition is trivial and strictly
localized, the unaffected portions OF
the carcass, which are free from any
suspicion of disease, are passed fol
food and allowed to be sold in the
raw state.
On the other hand, all carcasses and
lall parts diseased to an extent rem
dering them unfit for food are con-
demned. Between these two classes
hes the class of meat which may be
sterilized under the new regulations.
This consists of parts of carcasses be-
lieved to be entirely healthful, but
which come from carcasses affected
to a somewhat greater extent than
would allow the passing of these parts
for food in the raw state, because
these parts may contain a chance
cyst which, if eaten raw, might lead
to tapeworm or other diseases. These
accidental cysts or LESSONS, even if
present, are rendered entirly harmless
by thorough sterilization in cooking.
While the packers of Germany and
Austria for many years have widely
availed themselves of this method of
saving, by cooking, a huge waste of
meat, it is not known how far the
American packers will care to follow
the practice, 1t is believed, however,
that if it is undertaken it will make
available a large quantity of cooked
meat which is now wasted.
The provisions relating to the post
mortem inspection of carcasses have
been made clearer and more explicit
so as to make the rules under which
the inspectors pass or condemn car
casses or portions of them exact and
in accordance with the latest scien-
tific knowledge. The regulations gov
erning the carcasses of hogs suspect
ed of hog cholera have been made
much more stringent.
The rules and regulations govern
ing the disposal CT condemned meat
and the use and integrity of the fed
eral marks have been redrafted to
meet fully all conditions which have
developed during the past six years.
AS a result, it is made certain that
the mark "U. S. Inspected and
Passed" can appear only on meat that
has passed rigid ante-mortem and
post-mortem inspection at the hands
of skilled veterinarians.
On account of the danger from
trichinae in pork and the lack of any
known method of inspection which af-
fords an absolute safeguard, the reg
ulations prescribe that no muscle It's
tue of pork shall be allowed as an
ingredient of any article such as
summer sausage, or similar foods
which customarily are eaten without
cooking. To be included in articles
which may be eaten without home
cooking the pork must have beer
subjected to temperature sufficient
to destroy all live trichinae, or sub
jecteJ to some other approved treat
ment which may hereafter be discov
cred.
The regulations governing the san
itary condition of packing establish
. ments, the cleanliness of employees anc
the care of utensils and instrument
have been redrafted into a series o.
definite rules. This, it is believed, will
make compliance with the rules cas-
ier on the part of the packers ant
make detection of violations simple
for the inspectors.
These rules are very explicit a
to the provision of washing and toi
let facilities for the help, as to tn
condition of clothing, and as to th
cleanliness of the hands of those hand
ling the meat. The rules also explic
lily prohibit the passing of mea
which has been allowed to touc!
floors or become contaminated b.
contact with condemned meat o
knives used in butchering diseased
meat. IS &kNWN
The regulations regarding importe'
meats are redrafted so as to be mor'
comprehensive and complete. Eacl
foreign country from which meats ar,
Icing shipped to the United State
will be supplied with copies, as will
United States consuls, so that stric
comnliance with them NAV be had.