The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1914-08-13


meat which are perfectly good food
when thoroughly cooked have been con-
demned because of the presence of
strictly localized cysts or LESSONS in
animals. This meat is of the type
which the German and Austrian gov
ernments have long permitted their
packers to sterilize by cooking and sell
at shops in a cooked condition.
This meat which, cooked, finds ready
sale at a lower price than raw meat in
Germany and Austria, consists of por-
tions of the flesh of animals which
have localized cysts or LESSONS which
make the Immediately affected muscle
or tissue unsuitable for food, but which
do not affee.5 the remaining flesh of the
animal or render it unhealthful. Por-
tions usually organs or glands) con-
tanning cysts or LESSONS are cut away
and condemned These cysts and le-
sions do not come from any of the
highly dangerous diseases, for any in
quire the condemnation Of the Whole
carcass.
Under both the old and the new reg
ulations, in cases where the diseased
condition is trivial and strictly local
lied, the unaffected portions of the
carcass, which are free from any sus-
picion of disease, are passed for food
and allowed to be sold in the raw
state.
On the other hand, all carcasses and
all parts diseased to an extent render
ing them unfit for food are condemned.
Between these two classes lies the
class of meat which may be sterilized
under the new regulations. This CON
sists of parts of carcasses believed to
be entirely healthful, but which come
from carcasses affected to somewhat
greater extent than would allow the
passing of these parts for food in the
raw state, because these parts may con-
| tain chance cyst which if eaten raw,
might lead to tapeworm or other di-
seases. These accidental, cysts or le-
sions, even if present are rendered en-
tirely harmless by thorough steriliza-
tion in cooking.
While the packers of Germany and
Austria for many years have widely
availed themselves of this method of
saving, by cooking, huge waste OF
meat, it is not known how far the Am
erican packers will care to follow the
practice 1t is believed, however, that
if it is undertaken it will make avail
able large quantity of cooked meat
which is now wasted.
Other Inspection.
The provisions relating to the post
norton 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 scientific
knowledge. The regulations governing
the carcasses of hogs suspected of hog
cholera have been made much more
stringent.
Safeguarding Inspection.
The rules and regulations govern
ing the disposal of 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 gu. S. Inspected and
Passed. can appear only on meat that
has passed a rigid ante mortem inspee-
ton at the hands of skilled veterin-
arians.
Raw Pork Prohibited.
On account of the danger from
trichinae in pork and the lack of any
known method of inspection which
affords an absolute safeguard, the reg
ulations prescribe that no muscle It's
sue of pork shall be allowed as an
ingredient of any article such as sum
mer sausage, or similar foods which
customarily are eaten without cook
ing. To be included in articles which
may be eaten without home cooking,
the pork must have been subjected TO
a temperature sufficient to destroy all
live trichinae, or subjected to some
other approved treatment which may
hereafter be discovered.
Sanitary Regulations.
The regulations governing the sani-
tary condition of packing establish
ments, the cleanliness of employees,
and the care of utensils and instru-
ments have been redrafted into a
series of definite rules. This, it is be-
lieved, makes compliance with the
rules easier on the part of the packers
and makes detection of violations SIM
pier for the inspectors.
These rules are very explicit as to
the provision of washing and toilet
facilities for the help, as to the condi-
ton of clothing, and as to the cleanli-
ness of the hands of those handling the
meat. The rules also explicitly pro-
hibit the passing of meat which has
been allowed to touch floors or become
contaminated by contact with con
dcmned meat or knives used in butch
ering diseased meat.
Imported Meat.
The regulations regarding import
| ed meats are redrafted so as to be