The log cabin Democrat., 1916-03-25
BEWARE RAW PORK
Warning Is Issued by Depart
 ment of Agriculture.
Disease May Be Contracted by Eating 'the' Flesh of Hogs, in Any Form, Not Thoroughly Cooked
 Timely Hints.

Washington. D. C.-There is always the possibility that illness may follow the eating of pork that is raw or not thoroughly cooked. The danger is greatest at this season of the year when many people prepare for home consumption various food products that are customarily eaten without cooking. More of these homemade products are prepared at hog-killing time on the farm than at any other time.
 American people as rule prefer cooked pork, but there are many who, perhaps unknowingly, consume pork in an uncooked condition, either in the sages In many localities consider able amounts of these products are made up and consumed at home. or distributed throughout the neighbor- hood. Large quantities of pork prod ucts intended to be eaten raw are also prepared commercially.
 The disease known as trichinosis, NIISAi llidy HUH eating raw pork. is caused by certain round worms, called trichinae. These are microscopic in size and infest the flesh of hogs. The prevalence of trichinae in hogs is indicated by the fact that during nine years, 1S9S-1906, when the carcasses of hogs were inspected mi croscopically by federal inspectors, of S,000,000 carcasses so inspected. Al per cent contained living trichinae and 1.16 per cent contained trichina- like bodies or disintegrating trich- nae. In other words and in round numbers, trichinae were present in l out of Il hogs. and if the presence bodies is included. in 1 out of every 39 hogs
 Unlike many other infectious dis. eases, the severity of an attack of trichinosis depends upon the number of parasites swallowed. Large quan- titles of slightly infested pork must be eaten in order to produce appre- ciable effects. If severe illness fol lows the eating of a small amount of the meat, the pork must have been heavily infested.
 To avoid trichinosis, no form of pork in the raw state, including dried or smoked sausages and hams, should be eaten. All pork used as food should be cooked thoroughly. If this is done the value or wholesomeness of the meat for food purposes is not i'm paired by the fact that the parasites were present in it.
 According to specialists of the de partment, trichinae die when sub jected to a temperature of about l40 degrees F. All products containing pork which are prepared to be sold as cooked products In establishments op- erating under federal meat inspection gre required to be cooked sufficiently 10 Insure a temperature high enough 70 destroy trichinae throughout all | portions of the meat. Likewise, in order to protect consumers who are | careless or ignorant of the danger of | raw pork products of kinds prepared ! customarily to be eaten without cook | ing. such as certain kinds of hams | and summer sausages, must be manu i factured in accordance with methods which. 1t has been determined, destroy the vitality of any trichinae which may be present in the pork It has been found by investigations in the bureau of animal industry that if pork Is subjected to a temperature not higher than 5 degrees F. for 20 days. the vitality of all trichinae is de- stroyed. This is one method of safe guarding pork products that are to be eaten without cooking Other methods followed in establishments operating rnder federal meat inspection consist In curing and drying the products ac. cording to certain rules which the manufacturers are required to follow.
 Although products that are special. ly prepared for eating uncooked and bear the mark of federal inspection
 gay hs esed with safety. the custom