The Washburn leader., 1916-02-18
BEWARE RAW PORK
Warning Is Issued by Depart.
ment of Agriculture.
Disease May % Contracted by Eating
/; the Flesh Of Hogs, In Any Form,
I; Not Thoroughly Cooked -
Timely Hints.

tie possibility that illness may follow
the eating Of pork that is raw or no
thoroughly cooked. The danger II
greatest at this season Of the yea
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-killinl
time on the farm than ct any othel
time.
American people as . rule prefe,
cooked pork, but there are many who
perhaps unknowingly. consume pork In
IN uncooked condition, either In the
form Of raw ham or uncooked sau
sages. In many localities consider
able amounts of these products are
made up and consumed at home, OF
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.
which may result from 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, 1S98.19O6, when the
carcasses of hogs we're inspected mi
croscopically BY federal inspectors, Of
S,o00, 900 carcasses so inspected, 1.41
per cent contained living trichinae
and 1.16 per cent contained trichina.
ike bodies or disintegrating trich'
nae. In other words and in round
numbers, trichinae were present in l
out Of II hogs, and II the presence
Of dead trichinae and trichinalike
bodies is included, In 1 out of every
80 hogs.
Unlike many other infectious dis.
eases, the severity of an attack OF
t1ichinosis depends upon the number
of parasites swallowed. Large quan.
titles of slightly infested pork must
be eaten in order to produce appre.
cfable effects. II 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 1t.
''" According to specialists of the de-
partment, trichinae die when sub
jected to temperature of about 40
degrees F. All products containing
pork which are prepared to be sold as
cooked products in establishments op-
Grating under federal meat inspection
are required to be cooked sufficiently
to insure temperature high enough
to 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
eustomarily to be eaten without cook
Ing, such as certain kinds of hams,
and summer sausages, must be manu-
iactured 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 degrees F. for 20 days.
The vitality of all trichinae is de-
This is one method of safe.
guarding pork products that are to be
eaten without cooking. Other methods
followed in establishments operating
snder federal meat inspection consist
Ia curing and drying the products ac-
eording to certain rules which the
manufacturers are required to follow.
Although products that are special
y prepared for eating uncooked and
bear the mark of federal inspection,
nay be used with safety, the custom
pf eating raw pork is not to be en-
In any case It should be
that fresh pork, or ordi-
nary cured pork products, are not
safe as food unless properly cooked.
It can not be determined with cer-
lainty by inspection whether pork is
.ree from trichinae, and the federal
meat inspection mark does not guar
lntee the fitness Of pork for food II It
b eaten raw.
A practical rule for cooking pork
3 to cook It until It has lost it's red
color throughout all portions, or II .
race Of this color is still present, at
least until the fluids Of the meat have
become more or less jellied.
CIVIL WAR SHELL ExPL0DEs