The Richmond Virginian. (Richmond, Va.) 1910-1920, 1919-08-23

Methods tor pfsvSntins the spoilase
ana loss Of large quantities 0f poultry.
egks, shrimp, ash. and Othet ford
products have been developed ~
specialists OF the bureau Of chemistry.
United states department OF AgftcuI-
ture. who have been investigating
commercial practices In handing.
shipping. and storing foodstuffs.
The rapidly increasing cost OF all
food products makes II highly neces.
| sary to reduce spoilage by every
available means, say the specialists.
Much loss OF foods due to spoila9e
while in transit ana In hands Of deal
ers can be prevented II correct meth
DDS for packing. shipping, storing, and
handling are followed from the time
the foods are produced until they
reach the consumer
Methods for preventing spoilaSe are
based upon extensive laboratory stu
dies Of the habits and methods OF
operation OF the minute bacteria,
molds, or yeasts which produce spoil
age. There are many varieties OF
these tiny organisms, and each variety
acts in its own peculiar way. The
| conditions which permit or promote
! the growth Of these destructive enc
mics, a. well as the conditions which
retard or entirely prevent their
growth, are learned by extended in
! vestigations.
Experim ents are made to determine
| the best ways to apply the principleA
| OF sanitation, sterilization, dehydra-
| ton, and refrigeration to different
| classics OF foods under varying trade
conditions. The results OF the. expert
ments are then tried out on 4 COM
| mercial scale and the most ef1cient
| and practical methods adopted. The
improved methods are introduced into
the industry by means OF bulletins
which give working plans and infor-
nation regarding them. and through
the personal assistance Of technical
specialists who are sent to cooperate
with the leaders OF the industry who
desire their services.
Methods for packing and shipping
| eggs so as to reduce the enormous
| losses, due to breakage in transit. have
been applied through the cooperation
j OF the United States railroad admins
trAtton and shippers OF egyA. In the
| experimental work~ on which the
| methods were based. an instrument
for measuring the shocks to which
cases Of eggs are subjected while in
railroad cars was devised and found
| to be highly useful in determining the
| causes Of breAkAge. Instructions a.
10 now 10 prevent SpOllA4e IN eggs
by proper Gambling, cooling. and pack
ing have been issued in a number OF
| pam phlets
] Plans have been furnished for small
preceding plants that will enable
small shippers OF poultry to ship
dressed chickens and turkeys with q
minimum loss from spoiiage. Model
| refrigerator cars have been built and
! extensive experiments mado in the
shipping Of poultry for long distances
The best methods for killing. dress
Ing. packing and shipping poultry have
been determined and are being adopt.
ed generally by the poultry industry
Studies have been made to prevent
spoliAge In the commercial canning OF
tomatoes, catsup, tomato pulp. and
similar productA Bulletins have been
I issued, giving the results of the In
/ vestigations and outlining practical
factory methods which reduce spoil,
4 age to . minimum.
i Improved methods for handling
] packing annd shipping shrimp and
sardines have been worked Uu,. In