The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1921-01-17
Tells HOW TO
KILL TRICH|NkE
Department of Agriculture Car.
ries on Experiments With
Aid of Packers.
Make PORK SAFE TO EAT
Salt and Suitable Temperature Fa::::
to Parasite-Time Element Is
Also Figured Out for Each
Variety Of Product.

| variety OF PRODUCT.
Westinghouse long series of cA
periments to ascertain what treat
ment, other than cooking, will tho.
Oughly destroy trichinae and rende.
pork products safe for cons,llnpriol.
has recently been conducted by the
United States Department of Agricul.
ture. 1t is hoped that the findings
from these experiments will save
many from the dreaded disease
trichinosis. Hygienically, the custom
of eating uncOoked pork and pork
products Is regarded by the medical
profession as very much to be discour-
aged; but the tOoths0me summer
sausage, smoked sausage, pepproni,
picked sausage and number of 9TH
er dainties continue to tempt the
American public to defy the physician.
The experiments proved Of double
service. In addition to fixing the
safety in the various methods of cur
ing pork without cooking, they cut
down the time consumed in the proc
esses In some cases as much as five
days, permitting considerable saving
in the cost of manufacture. Prior to
these Investigations comparatively lit
tie was known concerning the effects
of processes used in curing pork upon
the vitality Of trichinae, which is the
cause Of trichinOsis.
Proper Methods Prescribed.
1t has been assumed as a governing
principle by the departments special
lists that the consumer is himself re-
spOnsible for the proper preparation
Of fresh pork and pork products that
are usually cooked before eating, but
that the manufacturer is. under obi
cations to make sure that pork prod
ucts sold as cooked products are prop
erly cooked, or, if of kind custom
arily eaten without cooking, to make
sure that the products are free from
live trichinae.
In the federal meat inspection regu
latiOns it is therefore provided that
products cooked in establishments un-
der inspection must be cooked in &C
cordance with methods approved by
the bureau of animal industry.
Most Of the departments expert
mental work was carried out in CO.
operation with certain meat packing
establishments in Chicago. The in
vestigatOrs selected the methods OF
preparing pork without cooking tina
seemed likely to be efficacious in de
strOying trichinae and at the same
time suited to practical requirements
Of manufacture. Several new met.,
DDS were devised.
The investigation shows that pork |
products of the kinds customarlly |
eaten without cooking may be reD
dered safe for consumption, so far us
trichinOsis is concerned, but that 1t |
is necessary to follow a special curing
process adapted to each. Salt is an
essential in most of the processes.
Sausages of moderate size have
been rendered harmless by mixing not
less than three and one-third pounds
of salt with every hundredweight Of
meat, followed by preliminary curing
and then by drying. After the salt /
has been introduced the sausages !,
must be dried at least 20 days in
not lover than As degrees
Fahrenheit. A period Of five days is
allowed for preliminary curing, which
may be curtailed, provided the time In
the drying room is CORRESPONDENCE in
creased.
Treating Other Varieties
In the case of pepproni, which are
sausages" stuffed in long, narrow, thin
castings, 1t was found feasible to re-
duce the curing period to 20 days, Of
which at least 10 days must be given
to drying.
Smoked sausages may be rendered
harmless by being subjected to a pre-
iminary cure and then smoked at
ranging around 80 de-
yrees Fahrenheit for 40 hours, fol-
owed by drying for ten days. Sausage
smoked at temperature of 1926 de-
yrees to 100 degrees Fahrenheit, for ;
relatively brief period, following a
curing period Of six days,
s rendered harmless without SUISSE
luent drying.
Hams are rendered free from
richinae by two methods. One is to
'ure them with dry salt-four pounds
II more to the NEUTRALITY-SUSPICIOUS. a
'eriod of 40 days, and then smoke or
'ale-dry them for ten days at tenn
'erature not less than 95 degrees.
'he second method is to cure them on {
he basis of three days for every
ound Of meat, followed by 48 hours
f smoking at temperature Of not :
ass than 80 degrees, and finally by :
0 days drying at temperature not Z
over than As degrees.
Salt and suitable temperatures are
ne principal means of destroying