BUREAU or ANIMAL INDUSTRY. 245 



colon bacillus, some strains fermenting glucose, lactose, and saccha- 

 rose, and some only glucose and lactose. There were also organisms 

 which corresponded with the classical description of Bacillus fecalis 

 alkaligenes. No organisms corresponding to the typhoid bacillus were 

 found. 



Some packing houses have experienced difficulty in preparing the 



Eroduct known as ''sausage in oil" so that it would keep well after 

 eing taken out of the refrigerator. An investigation was undertaken 

 with the object of impro\ang, if possible, the methods of manufacture. 

 The study showed that sausage in oil as found in the market in un- 

 opened cans is never sterile, organisms of the subtihs group being 

 constantly present and occasionally also organisms of the colon- 

 typhoid and proteus groups. Eighteen packing estabhshments were 

 visited by Dr. McBryde, of this division, and the methods of process- 

 ing and handling this product were observed. In no case was the 

 inside temperature of the cans raised sufficiently high in processing 

 to insure the sterility of the product. Experiments were ca/ried out 

 at different plants to determine how high the cans could be heated 

 without injury to the product, and also to determine the effect of this 

 heating on the bacteria v. hich exist in the sausage when it is packed. 

 These experiments showed that temperatures above 195° F. usually 

 injure the casings of this sausage to such an extent that its market 

 value is seriously impaired. Under these conditions it is manifestly 

 impossible to destroy the very resistant spores of Bacillus subtilis in 

 the sausage after it has been packed, as a much higher temperature 

 than 195° F. would be required. This temperature, however, would 

 be sufficient to destroy the nonspore-bearing organisms of the colon- 

 typhoid and proteus groups. 



As a result of practical tests and laboratory study, recommenda- 

 tions were made that all cans of sausage in oil be heated sufficiently 

 high to insure an inside temperature of 160° F., and that this tem- 

 perature be maintained for at least one-half hour. It seems not 

 unlikely that the spores of Bacillus suhtilis are chiefly introduced 

 through the cereals added to the sausage, and experiments are beinii: 

 carried out to determine whether these organisms may be destroyed 

 by heating the cereals before they are added to the sausage. 



Recent investigations at establishments under inspection have 

 revealed the presence of foreign material in the livers of swine. Such 

 livers are characterized by slightly raised, light-brownish areas which 

 give to the organs a somewhat mottled appearance. These areas do 

 not resemble a parasitic condition, but are quite characteristic and 

 may be readily recognized. When cut across the affected area the 

 livers show a lighter color than the normal liver tissue, and this con- 

 dition is more noticeable around the hepatic veins. These livers 

 frequently contain hair, and in some instances bristles are found pro- 

 trudiQg from the smaller branches of the hepatic veins. Frequently 

 these hairs are attached to rounded plugs of fat or to masses of 

 chocolate-brown material. The plugs of fat are particles of tissue 

 from the sticker's wound in the neck which are driven into the vessels 

 by the beaters in the dehairing machine. The chocolate-brown 

 material represents'discolored blood clots which result from the action 

 of the hot wash water on the blood of the veins. In some establish- 

 ments a large percentage of the hog livers show the condition above 

 described. 



