BUREAU OF ANIMAL INDUSTRY, 807 



is recognized by all authorities on meat inspection as the fundamental 

 principle, in fact the keystone, of an efficient meat-inspection service. 

 The improvement in sanitation has already been mentioned. The 

 proportion of condemnations since 190G is about 50 per cent higher 

 than for a similar period before that year. 



Some comment has been made on the bureau's practice of marking 

 meats as inspected and passed when the animals were slightly af- 

 fected with disease which, in the opinion of experts, did not affect the 

 wholesomeness of the meat. The suggestion has been offered that 

 such meat, instead of being given the usual mark " U. S. inspected 

 and passed," should be marked in a special way to show that although 

 it is believed by the inspector to be wholesome it comes from an 

 animal not entirely free from disease. Only two ways of marking 

 meat are provided by the law, one for meat that is inspected and 

 passed and the other for meat that is inspected and condemned. No 

 provision i^ made for any qualifying mark to be placed upon meat 

 that is inspected and passed, and it seems that before any such plan 

 could be adopted it would be necessary for Congress to amend the law. 



AMENDMENTS TO THE LAW RECOMMENDED. 



The meat-inspection law of 1906 has brought about great improve- 

 ment in requiring the correct labeling of meat products, but this 

 feature of the law is not entirely satisfactory. Trade labels on pack- 

 ages of meat products, besides showing the true name of the product, 

 the inspection legend, and establishment number (with manufactur- 

 er's name if desired), as at present, should in addition be required to 

 show the principal ingredients in the case of mixed products. 



It would also be desirable for the department to have more au- 

 thority over the class of places that are granted exemption by the 

 present law. The law exempts from inspection farmers and retail 

 butchers and dealers, but provides that the Secretary of Agriculture 

 may require inspection even in these instances when he thinks it 

 desirable. As the amount of meat shipped by such persons in inter- 

 state trade is relatively small, the compelling of inspection docs not 

 seem to be justified in view of the expense that would be involved. 

 It would seem better if these persons were permitted to ship their 

 meats in interstate trade only after having received a certificate of 

 exemption from the Secretary and after an inspection of their 

 premises has shown them to be in a sanitary condition. This is in 

 effect being done now, but the authority for doing it is not clear. 



MICROSCOPIC INSPECTION OF PORK FOR TltlCHIN^. 



During the past session of Congress a special message was sent to 

 that body by the President recommending the appropriation of ad- 

 ditional funds for the purpose of conducting a microscopic inspec- 

 tion for trichina? of such pork as is usually prepared to be eaten 

 without cooking. This action was brought about through the death 

 of several persons after having eaten uncooked ham which had been 

 prepared in a manner similar to that used in preparing certain 

 varieties of corned ham. Wliile this class of meat has been cured, 

 and in some instances smoked, the curing is insufficient to destroy 

 the trichina parasites which may infest the meat. For several years 



