202 Journal of Agricultural Research voi. xvii. no. s 



Fiedler (i, p. 26-29) found that if small particles of trichinous meat 

 were heated to 35° R. (43.75° C.) in water the heating had no other effect 

 than to render the parasites more active when viewed at the same 

 temperature under the microscope. Similar results were obtained by 

 heating to a temperature of 40° R. (50° C). The trichinae in finely 

 chopped meat held at a temperature of 50° R. (62.5° C.) for 15 minutes 

 and then cooled were found to show movement when gently warmed, 

 but reexamination of the meat 24 hours later failed to show any trichinae 

 that would move when warmed. This experiment was frequently 

 repeated with similar results, and similar results were obtained with a 

 temperature of 52° R. (65° C). Temperatures of 58° R. (72.5° C.) 

 and upward,, allowed to act for a period of 10 minutes in all cases, affected 

 the parasites so that no movement occurred afterward when gentle heat 

 was applied. Three rabbits and a cat were fed trichinous meat after it 

 had been heated 10 minutes at a temperature of 50° R. (62.5° C), and 

 none became infected. Trichinous meat heated 10 minutes at a temper- 

 ature of 40° to 42° R. (50° to 52.5° C.) infected a rabbit. In another 

 experiment meat heated at 40° R. (50° C.) for 10 minutes failed to infect 

 a young cat. Trichinous meat heated at 60° R. (75° C.) for 10 minutes 

 failed to infect two rabbits. 



In another paper Fiedler (2, p. 467-468) reported an experiment in 

 which he fed two rabbits with minced trichinous meat that had been 

 heated in water for 10 minutes at a temperature of 50° R. (62.5° to 

 65° C). No infection resulted. He also reported an experiment in 

 which two rabbits were fed with trichinous meat that had been heated in 

 water for 10 minutes at a temperature of 45° to 46° R. (56.25° to 57.5° C). 

 No infection resulted. 



Haubner (4) states that the smoking of pork at a temperature which 

 reaches and exceeds 52° R. (65° C.) kills the trichinae or brings about 

 their early death. 



Rodet (12) states that trichinae do not die at a temperature of 55° 

 to 60° C. He also asserts that they survive even a temperature of 70° to 

 80° C. and succumb with certainty only to a temperature of 100° C. In 

 support of his views Rodet presents very imperfect experimental evidence. 

 He states that he placed pieces of trichinous muscle in water at a temper- 

 ature of 70° to 80° C. and allowed them to remain there for some time. 

 Upon being taken out of the water the trichinae in the meat were still 

 lively. When plunged into water at 100° C. they were killed and became 

 completely uncoiled. 



Fjord and Krabbe (j) concluded that encysted trichinae die at 52.5° C. 

 after a 30 minutes' exposure. At 54° C. they sur\dved 10 minutes and 

 at 55° to 56° C. they died in 5 minutes. Their method of procedure 

 consisted in cutting up trichinous meat and heating it in a vessel contain- 

 ing warm water while agitating the contents with a thermometer. To 



