SOME FACTS REGARDING TUBERCULOSIS OF FOOD 



PRODUCING ANIMAES AND PRACTICAL 



MEAT INSPECTION. 



BY DR. GKORGE 11. WOOI.FOLK.* 



Tuberculosis, commonly called consumption in the human, 

 is at the present time the most extensive, menacing and loath- 

 some disease of the human race, and I may say it is rapidly 

 becoming equally as common amongst our meat producing 

 animals; practically all animals, as well as all races of men, 

 being subject to its ravaging powers. It is conmianding the 

 attention of scientific authorities throughout the medical 

 world, and I am proud to say that some of them are represen- 

 tatives of the veterinary branch. 



It is a subject, therefore, in which we are all vitally inter- 

 ested, and one possessing a wide field for research and discus- 

 sion, but I shall only attempt to give some facts regarding the 

 disease as found in the domesticated animals. 



To discuss the subject in a logical manner, I will first give 

 you something of its bacteriology and pathogenesis. 



What is tuberculosis? Tuberculosis is a chronic, infective 

 disease, caused and disseminated by a specific micro-organism, 

 the tubercle bacillus. This fact was first discovered by the 

 eminent scientist, Prof. Koch, of German}-, in about the year 

 1882. Previous to that time it was generally believed that 

 tuberculosis was an inherited disease. This l)elief, much to 

 be lamented, is still held by many not thoroughly acquainted 

 with the manner in which it is produced. 



The tubercle bacillus (the little micro-organism producing 

 the disease) is a single celled, microscopic, non-motile, non- 

 chlorophylic organism of vegetable origin, that reproduces by 

 division of the cell, and so far as is known does not grow out- 

 side of the body except in artificial media, although it may 

 remain an indefinite period in a dormant state. 



Owing to the peculiarity of the tubercle bacillus after 



* Veterinary Inspector, U. S. Bnreau of. Animal Industry. 



