198 HOG CHOLEKA 



11 2. In all other cases, with the exception of the 

 chronic forms of swine plague and the sequelae of this 

 disease and those of hog cholera, the carcass in all of 

 these diseases is to be considered fit for food but subject 

 to certain conditions. For veterinary sanitary reasons, 

 and partly in consideration of the causative agents in 

 the blood of swine erysipelas, swine plague and the acute 

 forms of hog cholera, the meat and fat are to be boiled, 

 steamed (rendered into lard) or pickled. The portions 

 affected by the disease should be condemned. 



11 3. In case of slow chronic forms of swine plague 

 without disturbance of the general condition, or sequelae 

 of this disease (adhesions, cicatrices, capsulated caseated 

 areas etc.) or of hog cholera (caseation of mesenteric 

 lymph glands, adhesions of intestines, formation of cica- 

 trices in the intestinal mucosa) only the affected portions 

 of the meat are to be condemned and destroyed. The 

 remainder of the carcass is fit for feed without any re- 

 striction. ' ' 



It will be observed that swine plague and swine 

 erysipelas are governed by the same general con- 

 siderations that apply to hog cholera. In view of 

 the fact that swine plague occurs most frequently 

 as a complication of hog cholera as well as of the 

 fact that rapid differentiation of all three dis- 

 eases based on abattoir examinations alone is not 

 possible, it is fortunate indeed that these diseases 

 run so nearly parallel in their relation to meat 

 inspection. 



From the excerpt from Edelmann we glean the 

 following essential considerations: first, the fit- 

 ness of the meat for human food is based on patho- 



