200 HOG CHOLERA 



spection regulations are much more specific in 

 regard to the manner in which the distinction be- 

 tween the fit and the unfit shall be drawn, but the 

 distinction is based wholly on considerations deal- 

 ing with the fitness of the meat for human food. 

 Veterinary sanitary considerations, which would 

 include atempts to require cooking or rendering 

 of all carcasses which contain hog cholera virus, 

 do not enter in. The parts of these regulations 

 which refer specifically to hog cholera read as fol- 

 lows: 



" Regulation 9, section 2, paragraph 2. All hogs 

 plainly showing on ante-mortem inspection that they are 

 affected with either hog cholera or swine plague shall be 

 marked 'U. S. condemned' and disposed of in accordance 

 with section 8 of this regulation. 



"Regulation 9, section 2, paragraph 3. If a hog has 

 a temperature of 106 F. or higher, and if it is of a 

 lot in which there are symptoms of either hog cholera 

 or swine plague, in case of doubt as to the cause of the 

 high temperature, after being marked for identification, 

 it may be held for a reasonable time, under supervision 

 of an inspector, for further observation and taking of 

 temperature. Any hog so held shall be reinspected on 

 the day it is slaughtered. If upon such reinspection, 

 or, when not held for further observation and taking of 

 temperature, then on the original inspection, the hog has 

 a temperature of 106 F. or higher, it shall be condemned 

 and disposed of in accordance with section 8 of this 

 regulation. 



"Regulation 9, section 2, paragraph 6. All animals 

 which, on ante-mortem inspection, do not plainly show, 

 but are suspected of being affected with, any disease or 



