124 BACTERIOLOGY OF MEAT AND MEAT PRODUCTS 



No proper differentiation of the isolated bacteria was carried 

 out. 



These results may be compared with those obtained by the 

 same observer in regard to emergency slaughtered animals, 

 i.e. animals killed on account of some diseased condition. 

 Examining 49 specimens of musculature Horn obtained 31 

 per cent, of positive results (31 with and 21 without enrichment 

 methods). 



Zwick and Weichel 1 also investigated this matter using five 

 different methods. Their results agree with those of Conradi as 

 regards the frequency of the occurrence of bacteria in the liver, 

 but not as regards the other organs. For example, in only one 

 out of the 63 musculature specimens examined were bacilli 

 found (B. coli group). 



The general results obtained by different investigators show 

 that bacteria may be present on the surface of meat, this being 

 largely a question of cleanliness and amount of contact with 

 bacteria-containing materials, and also in the depth of the meat. 

 As regards musculature the evidence is not concordant, but as 

 regards the liver, and to a lesser extent other organs, it is evident 

 that they may contain bacilli, some of which are possibly patho- 

 genic to man. The chief value of the above observations is 

 however rather to show that in examining organs from possibly 

 diseased animals too much stress must not be attached to the 

 mere presence of bacilli without corroborative evidence as to 

 their disease-producing role. 



As regards fish Ulrich 2 found that the number of bacteria in 

 or on raw fish is considerable even at ordinary temperatures ; 

 the bacilli present being largely B. coli and B. proteus group 

 organisms. 



Prepared meat. 



Chopped meat (Hackfleisch). German bacteriological 

 examinations do not usually mention the actual numbers and 

 kinds of bacteria present, but it is evident that very large 

 numbers of bacteria will be present. Gaertner group bacilli 



1 Arbeit, a. d. Kais. Gestmd., 1911, vol. XXXVIII, p. 327. 

 8 Zeit.f. Hyg. 1906, LIII, p. 176. 



