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health offered by the consumption of the 

 muscle of a tuberculous animal is ex- 

 tremely remote. It has never been pos- 

 sible to produce contagion with it, 

 experimenting on dogs, sheep, pigs, 

 rabbits, swine, goats etc, obliging them 

 to injest raw meat from animals slaugh- 

 tered in the slaughter houses and 

 withdrawn from consumption on account 

 of tuberculosis. If that is the result 

 obtained with raw meat, it must be 

 agreed that human ealth runs no im- 

 minent risk, upon eating' cooked meats, 

 inasmuch as a temperature of 85° <• 

 safely sterilized any meat contaminated 

 with the bacillus of Koch. Otherwise the 

 theory of hyg'ienists when they consider 

 that « Pasteurization* makes milk taken 

 from tuberculous cows fit for food would 

 be destroyed. 



Some French experimentalists go so 

 far as to believe that meat from animals 

 with advanced tuberculosis, notcaquectic 

 may be served to the public without 

 danger of poisoning, nor contamination. 



