PREVENTION OF INFECTION. 



63 



15. All refuse should be removed from the room promptly. Bits 

 of fish in barrels and boxes act only as incubators to perpetuate the 

 infection. 



16. The finished product should be held in a reasonably cool place 

 in summer, and when shipped it should be handled under proper 

 temperature conditions as are other meat products. 



17. All new construction or remodeling should make ample provi- 

 sion for light. Many of the present structures are too dark. 



18. All rubbish, as barrels, hoops, staves, waste, etc., should be 

 removed from the flake yards and docks. 



19. Concentrated sulphurous acid should be used as a disinfectant 

 when steam is not available. One part of the acid to 50 parts of 

 water is effectual where much reddening has occurred, and 1 part to 

 200 parts of water will be effective in preventing growth if used often. 



o 



