12 BULLETIN 1084, U. S. DEPARTMENT OF AGRICULTURE. 



has for mixing and adulterating his feeds ; on the other hand, in a 

 cannery cleajiliness is of first importance. In every step of his work, 

 the inspector should give careful attention to this feature. An ele- 

 mentary knowledge of the conditions favorable to the growth of 

 microorganisms will greatly aid him in making efficient inspections. 

 The cleanliness which satisfies many housekeepers and many mana- 

 gers of canning plants is not usually sufficient from the point of view 

 of the food inspector. Unless they are clean, small crevices, nooks, 

 and corners become breeding places for millions of microorganisms. 



The canning industry is widespread. A great deal of canning is 

 done in small canneries near the fields where the fruits and vege- 

 tables are produced, where adequate water supply and drainage 

 facilities may be lacking. The canner does not always appreciate 

 the necessity for sterilizing his apparatus and for maintaining that 

 degree of cleanliness which insures a wholesome product. The 

 specialists of the Bureau of Chemistry have sometimes found condi- 

 tions far from satisfactory on the premises of canners who sincerely 

 believed that they were doing everything necessary to keep their 

 canneries in a first-class, cleanly condition. Examination revealed 

 many sources of contamination. In many instances the canners have 

 expressed surprise when the possibility of contamination through 

 such sources has been pointed out. The inspector should make a very 

 careful examination of every factor that has a bearing on this 

 important point. A general survey of the whole process and equip- 

 ment will at once reveal flagrantly unclean practices or conditions. 

 but very close inspection is required to find the sources of danger in 

 those places which are on the border line and which to outward 

 appearance are clean. 



Walls which are either painted whit© or whitewashed are a great 

 aid in keeping the cannery clean, making the rooms lighter and so 

 revealing any cobwebs or dirt. Wooden floors should be water-tight 

 to prevent refuse from getting under the building where it will 

 undergo fermentation, thus producing bad odors and an insanitary 

 condition that will render ineffective every other precaution foi 

 cleanliness. Floors in certain parts of the factory must be scrubbec 

 and flushed frequently, an added reason for having water-tighl 

 floorings. 



The inspector should observe the cleaning equipment on hand 

 This is in itself an index to the cleanliness of the cannery. Note th< 

 water taps, their number, and how conveniently they are located foi 

 cleaning all parts of the factory. Is the hose supply adequate' 

 Note the number and kinds of scrub brushes and brooms. Brushei 

 should be stiff, of split rattan or steel-wire bristles. Live steam 

 while essential for cleaning, is not sufficient alone to insure cleanliness 

 Stiff scrubbing brushes or brooms must also be used. Mold stick 



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