434 Veterinary Medicine. 



Antwerp, Utrecht, Rotterdam, Basle, and in Italy, and have 

 failed to convey trichinosis (Neumann). Colin found that in 

 large hams it sometimes took two months to destroy the trichinae 

 in the deepest layers, though those in the superficial parts had 

 been promptly killed. In .sausage, in which the salt was thor- 

 oughly diffused at the beginning, he found that a slight pickling 

 destroyed the trichinae in fifteen days. At Emersleben the trich- 

 inous pork, minced and salted, killed 33 per cent, of the persons 

 that ate it after 24 hours, but proved harmless to those that ate 

 it six days later. 



Hot Smoking at 60° to 65° C. (140° to 149" F.) for twenty- 

 four hours, kills the trichina, while cold smoking only attained 

 the same end after three days' continuous exposure to the smoke. 

 (Kiichenmeister, Haubner, Lei-sering). 



The de.structiveness of these methods is undoubted, yet every- 

 thing depends on the degree, and if it were once decided to admit 

 to consumption trichinous pork " which had been thoroughly 

 salted for a month, or hot smoked for twenty-four hours, ca.ses 

 would be found in which the thoroughness had been lacking and 

 evil results would follow. Thus Benecke says he found live tri- 

 chinae in a ham and sausage which had been in brine for twelve 

 days, then .smoked and which he examined four and nine months 

 afterward. 



In veterinary .sanitary police, the measures should be such as 

 cannot be counterfeited nor evaded, and thorough cooking will 

 prove such a resort. Trichinous hams, bacon, and sau.sage and 

 indeed all pork products from a suspected source can be thor- 

 oughly cooked before they are put on the market. They may be 

 canned in the fresh condition, or cooked as hams or sides and 

 salted sufiSciently to keep them indefinitely and the danger from 

 trichina will be avoided. The heating must of counse be so pro- 

 longed as to insure that no uncoagulated albumen nor red blood 

 is left in the centre of the mass. The exclusion from the market 

 of the trichinous carcase is not a necessity. It may be thor- 

 oughly sterilized by heat and put upon the market to be 

 .sold for what it really is, and it can be eaten with a confidence 

 and security which cannot be accorded to all raw pork which has 

 been examined by the microscope and pronounced to be free from 

 trichinae. 



