DIRECT EXAMINATION 6 1 



Other manufacturers, either through greed, ignorance or careless- 

 ness, or through all three causes combined, refuse to employ 

 modern methods and as a result their products are very often in 

 an undescribably filthy condition, wholly unfit for consumption. 

 In addition to the bacteria, yeast cells, mold, sand and dirt 

 particles present in the inferior grades of catsup, jams, jellies, 

 etc., there are found insect remnants (flies, aphides, beetles), 

 vinegar eels, larvae of various nematodes (from soil), etc. The 

 presence of numerous fly remnants is certainly an indication of 

 highly unsanitary factory conditions. The presence of vinegar 

 eels indicates the use of bad vinegar and the presence of soil 

 nematodes and of sand and dirt particles indicates insufiicient or 

 no washing. Laboratory experience has demonstrated that 

 there is a definite relationship between the number of bacteria 

 and other organisms and the amount of dirt and other impurities 

 present in factory products. Unsanitary factory conditions en- 

 courage a certain recklessness in such factories, inducing the 

 laborers about the place to even go out of the way to add more 

 filth. Thus shovelfuls of refuse are taken up from the filth-coated 

 floors and thrown into the mixing vats, the idea evidently being 

 that it will add to the bulk and that no one will know the difference. 

 Vats are often not cleaned until the conditions are almost unde- 

 scribable. Refuse is added, often of such a character as to be un- 

 fit as food even for animals. This criminal negligence, care- 

 lessness and indifference is too frequently engendered by ignor- 

 ance which, gives heed to nothing else than a strict enforcement 

 of the law. 



The filthy condition of some of these products is very generally 

 not apparent to the layman because of certain methods employed 

 primarily intended to hide or mask such defects. The odors of 

 decomposition are quite effectually dissipated by the steaming 

 and cooking process. The vitiated taste is quite effectually 

 masked by the heavy spicing. Any appreciable change in color is 



