678 VETEEINAEY HYGIENE 



thoroughly and conscientiously performed, the matter so 

 far as we are concerned is at an end. Nor need we resent 

 the subsequent rejection of such meat as has been passed 

 free from disease, as in the course of a few days it might 

 obviously be unfit for consumption from putrefaction. 



Meat Poisoning. 



Cases of meat poisoning are fairly common, and it appears 

 to us these are the only conditions likely to arise which 

 may reflect on the inspector of meat. Experience goes to 

 show that cases of poisoning are infinitely more common, 

 where the meat has been derived from an animal which 

 has been destroyed in order to prevent it dying from 

 disease. 



Herein lies one of the advantages of an inspection of the 

 animal during life. That there are many conditions, such 

 as fractures and incurable injuries, where the flesh immedi- 

 ately after the accident is perfectly healthy is undoubted, 

 but if the animal is kept alive until fever sets in the flesh 

 takes on the characteristic ' fevered ' condition, and should 

 be rejected without hesitation. 



The responsibility of the veterinary profession in the 

 inspection of meat, suspected to have been obtained from an 

 animal which has been killed on the point of death or that 

 has actually died, is indeed very great. By an inspection 

 of the viscera the examiner may satisfy himself of the 

 stage of disease at which the animal was destroyed ; by 

 the evidence afforded by the muscular tissue he may 

 suspect that the conversion of the animal into meat was 

 only resolved upon at the last moment. Under the latter 

 condition there should be no hesitation in rejecting the 

 whole carcase, no matter what the affection was ; in the 

 former case the thorough bleeding which the muscular 

 tissue may exhibit, and the stage of the pathological lesion 

 as revealed by inspection must settle the point, the slightest 

 doubt being given on the side of rejection rather than 

 acceptance. 



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