EFFECTS OF PORK-CURING PROCESSES ON TRICHINA. 30. 
the larve, and occasionally the tissues of the worm show evidence 
of having been partially digested. The larve obtained from hams 
tht have been dried for 10 days at a temperature of about 100° F. 
presented the most distorted appearance. As a matter of fact, but 
few larve can usually be obtained by the artificial digestion of 
relatively large quantities of ham dried in this way, although the 
uncured meat from the same carcasses may show a heavy infestation. 
In view of the prolonged action of the salt in the case of such hams 
it is likely that the parasites are so thoroughly dried as a result of 
the withdrawal of water from their tissues that the cuticles give way 
in the process of digestion and the worms are thus completely de- 
stroyed. Fragments of larve in such digestion cultures were often 
noted and occasionally partly ruptured empty cuticles were found. 
SUMMARY. 
The following principal conclusions are based on facts presented in 
the foregoing pages: 
Pork products of kinds customarily eaten without cooking may be 
rendered safe for consumption, so far as the dangers of trichinosis 
are concerned, by certain curing processes. No single formula can 
be applied to all such products, as different ones require different 
treatments, depending largely on their size and on whether they 
are smoked. | 
Sausages of moderate sizes have been rendered innocuous by the 
admixture of salt to the meat (not less than 34 pounds of salt per 
hundredweight of meat) followed by preliminary curing and then 
by drying. A minimum period of 25 days for the duration of these 
processes from the time the salt is added to the meat has been 
adopted as meeting the requirements for the destruction of tri- 
chine in unsmoked sausage. Of the 25 days at least 20 days must 
be devoted to drying at temperatures not lower than 45° F. Thus, 
a period of 5 days is allowed for preliminary curing, which may 
be curtailed, however, provided the time in the drying room is 
correspondingly increased. 
In the case of certain sausages known as pepperoni, which are 
stuffed in narrow, thin casings, it was found feasible to reduce the 
curing period to 20 days, of which at least 15 days must be given 
to drying. ‘his allows 5 days for preliminary curing, which may 
be curtailed provided the time in the drying room is correspond- 
ingly increased. 
In the case of smoked sausage it was found feasible to reduce still 
further the drying period. This variety of sausage is rendered innocu- 
ous by being subjected to a preliminary cure and then smoked at tem- 
peratures ranging around 80° F. for 40 hours followed by drying 
for 10 days at temperatures not lower than 45° F. Including the 
