28 BULLETIN 880, U. S. DEPARTMENT OF AGRICULTURE. 
TABLE 17.—Experiments with capicola. 
(ESTABLISHMENT 2A.) 
Preliminary curing. Smoking. Drying. 
; © : Results of 
: Tempera-) 2 Tempera-| = Tempera- = Tempera-| tests on 
= | Source of B BUN = ae 5 one = sue Se chine 
= meat. S b | b gO 
S Sie eam) 105 eer, alal 8 bel q | and Wash- 
: ee aT SET Sy oe | eee 
3 2 18 (See) he Pe Berea eae eee een tee 
z Bf Bel Sol Bel SobSolebesl| ech Sood) peas 
i) = =) (= = =| | & as & = |= 
Hog Days. | °F. | °F. | Days.| °F. | °F. |Hours.| °F.| °F. | Days. | °F. | °F. 
256164 EOO= Ss saee 26} 40} 34 =| 65] 56 38 | 116} 74 10 65 | 52 | Negative. 
OTe | TPS G Nee 20) 36 | 33 64 60 45 | 106| 65 7 61 | 52 () 
258 | 9and 10-. ef | aS fe WMS Sa) eae = | (SI) es 35 | 100| 86 3 60 | 55 | Positive. 
209 [tba eons 22 25 | 41 35 1 64) 61 35 98 89 At SS ee sont Do. 
2602| 12 and 13... 241) 425139 2 64 63 36 | 100| 97 9 64] 55 | 1) 
261 | l4and 15... 28 | 43) 35 1 72 | 64 36 | 102| 95 8 §2| 54 | Negative 
262 | 16and 17... 25 |- 41 35 1 68 | 63 40 95 | 84 14 650) os Do. 
263 | 18and 19... 25 41 34 1 78 | 67 34 TOD | 82 16 74 61 Do. 
264 | 20and 21... 7A ome Ss |) as 1 72 67 36 | 101} 95 14 75 | 61 | Do. 
265 | 22 and 23. 29 | 52 | 38 1 81 77 32 | 107) 88 10 85 | 60 Do. 
266 | 24 and 25. 29 | 42 34 2 73 63 30 98 890 10 66 | 50} Do. 
267 | 26 and 27. 29 41 34 Pe 64) 55 30 | 102! 8&8 10 60 | 53 | Do. 
268 | 28 and 29. 32} 39| 34 5 66 | 62 30 93 88 10 63 50 Do. 
7d ol ee eee 31 39 | 32 1 64 | 58 30 96 | 85 9 58 | 52 | Negative. 3 
7-C (| its) Ps eae tea 31 42} 33 2 66+; 62 30 92 84 9 62) 54 fe) 
271 | 32 and 33.. PAY GPA |! 32 12 67 | 59 32 98 | 85 10 70 | 56 Do 
DTD UGS Se a ie ae 31 42} 32 22 (pe 63 32 | 100} 8&7 10 68 | 60 Do 
2494) 35 and 36-_. 31 AD eros s eel pee bas 32 98 | 84 10 82 | 65 | Do. 
273*| 35 and 36. - 31 45 | 35 Ze 70 67 32 98 | 84 10 82 | 65 | Negative. 3 
2744 Ato E and 3D bs 45 Sp e320 fe, Se ee ee | 423 |109| 70 15 65 | 54 | | | No test. 
Hi. : 
Sir V1 5 ee ate D7 Cee ie Rie yal oe ee 6 BOs) esl a Ae) Ba eae eee fb Aad Positive.s 
| | \ I 
1 Positive at Chicago, negative at Washington. 
_ 2 Experiment 260; 3 rats (Establishment 2A) fed on smaller butts infected; 3 rats (Establishment 2A) 
fed on larger butts not infected. Rats fed in Washington not infected. 
2 Negative at Washington; no test at Chicago. 
4 Experiments 249, 273-275, were preliminary to the other experiments summarized in this table, the 
pork in these cases having been obtained from an earlier series of hogs. Before smoking, the butts were 
placed in the green room for 2 days at a temperature ranging from 67° to 70° F. 
5 Positive at Washington; no test at Chicago. 
The data presented in Table 16, which cover the experiments 
conducted at Establishment 3, show that the methods used were 
fairly uniform throughout, with the exception of Experiments 250 
to 255, in which the drying was prolonged well beyond the period 
of 20 days. In the remaining 18 experiments the drying period 
did not exceed 23 days. In the experiments conducted. at Estab- 
lishment 2A (Table 17) the drying period with few exceptions was 
10 days or less, but masmuch as 4 of these experiments yielded 
positive results, it is quite evident that drying periods of 10 days or 
less are inadequate so far as concerns the destruction of trichine. 
In Experiment 268 (Establishment 2A) a butt cured 32 days was 
fed immediately to 3 rats and 3 mice. The animals became infected; 
as indicated in the table, however, the other butts in this experiment 
after having been smoked and dried following curing no longer con- 
tained viable trichine. 
Following are the post-mortem records of the test animals which 
became infected in the experiments at Establishment 2A: 
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