EFFECTS OF PORK-CURING PROCESSES ON TRICHINA, 25 
TABLE 15.—Experiments with Italian style hams, 
(ESTABLISHMENT 24.) 
Preliminary curing.! 
Pale drying 
(2) or Drying. 
Salting. | Soaking. | Draining. |S™oking @). 
ch een Results of 
j ests on 
Source of ee ae 9 ARES HauD animals at 
meat. |a ; eral = Eye eae <Ta~ |Chicago and 
S) g n ; ture. ture. | o | ture ture ture Washi 
Z c a 5 S ashing- 
S Fa ses uw eel Lae “ilea4| Saal |e ; a 
x mee peloeh| Sele Bid| 2 |8lg Aig Aig 
o/ +» a 2 =e ee ee | SS 
S E Sp (<>) is iE (<b) § a oO § E 2) F q S) g = 
ry a © 61 BUT BUS EB USIS| 8 Sis] 8 (Sls! 8 ale 
Bj ZA. F (8 |jela| 8 |ale| 6 jala| 6 |ale| & als 
Fog. \Pounds.| Dys.| °F.) °F.| Hrs. \°F|°F| Dys.|°F °F) Ars. \°F\°F) Dys.\°F\ °F ; 
206 | 1 to 3.--..| 6 203-303 47 39 BEE GlSesbec Else leseaaiooe i---| 618] 96) 90) 20) 63] 52] Negative. 
207 | 4to6.... 6 92-123} 42:37. 5/33.5)....-. Sa ae terstet Pee. | 619101} 93! 20) 64) 52 Do. 
208 | 7and8..| 4) 234-281! 42l41 [35 |_....- Seal Te |---| 218) 99] 97/20 66| 51 (2) 
209 | 9and 10.) 4 301-861 ADNAN e139 = =| eee oe aS Gael lope ee |...| 618} 99) 97 19] 57| 52| Positive. 
Pil) || ieee 2 23 ATN4 te 519872 (0 se gale eae ee. 1_..| 6 18/101] 98} 20] 62] 54) @). 
211 | 12and 13} 4, 253-274 80/40 |38 |....-. $e O55 Gencd bes 1_..| @36| 82) 79 20) 74) 53 Negative. 
212 | 14and 15} 4 2438-292 80/41 38 4) 58) 57 3) 42) 40} 636) 95) 90 18] 71| 60 Do. 
213 | 16and17| 4) 113-123 38/40 [38 4! 51) 50) 2 | 40) 35) 26 82| 79 20) 74) 53 Do 
214 | 18and 194 4) 133-16 45 10. 5)36 3} 57) 56 3 | 42) 36] @36) 91) 79 21) 75) 61 Do 
215 ! 20and 21} 4, 221-26 7540/38 Al Golwotles- ee] \see '_..1 @44| 88] 72 20) 86) 60 Do 
216 | 22and 22] 4} 151-162 48/43 41 3] 67) 64 1 | 46: 42) 5 36) 92) 87 20| 77| 51; Do 
217 | 24and 25) 4} 141-181 80/40. 5/38 3) 55) 53 211 39) 36] 5 36] 92) 83 20; 66) 52 Do 
218 | 26and 27] 4| 13 -172 47/40/37. 5! 3} 45) 42 1 | 40) 36) @34] 95) 81 21) 60) 47 Do 
219 | 28and 29| 4) 163-171 52/39 |36 3} 36] 36 13) 38] 36) @32) 87| 84 20! 60) 46 Do 
WAY || SWoeasooc 2) 17 -18 53!39 136 3) 36] 36 2| 38] 37] 32! 91) 84 20) 62! 51 Do. 
Zags sree ae 2| 163-162 4939 |37 3) 42! 41 2 | 39) 36) %32)] 94! 80 19} 70) 50 Do. 
222 | 3Z2and 33| 4| 17 -174 53/39 37 3] 52) 45 3) 40) 39] “@32} 90) 82 19! 70! 53 Do 
223 | dt. - =. -| 2) LOE 33/39 27 3} 52) 50 13] 40) 2 @32| 92) S5| 20) 70} 53 Do. 
224 | 35and 36| 4| 13 -144) 40/39 /38 3} 66) 65 1 | 47| 44) @ 30} 86) 73 19] 86) 63 Do. 
PRES | Fa esacooe 2) 131-133 42/39 |37 4) 65) 65 =| 44 40] @30} 92) 84 19] 91) 53 Do. 
220 oSsectr ace 2| 183-20 6039 |35 3} 46) 45 3! 61) 60) 436) 87] 81 20) 59} 51 Do. 
P| tel pis 5 eee 2) 183-19 57/39 |35 3] 38! 35 @| 42) 39} @494) 90) 78 20) 60) 53 Do. 
772s WAN ease 2) 153-153; 46:39 135 3} 65) 64 < a48| 94) 84 23] 58} 52 Do. 
229 | 4land 42| 4) 93-143 47/40 34 2) 42) 40} 11 | 53) 53) @49) 90] 81 20) 63} 52 Do. 
PRO ale Sacode 2| 29 -2 65150 5s See |e oes ae 5 AE | ee ea .-.| 519/118] 90} 25} 68) 58} Do.4 
5931 | B, D, E.| 3} 63-8 56150 goadl Land Pe ele Ba eb 19)115 65| 11] 64| 59| Do.4 
1 These hams were overhauled from 15 to 22 days after the beginning of the curing process, additional 
salt being applied. Ina few instances the hams were overhauled a second time. 
2 Negative and positive at Chicago; negative at Washington. 
3 Larvze examined 3 days after hams were taken out of dry room. This experiment was preliminary to 
the other experiments in this series. 
4 Negative at Washington. No test at Chicago. 
5 Larvee examined 12 days after hams were taken out of dry room. This experiment was preliminary to 
the other experiments in this series. 
The hams in Experiments 206 to 210 were smoked only 18 hours 
and cured for periods of less than 3 days per pound. Portions of 
meat from Experiment 209 infected 3 rats at the laboratory of 
Establishment 2A. In the Washington laboratory portions of the 
hams in this experiment were fed to 4 rats, 2 of which were eaten by 
the other rats in the same cage and no muscles were left for examina- 
tion. The two remaining rats developed heavy infections. As 
shown in the table, these hams were rather heavy, a few exceeding 30 
pounds in weight. Portions of ham from Experiments 208 and. 210 
infected the rats to which they were fed at the laboratory of Establish- 
ment 2A, but failed to infect rats in the laboratory of the Zoological 
Division. The details of these experiments are as follows: 
Experiment 208 (Establishment 2A), 2 hams, identified as 7 AH 
and 7 BH, failed to infect rats (3 for each ham) fed at Establishment 
