14 BULLETIN 880, U. S. DEPARTMENT OF AGRICULTURE. 
feedings in the two respective laboratories was 5 days, and the salt 
in the sausage that was forwarded to Washington thus continued to 
act just so much longer than in the case of the sausage of the same 
lot that was fed to experimental animals in Chicago. To this factor 
the above-mentioned discrepancy in the results of the feeding test is 
probably to be ascribed. From this experiment it may be concluded 
that a drying period of 8 days following 40 hours of smoking and the 
usual preliminary curing process is insufficient for the destruction of 
trichine in sausage. 
On the basis of the 30 experiments summarized in Tables 4 and 5, 
the results of which showed that no trichine survived, except in Ex- 
periment 66 in which the drying period was only 8 days, the following 
specifications for a method of preparing sausage have been approved 
by the bureau as meeting the requirements for the destruction of 
trichine. After a certain preliminary curing as specified the sausage 
must be smoked for not less than 40 hours at a temperature not lower 
than 80° F., dried for not less than 10 days at a temperature not 
lower than 45° F., and altogether held under supervision for at least 
18 days from the time the salt is added to the meat. These specifica- 
tions thus allow a period of about 6 days for preliminary curing. If 
the period of preliminary curing is curtailed below 6 days the products 
are required to be held for a corresponding period in excess of 10 days 
in the drying room. 
PICKLED SUMMER SAUSAGE. 
A small series of tests with pickled summer sausage prepared at 
Establishment 537 in a manner similar to that described under 
Experiment 42 is summarized in Table 6. The products were smoked 
for about 50 hours, followmg preliminary curing, and then dried 
for 10 days, as indicated in the table. Experimental animals fed 
with this sausage failed to become infected. 
TABLE 6.—Experiments with smoked pickled summer sausage. - 
(ESTABLISHMENT 537.) 
| Preliminary curing. | Smoking. Drying. S 
live hace | | ; : Results of 
| | | esults 
‘ Temper- | = | Temper- | E | Temper- | d Temper- | 5 tests on 
| | S | ; | ‘ To: 
S SonEceore| 53 ature. S ature. 2 | ature. g | ature. = 5 jaaumalsal 
~ meat. | = > Be =| | =.2 | Chicago 
a | bes bP in Sh es ; e : ; Pp : . | om and 
= re Pe | gS 1B | ele be ee |) Sl ee | eee 
ai | =) =} a) a 5 = = Ss | ae | Te i f 
7 S| 8 Bl ce SB PS) (SP DS Ie eet 1S ieee eee 
a | le fac a feo Vat joe ol mez > cme = false fee feria Shoei cents Ss 
g Bees (ee Ss | SO Base ese ee a Seem 
Hog. Days.| °F.| °F.|Days.| °F.| °F. |Hours.| ° F.| °F. |Days.| °F. | ° F.|Days 
94 | land 2.... : 36 | 34 qi 36 50 925 98 70 10 52 46 18 | Negative. 
$5 | land 2 2% 38 36 2 52 46 52 100 74 10} 50) 46 17 fe) 
96 | land 2 4 36 34 2 00} 48 51 107 72 10 00 | 46 18 Do 
97 | 3and4 3 40 36 23 70 6S 48 102 70 11 50} 48 19 Do 
98 | 3and 4 3% 38 | 36 4% o4} 50 o4 } 101 | 78 10} 55] 48 20 Do 
es 
a 
