EFFECTS OF PORK-CURING PROCESSES ON TRICHINA, 
TABLE 4.—Experiments with smoked dry summer sausage. 
(ESTABLISHMENT 24). 
13 
Preliminary curing. Smoking. Drying. te 
Qi | 
} . n 
Temper- 8 . | Temper- E Temper- : . | Temper-| 8 | pouee : 
S| ature. S| ature. =) ature. e2 | ature. |S - ‘animalsat 
7 | Sourceof | ,: atts = a Bl Gh 
«+ | meat. = | bro a4 bold 7.5 | Chicago 
S| g E auis)) CSHE! 5 : ° aif Sg 7 ; On | and 
Qo | 2) g = 7) = = q ety g aA = g g > | Wash- 
E = Ho} se] 8 4 SPADE Se fe eiee | St ale ealcses ington 
3 | eareco creed sos ce shee Poe ete ie 
| ee eerie joe) S| oe | Bele | aa estes 
EI | KH }e |e le = | = = Sh eae = |= |e 
Hog. |Days.| °F.| °F. |Days.| °F.| °F.| Hours.| °F.| °F. |Days.| °F. | °F. |Days. 
64 | 9and 10... 3 36 | 34 S| 65 40 76 | 61 28 | 58] 55 9 | Negative. 
Oba iliaa ss 25-28 5 OSs A DOLRAeE alae |e aete 40 80} 51 10 of | 50} 17 Do. 
66 | 12 and 13-.- 4 AVM poor. foe | oaces [esos 40 89 | 73 8 58 | 49] 14 (1) 
Oa amc Epes ste Alea So ees ee EL eo 41 83 | 64) 10 64} 55] 15 | Negative. 
68 | 16and17..| 4 ANE eS gale eon | Serre [ene 40 87 | 79] 10 62517 5S" |eelG Do. 
69 | 18 and 19.. 4 AAW DeG tyne ao Re SRR EL SB 40 85 | 67 | 11 66} 55] 17 Do. 
70 | 20and 21.-) 5 AIG X2| Ph BW fle nee | apace erase 40 98 | 80] 10 AU Gales Do. 
71 | 22 and 23 4 464 RES est eee ae Se 36 98} 84] 11 86 | 71 163 Do. 
72 | 24and 25 Fe EG ey js ee ee 393 | 90| 80] 10 | 63] 51] 18 Do. 
03) 55 BS OSS See 6 40 | 36 Dhgea| Fo-t-Fo| sere - 293 | 98] 62 9 65 4)P 565) ld Do. 
74 | 16and 17-. 3 ANG lero 2 CALM Be 244 | 98] 81 0) D8) e037] eel Do. 
75 | 18and 19.. 3 41; 35 Ze 70; 62 23 97 81 11 GG Zoos | ale Do. 
76 | 20 and 21.. 3 43, 40 2 72 65 23 100 | 80 11 71 59 17 Do. 
77 | 26 and 27. .- 3 40 | 33 1 69 | 63 40 940-82) } 11 65 | 56! 17 Do. 
78 | 28 and 29 ye | Pe Pele a1) Beers tee esl epee 40 94} 84; 10 9) a a0) | aha Do. 
7D) || US es ese 4 AD | 3st 142) 65 | 59 40 89 | 80} 10 589}. 5041 17 Do. 
SOB rosa sehr 1 4] 38 1 67 | 58 40 88 | 81 11 59 dl 15 Do. 
81 | 32 and 33 3 46 | 39 TS), 66) 0362 40 92} 84}; 10 64 |} 51 17 Do. 
GEA | Bute ee eae 4 42 | 36 12} 65] 59 40 88} 84); 10 60} 55] 18 Do. 
83 | 35.and 36 44 | 40] 35 SNP 10 ae OS 40 97} 78} 10 2a) OO a ela Do. 
Ce Ciscoe acene 42 | 43) 37 Slee! 12. 40 100 &5 10 75 | 60 18 Do. 
a) || Sieg eodsas 3 40 | 36 1 63 | 60 40 92 | 80 9 694|-7 SP ould Do. 
1 Positive at Chicago and negative at Washington. 
2 Before smoking, the sausage of this test was held in green room instead of dry room. 
TABLE 5.—LExperiments with smoked dry summer sausage. 
(ESTABLISHMENT 3.) 
Preliminary curing. Smoking. Drying. 2 
n 
: j Results of 
Temper-| § | Temper- E Temper- 2 Temper- | 5 tests on 
3 ature. 2 ature. S ature. B ature. | 2 |animalsat 
7, | Source of = s 5 = 5:3 | Chicas 
+» | Meat. = g as = ms case 
qq | iS) : i 3 , s ° A : > ate og and 
z See es ee eae Be) epee ye | Et hg ale Wash- 
et | 5 = 5 = =| 5 | heey c= ington 
5 | eee seca Eyre asa B te [eel o a : 
a Seesmic (eS | 8 le Se ie es 
A | Sole Sof th Bath Se I ESHRM Sein | teteal Polealh fe ye bepay| Dal oie 
Hog. Days.| °F.| °F. |Days.| °F. | °F. | Hours.| °F.| °F. |\Days.| °F. | °F. |Days. 
86 | 24and 25..| 4 46 | 43 12 65 | 58 34 85 | 80 13 62 49} 2034 | Negative. 
87 | 26 and 27.. 4 44 | 38 RAP BY || aay! 32 86 | 74] 10 Sh 49 AC Do. 
88 | 28and 29..; 4 44 | 37 2 59 | 58 33 ‘88 | 70 11 02 45 18 Do. 
89 | 30 and 31.. 4 46 | 43 13 | 63 55 32 86 | 75 10 51 45 17 Do. 
90 | 32 and 33.. 5 48 | 44 1 60 | 58 35 115 76 11 52 45 184 Do. 
91 | 34and 35.. 5 45 | 43 1 48 | 46 37 95 | 86] 11 52 | 46] 183 Do. 
92 | 36and 37..| 4 43 | 40 22 | 80 | 54 38 84 |} 78) 10 80 | 65} 18 Do. 
93 | 38 and 39.. 4 49 42 13 65 61 40 86 81 10 5¢ | - 45 es Do. 
The data presented in Tables 4 and 5 show a discrepancy in the 
results of the feeding tests in only one experiment, namely, Experi- 
ment 66, Table 4. 
Two rats fed at the laboratory of Establishment 
2A became infected, whereas 4 rats fed in the laboratory at Wash- 
ington escaped infection. 
The difference in time between the first 
