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EFFECTS OF PORK-CURING PROCESSES ON TRICHINA. 3 
for a period of three days did not destroy the vitality of trichine. 
No record of the temperatures attained in the hot and cold smoking 
is given. 
Haubner (1864) states that cold smoking at a temperature of 30° 
R. (87.5° C.) or less is not effective in destroying trichine. ‘ He also 
states that smoking at a temperature of 52° R. (65° C.) or higher 
either promptly kills the parasites or so enfeebles them that they 
soon die. This writer notes further that a few days’ salting will not 
kill trichine in meat, but that pickling of several weeks’ duration 
apparently kills encysted trichine. 
According to Furstenberg (1864), proper pickling of trichinous 
meat with salt results in the destruction of the parasites after a 
period of 10 days. Fitirstenberg also concluded that salting followed 
by a few days’ smoking at a low temperature and finally by a period 
of drying of 8 or 9 days’ duration rendered sausage innocuous. He 
observed that trichine from salted pork are shrunken and states that 
salt exerts a desiccating action on the parasites. 
Virchow (1866) states that according to information furnished him 
by a sausage manufacturer pickled pork which is subjected to low- 
temperature smoking (10°-12° R.—12.5°-16° C.) for three days no 
longer contains viable trichine. 
According to Leuckart (1876), trichinous meat becomes innocuous 
if kept in contact with salt for a period of four weeks. He further 
states that the parasites in such meat are wrinkled. He attributes 
this to the osmotic action of the salt which brings about the with- 
drawal of water from the tissues of the parasites. 
Colin (1882) found that after a 12-day immersion in 25 per cent 
salt brine trichinous meat was still infective. Beginning with the fif- 
teenth day he found the parasites dead in the superficial layer of the 
meat. At the end of the second month they were dead in the central 
part of themeat. This investigator also tested the effects of salt on 
minced meat containing encysted trichine, and found that 2 per 
cent salt, acting for a period of 2 weeks, destroyed the vitality of the 
parasites. He also used larger percentages of salt with similar 
results. Colin tested the dry-salt treatment on large pieces of meat 
and concluded that 6 weeks were necessary to insure the destruction 
of the parasites. 
Fourment (1882) records the following experiment: 
In March, 1881, he placed some salted pork of American origin 
in a bottle to which he added enough salt to cover the meat. The 
bottle was opened 12 months later and the meat was fed to mice. 
Taree days after feeding one mouse died and an examination of its 
intestinal contents revealed the presence of sexually mature trichine. 
The second mouse, which died 13 days after feeding, also harbored 
DoD) 
many intestinal trichine. Fourment states that makimg due 
