UNITED STATES DEPARTMENT OF AGRICULTURE 
y, BULLETIN No. 880 , 
Contribution from the Bureau of Animal industry 
JOHN R. MOHLER, Chief 
Washington, D. C. PROFESSIONAL PAPER September 10, 1920 
EFFECTS OF PORK-CURING PROCESSES ON 
TRICHIN 4 
By B. H. Ransom, Chief, Zoological Division; B. ScHwartz, Assistant Zoologist; and 
H. B. RAFFENSPERGER, Veterinary Inspector. 
CONTENTS. 
Page. | Page. 
The Federal meat-inspection regulations con- | The experimental work—Continued. 
COrninerichince WW) POEk==----- +) = so. 2 1 Sausage smoked at temperatures of 
Review of work of other investigators. --..-. 2 abouts 1257 tO s0cs hse. ee ee 16 
The experimental work ..-.-...-.-----.---.-- 4 | Experiments with Italian style hams....-. 22 
Methods ofinvestigation..-.-.......-...-.-. 4 | Experiments with capicola..............-. 26 
Experiments with various kinds ofsausage. 7 | Experiments with coppa..........-.-.---. 29 
Dried summer sausage . SOCATEC a Experiments with lockschinken.-......... 30 
Dried summer sausage qmenaGneey 10 Influence ofsalt on the resistance of trichina 
I CDPENOH ess Stee foie es hs 5 PEE GSS 11 | Hanvceto Neat t=) see = eer ee ee 32 
Smoked summer sausage.--.....-.-.---- ‘12 | Appearance of decapsuled larve from salted 
Pickled summer sausage.........-.-.-.-- Ed RIOT Ke etna se ae i ein coe ae 34 
Sausages smoked at temperatures of about PRISULIEMI Sis nose ee po FLEE En 2 ASP S| EST Se 35 
TUS Roe Soa eS eee eee oe ee ees 15 | References to literature cited. ...-.-.-..---.- 37 
THE FEDERAL MEAT-INSPECTION REGULATIONS CONCERNING 
TRICHINA IN PORK. 
Prior to the investigations recorded in this paper comparatively 
little was known concerning the effects of processes used in curing 
pork upon the vitality of trichine (Trichinella spiralis). From a prac- 
tical standpoint information on this subject is of considerable impor- 
tance, particularly in the case of pork products of kinds customarily 
eaten without cooking. Hygienically the custom of eating uncooked 
pork is very objectionable and is not to be encouraged. Nevertheless, 
the fact of its existence must be reckoned with, and in Federal meat 
inspection it has been necessary to give consideration to the question 
_of safeguarding the consumer from the danger of acquiring trichinosis 
from pork products of kinds customarily eaten without cooking. 
It has been assumed as governing principles that the consumer 
is himself responsible for the proper preparation of fresh pork and 
185336°—20—Bull. 878——1 
