MEAT INSPECTION. 
491 
It seems to your chairman that veterinary science is at 
present sufficiently developed to admit of and to demand a 
scientific classification of diseased or unhealthy meats, which 
without enumerating all diseases of animals would serve as a 
^uide in the inspection of meat. 
We would not attempt a classification upon the basis of 
he time at which the disease could be detected and deter- 
nined upon, but would say that all animals intended for 
slaughter should first be inspected alive, and if there is suffi¬ 
cient evidence of disease to plainly warrant condemnation, 
he inspection evidently need go no farther, while in case 
uch evidence is wanting, then permit slaughter and complete 
he inspection by the necessary post-mortem examination. 
Ve would attempt a classification based upon the source or 
ather the kind of danger which the diseased meat bears for 
lan. 
By such a scheme we would have four classes : 
(a) Parasites of meat capable of partial or complete devel- 
pment in the human body. 
(b) Diseases due to micro-organisms or in the course of 
hich micro-organisms develop, which do not find suitable 
ledia for growth in the human body, and which, therefore, 
m only act injuriously upon the human body through their 
ccretions or productions of some chemical poison due to 
leir presence. 
(c) Diseases produced by micro-organisms capable of mul- 
plication and growth within the human body, and which also 
oduce chemical poisons which, when consumed, may pro¬ 
ice toxic effects. 
(a) Bacteriological diseases transmissible to man in which 
ere is no danger from the ingested bacteriological pro- 
nets, but entirely from the micro-organisms themselves. 
We need not enumerate the individual classes under this 
ethod of arrangement. 
Under class A we have a long list of parasitic diseases, 
lich in meats offered for sale are mostly found in a natural 
ate, or matured to the highest point possible in the host, eg., 
•cysted trichinas, larval forms of taenia, etc., and rarely affect 
