TRICHINA. 
287 
Vienna, says that for years neither in Vienna or in its vicinity 
has a single trichinous swine been found, notwithstanding inves¬ 
tigation at the hands of experts, nor has a case of trichiniasis by 
man taken place. 
PREVENTION OF THE DISEASE IN MAN. 
All the regulations which we have previously detailed with 
reference to the prevention of the disease in the hog are equally 
a pplicable to its prevention in human beings. Aside from these 
there is much which man can do to prevent the disease, even 
though the pork eaten may contain the parasites in great num¬ 
bers. The only secure means of prevention is long and sufficient 
cooking. Heat thus applied is sure death to these parasites. 
Lenckart’s and other experiments have shown that a temperature 
of 140° F.—which must extend through a piece of pork—i6 neces¬ 
sary to securely render trichinae inert. The direct application of 
dry heat to slides holding specimens of trichinous pork, by means 
of Schultz’s heating table, has demonstrated, under the micro¬ 
scope, that a temperature of 50° C. or 122° F. is necessary to the 
certain death of the trichinae. Leisering’s experiments with 
trichinous pork made up into sausage meat and cooked twenty 
minutes, gave positive results in one rabbit fed upon it and nega¬ 
tive in another. He sums up his experiments as follows : 
1. Trichinae are killed by long continued salting of infected 
meat and also by subjecting the same for twenty-four hours to the 
action of smoke in a heated chamber. 
2. They are not killed by means of cold smoking for a period 
of three days, and it also appears that twenty minutes cooking of 
freshly prepared sausage meat is insufficient to kill them in all 
cases. The various kinds of cooking, however, are quite differ¬ 
ent in their effects on trichinous pork. Frying and broiling are 
most efficient, roasting coming next. Boiling coagulates the al¬ 
bumen on the outside and thus interferes with the penetration of 
the heat into the centre of the piece. No matter what method 
pf pooking may be employed, all pork in list be well cooked, 
