Show RUL RULES ES MADE FOR PACKING PAcKINGHOUSES o HOUSES Summary of What War Has Done for Benefit of Consumers of Animal Products DOWNFALL OF SLACKER CAN Government Has Refused to Tolerate Use of Tin for Canning Air Air Poi Poi Poisonous Disinfectants Are Also Forbidden While the various governmental agencies have always taken more than thap ordinary to safeguard consumers con con- consumers sumers against any any evils that t might t result from canned meats contingent des cies arising out of the present state of ot war have resulted In even more perfect protection for soldiers and civilian alike aUke An old evil in the canning industry was what has recently been called the slacker can It was not able to survive the state of war VOl The partly filled Oiled can like other slackers had bad to go The mere bringing of cans up to the he low net content weight printed on their heir labels is no longer all aU that Is re re- re- re The can must be filled The war brought a n shortage of tin and the government refused to tolerate the use of tin Un for canning air Poisonous Disinfectants Forbidden Extraordinary precautions are being taken aken also in other particulars A recent recent re re- re- re cent regulatory announcement from the he bureau of animal Industry United States department of agriculture forbids forbids for- for bids the keeping of such odorless poisons poisons poi pol- sons as of mercury In packing packing pack pack- ing lag houses and directs that hot water containing approximately 1 t per cent of ot sodium carbonate shall be ic used for disinfecting all aU ments meatS The bureau has supplied all stations sta sta- with special thermometers for making temperature tests of meats and inspectors are instructed to closely closely closely close close- ly supervise the handling of all meats ond and products of a n kind prepared customarily customarily customarily cus cus- to be eaten without cooking and ond which contain any muscle tissue The Inspectors ore are Instructed also to see that all meats which are not ren rca dered Into lard or tallow and which are utilized ed for food purposes shall be sterilized by heating so that all portions portions portions por por- of ot the meat are brought to a n temperature of degrees Fahrenheit Fahrenheit Fahren Fahren- heit and maintained at this temperature temperature temperature tempera tempera- ture for not less than 80 minutes Different Cooking Methods The bureau of animal Industry does not specify the cooking necessary to Insure that all nIl parts of the meat are arc heated to the minimum temperature That was regarded as impracticable oa on account of the fact that different methods of cooking are used in different differ dIffer- ent packing establishments for varUs various vari varl- ous Us weights of products The Inspectors Inspectors inspectors tors are Instructed to apply good judgment judgment judg judg- ment meat to each individual case to make the necessary test to determine the facts and to be guided accordingly |