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Show Raw dork Is Dangerous To Healiii Dlsear.; May Be Contracted by Eat Ing the Flesh of Hogs, In Any Form. When It Is Not Thoroughly Coskul Tiioro Is always tho possibility that Illness may follow the eating of port that is raw or not thoroughly cook ed. Tho danger Is greatest nt tblt season of the ear when many pec pie prepare for home consumption various feod products that nro cm tomnrl y eaten without cooking. More' of theso homo mado product? nro prepared at hog killing tlmo or tho farm than at any other time. Amerlc.in pooplo, ns n rulo, prefoi cooked pork, hut thero a-o man who pci haps unknowingly consume pork in an uncooked condition ellhoi In the form of raw ham or uncookei' sausasrs In many localities conoid ernblo amounts of these product-aro product-aro mado up and consumed at hoiw or distributed throughout tho neigh borhood. Large quantities of porl products Intended to bo eaten raw are also prepared commercla'ly. Why Raw Pork Causes Illness Tho dlfieaso known ns trichinosis which may result from eating rns pork, i.s cnUBCd by certain round worms, called trlchlno. Theso nro microscopic In size nnd Infest the flesh of hogs. The prevalence of trichinae In bogs is Indicated by tho fact that during nine years 1S0S lfJOfi, when the carcasses of hogs wore Inspected flcroscoplcally b Fedora Inspectors of 8,000,000 car cnsHC-s, so inspected 1 --11 per cent contained living trichinae and 1.10 per cent rontnliiod trlchlnnllke bodies" or disintegrating trlehlnao. In other oth-er wordu, and In round numbers, tri hlnao were present In 1 out of 71 hogs and If the presence- of dead trichanno and trlchlnnltka bodies Is' Included In 1 out of every 30 hogs, i Unlike many other Infectious diseases dis-eases tho severity of an attack of trichinosis depends upon tho number Vjf parasites suallownd. Largo quan titles of slightly Infested perk must bo oaten In order to produro app-f ciab'o effects. If severe illnesn fo! lows the eating of small amount f tho meat, the pork mum have been heavily Infested. Sources of Infection In about 1200 American cafes of trlchlnoosls tho most frequent sources sourc-es of Infection reported wer6 raw sausage, 22R capes; raw ham, 21.".; rnw pork (kind of product not spoi'l-1 (led), 185. Tho most serious out break of trichinosis In the United States In tho number of porsoils affected af-fected was that of Novcmher-Decem bcr, 1911, in California, in which r.S cases, with 1 death, resulted from summer sausage mado by a farmer and peddled by him In tho neighborhood. neighbor-hood. Another outbreak occurred In Wisconsin Wis-consin about n year ago, ln which 21 cases, resulting In .1 deaths, de-ve'opod de-ve'opod in G families. Knrly In I'o-rcmbpr I'o-rcmbpr a hog which hnd been on tho farm of tho first family for three years was slaughtered nnd part of tho meat mado Into sausage. The next day some of tho sammgo was fried slightly and paten. Two of tho members of this family died. Thero wcro eight cases In threo oth or families which procured somo of tho sausago Immediately after It wns prepared and ato It raw or Imperfectly Imper-fectly rooked. How to Avoid Trichinosis To avoid trichinosis, no form of pork In tho raw statu, Including dried or smoked sausages and hams, shou'd ho eaten. All pork used as tpod should bo cooked thoroughly If this Is done the vnluo ot wholcsonio-liess wholcsonio-liess of the ment for food purposes la not Impaired by tho fact that tho parasites were present. According to specialists of tho department, de-partment, trichinae dlo when subjected sub-jected to a temporaturo of about 140 degrees P. All products containing pork which aro prepnred to be so'd as cooked products In establishments operating under Federal meat Inspection Inspec-tion nro required to ho cooked sufficiently suf-ficiently to insure n temperaturo high enough to destroy trichinae throughout through-out all portions of tho meat, Likewise, Like-wise, in order to protect consumors who nro careless or Ignorant of tho danger of raw pork products of kinds prepared customarily to ho oaten without cooking, such as certain cer-tain kinds of hams and summer sausago, saus-ago, must ho manufactured In accordance ac-cordance With inothOdH which, It has boon determined, destroy tho vitality vital-ity of any trichinae which may bo present In tho pork'. It has been found by Investigations in tho Hu-reau Hu-reau of Animal Industry that if pork is subjected to a temperaturo not higher than C degrees F. for 20 days' tho vitality of all trlehlnao Is do stroyed This is ono method of safe guarding pork products that nro to bo entcu without cooking Other me thods follow o.l In establishments op -rating under Federal meat lnspec tlon consiit In curing nnd drjlng the Products according to certain rulot which tne luanufneturero nro rcqulr ed to follow . Although products that are spec n ly prepared for eating uncooked and bear tho mark or FeJornl 'iibpcc Hon may be used with safety, the custom of catlmj rnw perk Is not tf bo remembered thnt fresh pork, ot ordlnnry cured pork products aro no' safe as food unless properly cooked It enn not bo determined with cer tnlnty by Inspection whether pork Is fro from trichinae nnd tho Fodor al Inspection mark does not gnarau tee tho fitness ot poik for food If If Is eaten raw. A practical nil efor co king porl Is to cook It until It has lost its red coor throughout all portions, or, II a trace of this color Is still presenl nt least until the fluids of Imp meat hao become more or less jellied. |
