Show ho w to irr trichinae Aric hinae department of agriculture carries ries on experiments with aid of packers MAKE PORK SAFE TO EAT salt and suitable temperature fatal to parasite time element Is also figured out for each variety of product washington A long series of experiments peri ments to ascertain what treatment other than cooking cookin will thoroughly destroy lc stroy trichinae and leader pork products safe for consumption lias has recently been conduct conducted ed by tile lie united states department of agriculture it Is 11 hoped that the findings from these expert experiments me tits wi will save many from the dreaded disease trichinosis 11 the custom of eating uncooked pork rind and pork products la is re regarded hy by the medical profession a as S very much to he be discouraged but tile the toothsome summer sausage stol smoked ced sausage led sausage rind a number of other dainties continue to tempt the Ameri american call public to defy tile the physician tho the experiments proved of it double service ill addition to fixing tile safety in ill tile the various verlous metho Is of curing pork without cooking they cut down the time little consumed in tile processes in some cases its as much ns as five dve days permitting considerable saving in tile cost of manufacture prior to these investigations comparatively little littie was known concerning the effects of processes used in curing pork upon tile the vitality ot of trichinae which la Is tile the cause of trichinosis it has fins been assumed as a governing by the departments specialists that tile consumer la is himself responsible for tile the proper prepa preparation ratton of fresh pork and pork products that are arc usually cooked before eating but that the manufacturer Is under obligations alln to mke make suro that pork products sold ns as cooked products are properly cooked or if of a kind customarily eaten without cooking to make sure that the products are arc free from live trichinae irine in the he federal meat inspection regu antiona it la Is therein therefore f provided ded that products cooked in establishments under inspection roust must bo N cooled cool cd in accordance cor dance with methods approved proved rip by tile the bureau burean of ati linal industry most of the depart departments merits expert experimental work was us carried out in ili cooperation with cert certain alti ment packing establishments in ill chicago the investigators vesti gators selected the methods of preparing pork without cooking that ait seemed scorned likely to be in lie destroying ying trichinae ant and lit at the samo same time suited to practical requirements of manufacture several new methods ii were ere devised delmed del sed tile the investigation shows that pork products of tho kinds customarily eaten without cooking may tp lip rendered safe for consumption so far ns na trl Is concerned but bill it Is necessary to follow it special ciril curing adapted to each stilt salt Is an essential lit in most of the processes esses sausages of moderates size have been rendered harmless by mixing not less legs than three and one third pounds of stilt salt with every hundredweight of meat followed by preliminary curing nil and then by drying doing after tile tho salt tin bos S been introduced the sausages must be dried at least 20 days in a temperature not lower than 45 degrees fahrenheit A period ot of five days Is allowed tor for preliminary curing which may be curtailed provided the time in the drying doing room Is correspondingly increased treating other varieties in III tile the case of pep which anre sausages stuffed in long lone narrow thin casings it was found feasible to te re duce duac tile the curing period to 20 days of which nt at least 15 days must bo be given to trying drying smoked S sausages may bo be rendered harmless by being subjected to a pre Il cure arid and then lien smoked at temperatures ranging around 80 do d gret q fahrenheit for 40 hours followed fly by drying for ten lays days sausage smoked nt at it a of tie degrees to degrees fahrenheit for a relatively brief period following n preliminary curing period of six lays days Is rendered harm dannies nannies nan nies lesi without subsequent suba e drying enins tire arc rendered tree free from trichinae by two methods nieth rids one Is t to cure then them with try dry suit alt fur four pounds or more to the hundredweight for a period of 10 40 lays days arid and thru then smoke or pale dry them for ten lays days nt a temperature pera pern ture not less than 05 degrees the second til method abod Is to cure them on the basis of three days for every pound of meat followed by 43 48 hours of smoking pit at a temperature of not less than SO 80 degrees degre ei ind and finally by 20 dayi day trying drying nt at a not hot lower than 45 demes degrees salt and suitable temperatures are tile ho principal means of destroying I 1 I 1 |