Handbook of meat inspection

Front matter

■H

HANDBOOK

OF

Author's Preface

By the passage on June 3, 1900, of the Imperial Law concerning the inspection of meat and food animals, meat inspection is put upon a different legal basis than has existed heretofore. The new law, which crowns with fruition the endeavors which for several decades have been made toward the introduction of general meat inspection in the German Empire, contains stringent provisions concerning the organization of meat inspection and general directions concerning methods of procedure with various kinds of defective meat. Temporarily, however, the meat inspection law, except in two parts, has not yet gone into effect. And in working over the new edition of the book I was, therefore, able to restrict myself in the section on the legal foundation of meat inspection to the introduction of the new law, together with the commentaries from official sources, and in rendering judgment on meat anomalies I confined myself to the addition of the qualifications of the new law to the regulations which had previously been in force and which had been based upon the pure food law. Attention should be called to the fact that the conception of damaged meat which had become general before the decree of the pure food law, but which was rendered void by that law, has again acquired a qualified recognition by the meat inspection law of the German Empire. The material of meat inspection, the investigation of meat and rendering of judgment on meat will be discussed in the regulations for enforcing the law which at present rest with the Federal Council. In case an official publication of these regulations does not appear, I shall compile tlfem as a supplement to my Handbook of Meat Inspection and publish it separately.

Moreover, the contents of the book have been enlarged and elaborated according to the results of the literature of the subject iv AUTHORS PREFACE

up to October 1, 1901. Especial attention lias been given to a review of the subject of infectious diseases of fish and crustaceans. The number of figures has been increased by illustrations on the recognition of age in sheep by the teeth, on the recognition of sex in crustaceans, on the development of trichina, on myxosporidial diseases of fish and by an illustration of the refractometer. The latter is used in testing fat of different origin, and will, therefore, be adopted in laboratories of meat inspection. Despite the increase in the contents of the book, it has been possible by shortening less important parts to publish it in its previous size.

In conclusion, I would state that I am now in a position to fulfil my previous promise to publish a bibliography of the literature of meat inspection. This bibliography will appear in the near future.

OSTEETAG.

Berlin, February, 1902.

TRANSLATOR'S PREFACE.

Ostertag's " Haudbuch der Fleischbeschau " is generally recognized as the most complete and authoritative treatise on meat inspection. No apology, therefore, is necessary for the present attempt to make this work more accessible to English-speaking meat inspectors and veterinarians. The translation was undertaken immediately after the appearance of the fourth German edition, but has been somewhat delayed on account of the pressure of other work.

A few footnotes have been added where it was deemed desirable, especially in connection with the controversial discussion of the trichina question. Certain sections on the less important German laws have been omitted and a few discussions have been condensed.

Dr. John R. Mohler, Chief of the Pathological Division of the Bureau of Animal Industry, in addition to the labor involved in reading the whole manuscript and making numerous suggestions, prepared the Introduction, dealing chiefly with the history and present status of meat inspection in America. It was felt that American meat inspection was inadequately treated in the text, and Dr. Mohler speaks with recognized authority on this subject.

Perhaps the most pleasant duty of the translator in connection with this work is the acknowledgment of the unusually excellent condition in which the publishers have furnished the proofs, and of their uniformly prompt and courteous attention to all matters which the translator has laid before them.

E. V. WILCOX.

Washington, D. C.

April 7, 1904.

Table Of Contents

PAGB

Introduction xv

I. — General Discussion op Meat Inspection t

Introduction

HISTORY AND PRESENT STATUS OF MEAT INSPECTION IN THE UNITED STATES

BY

JOHN R. MOHLER, V.M.D.

The problem connected with the procurement and maintenance of a wholesome and hygienic food supply for the people is unquestionably one of the most important subjects with which the sanitarian has to deal. Public health demands the purity of animal food products. The vast quantity of meat consumed in the United .States, where this food-stuff is plentiful and comparatively low in price, renders it of essential importance that nothing but innocuous and nutritious meat products be placed upon the market. The amount of meat, per capita, used annually by various countries was computed by the British Government in 1890, when it was found that in the United States an average of 119.7 pounds was consumed by every inhabitant, a ratio surpassed only by Australia, where meats are more abundant and cheaper in value. To satisfy this domestic demand and to supply the foreign orders for meat, there has rapidlydeveloped in our midst a business the value of whose products in 1900 was estimated at over $811,000,000, and which, among our immense industries, ranks third as to the aggregate worth of yearly exports. These facts, together with our knowledge — authentically established — of the communicability to man of many animal diseases, compel us to recognize the urgent demand for a hygienic meat supply — a supply that is clean, wholesome and absolutely free from disease.

The foreign sales of the meat packing industry at first included numerous varieties of meats and meat products, and by 1879 the export trade in American bacon alone, without mentioning other food-stuffs, had become well established, when the continental countries became alarmed, seemingly on account of the presence of

XVI INTRODUCTION

trichina in American hog products, and accordingly prohibitive measures against these meats were instituted. Italy was the first to promulgate these restrictions, and by 1881 Austria, Germany and France had likewise prohibited the importation of American pork or its products. American cattle met a similar rebuff at the instance of Great Britain in 1882, when regulations commonly called the " Slaughter Order " were instituted by the Order-in-Council of the Board of Agriculture, which compelled American cattle to be slaughtered at the port o& entry. This prohibition of store cattle was caused, presumably, by the presence of contagious pleuro-pneumonia among the cattle in a few of the Eastern States and Illinois, but notwithstanding this disease was effectually eradicated from this country in 1892, and since that time not a single case has been found either in cattle imported into Great Britain from the United States or among our herds, the restrictive measures continue to be enforced and the stigma constituting the assumed reason for this embargo remains. While it is plainly evident to anyone who has given this subject the least consideration that these two alleged sanitary procedures of foreign governments were directly pointed at the meat and live stock industry of this country, and although the vast falling-off in the value of our exports in these lines was to those variously engaged therein a hardship which continued for a decade, nevertheless, these interdictions must be considered as the potent and exciting factors in securing legislation for the scientific inspection of meats for foreign and domestic use and incidentally in advancing the cause of veterinary science in the United States.

The exclusion of American pork products finally became intolerable, and in order to relieve the situation and regain an export market for these food-stuffs, Congress passed the act of August 30, 1890, providing for the inspection of salted pork and bacon. It was but natural to presume that with the passage of such a law providing for the certification of the pure and healthful character of American meats all restrictive measures against our export trade would be revoked. However, this initial act was not sufficiently comprehensive, referring chiefly to the manner in which the products were packed and their appearance immediately before shipment, without taking into consideration the condition at the time of slaughter of the animals producing these meats. For this reason the European countries failed to abolish their restrictions against American pork. The relief expected in consequence of this act was not, therefore, realized, and on March 3, 1891, Congress, recognizing the importance of protecting and fostering this export

INTRODUCTION XviL

industry, the value of which had reached the sum of $104,660,000 iu 1881, and of acquiring and maintaining a pure and wholesome meat supply for our own people, passed a more effective act. This legislation authorized the issuance of regulations providing for the ante and post mortem examination of all cattle, sheep a,nd hogs intended for export and interstate commerce, especially providing for post-mortem inspection of cattle the meat of which is designed for export; for a microscopic examination of all hogs for export in order that certificates could be issued setting forth their freedom from trichinosis ; the condemnation of all diseased animals ; the marking or stamping of all inspected carcasses and the labeling of food products made from such carcasses intended for export or interstate traffic.

The work connected with the enforcement of this act was placed under the care of the Bureau of Animal Industry, which had been established in 1884 for the purpose of collecting information concerning the nature, cause, treatment and prevention of diseases of animals and the publication of the best measures for the prevention and eradication of such diseases. These increased duties rendered it desirable that the various lines of work be divided, and accordingly, on April 1, 1891, the Bureau was organized into several divisions, one of which was designated the Meat Inspection Division, and, as its name implies, had, among other duties, special supervision of the inspection of meats for export and interstate commerce. Regulations were immediately adopted for the purpose of carrying into effect this act of Congress. A system of inspection was devised, a force of veterinarians and their assistants organized and the inspection of meats inaugurated within ten weeks from the passage of the act, or ou May 12, 1891, at the abattoir of Eastman & Co., of New York City. Other abattoirs made application for inspection, and by the end of the first complete fiscal year, 1892, inspection had been granted to twenty-eight abattoirs in twelve different cities.

It will thus be observed that federal meat inspection has only a very recent history, but one of which our people and our profession can justly be proud.

The microscopic examination of pork for trichina was first established in Chicago, June 22, 1891, and likewise started in other cities before the end of that year. At first there was some 'hesitancy and scepticism among the packers as to the practical application of this microscopic examination without seriously retarding the business of the firms and causing vexatious and unnecessary delays, but

Xviil INTRODUCTION

all doubts were shortly dispelled by the satisfactory performance of the work, and the problem was efficiently solved by the persistence and skill of the Chief of the Bureau of Animal Industry and the growing perception and ripening knowledge of his assistants. As a direct result of these microscopic examinations of pork products which were subjected to the keenest scrutiny of the attaches of European countries and favorably reported upon by them, the decree of September 3, 1891, was made by the German government after the Saratoga Convention which readmitted American pork that was officially certified as having been microscopically examined before shipment from the United States. Subsequently similar interdictions were removed by Italy, France, Denmark and Austria, and in consequence of this reestablished confidence relative to the healthfulness and purity of the pork products of this country the export trade began at once to show decided and gratifying increase and to gradually expand and regain its former importance and value.

The beneficial and desirable results that would necessarily accrue in consequence of having the supervision and inspection of the Government meat inspectors to certify to the purity and soundness of the products of their abattoirs, soon appealed to and was •quickly acted upon not only by the packers who sought to compete in foreign markets, but those doing strictly a local and interstate business. The proprietors of those abattoirs desiring inspection for their meat products are required to make written application to the Secretary of Agriculture, stating the kind and number of animals slaughtered and the destination of the products thereof, and to agree to such supervision of their business as may be demanded by the regulations of the Bureau. On conforming to such requirements the packing house is given a serial number by which it and the products thereof are thereafter known, and an inspector is placed in charge of the plant and furnished with a sufficient number of assistant inspectors, stock examiners or taggers to carry out the required inspection.

The extension of the work caused by the enforcement of the act of Congress can not be fully apreciated or comprehended without a knowledge relative to the importance and magnitude of the subject. The successful and speedy elaboration of many details which necessarily requii-ed much labor and consideration and the care and efficiency with which they were immediately enforced exceeded all expectations when the difficulties and obstacles — the inherent perplexities of the question — were considered. Moreover, this inspection was an innovation in sanitation in this country and was

INTRODUCTION XIX

of necessity carried out principally by inexperienced men who were chosen chiefly on the strength of their political influence rather than by the breadth of their veterinary knowledge.

The next epoch in the history of meat inspection is marked by the placing of all employees of the Bureau into the classified service by Presidential order. This took effect July 1, 1894, since which time all appointments to the force have been made only after the applicant has passed a rigid and highly satisfactory examination. By this means only the intelligent, competent and superior candidates are chosen from the eligible list by certification from the U. S. Civil Service Commission. Now that the merit system is in vogue, not only the personnel of the Bureau has been improved, as would be expected, but the harmony and discipline resulting therefrom is vastly better than is possible where political intrigue forms a basis of appointment, promotion and retention. The first requisite to be met by those aspiring to the position of meat inspector is to be a graduate of a recognized and reputable veterinary college and then to pass a rigid examination that destroys the ambition of a large percentage of applicants. After successfully meeting these requirements and receiving an appointment, his future service depends entirely upon the personal equation and would include the ability, integrity and discretion with which his onerous and multiple duties are performed.

Previous to 1894 the inspection consisted principally in the examination of beef for export and the microscopic examination of pork destined for continental Europe, but at this time, owing to an increased demand for official inspection of meats, a similar ante and post mortem examination was extended to hogs as had already been in operation from the beginning with cattle. In the following year calves and sheep were likewise subjected to inspection both before and after slaughter. As the inspection gradually increased and covered a larger number of animals, it became more and more important to obtain sufficient authority from Congress to dispose of the condemned carcasses, as the original act failed to grant power for the proper disposal of such products. The danger of allowing condemned meats to remain undestroyed is palpable when taken into consideration with the limited authority of the Federal Government regarding the use of such carcasses within the State. That it is highly unsatisfactory to the Bureau, as well as to the health of our people, to permit the packer to have absolute control over the final disposition of unwholesome meats, was readily appreciated, especially in view of the dearth of state and municipal sanitary

XX INTRODUCTION

authorities vested with the power for properly disposing of these products. Consequently, Congress, by the enactment of March % 1895, granted full power to the Secretary of Agriculture to adopt such rules and regulations as would be necessary to prevent the use of condemned carcasses for export or interstate traffic, making it a misdemeanor punishable by a fine notexceeding $1,000 or imprisonment not exceeding one year, or by both fine and imprisonment, in the discretion of the court. The work was rapidly advancing as the inspectors became more thoroughly trained and experienced. New problems and duties were taken up as fast as the previous ones had been elucidated and controlled, and the progress made was highly gratifying. In keeping with this policy of steady conservative progress, the service was extended in 1895 by new legislation to include the interstate cattle inspection, and by 1897 not only all the beef and the greater part of pork and other meat products exported to Europe, but a large amount of meat intended for interstate commerce was inspected in accordance with the law.

In the appropriation act of 1898 provision is made for the same ante and post mortem inspection of horses and their products as had been previously enacted in regard to cattle, hogs and sheep. It is specially stated that only horses may be slaughtered in such packing houses and their various products must be distinctly labeled as being from these animals. Inspection has been granted thus far -to but one abattoir, the products of which are mainly, if not entirely, shipped to Norway and Sweden.

The demand for microscopically examined pork increased rapidly, and in 1898, 120,272,590 pounds of this product were exported. A large number of skilled and competent microscopists were added to the inspection force, but the demand for microscopic examination was so great among the packers that the Bureau found difficulty in supplying the desired amount of microscopic inspection for hog products intended for export. The great increase in the demand for this inspection during 1898 and 1899 was ably and successfully met by the microscopic force, and they were rendering conscientious and efficient service when the country receiving the vast majority of our pork products instituted semi-prohibitive regulations which have diminished the exportation of this product in the last few years to a very large degree, until in 1903 it figured only 19,108,341 pounds.

By perfecting the system of inspection and increasing the number of inspectors, the work has been greatly extended and rendered more efficient each year, until to-day the scientific, systematic and rational system of meat inspection inaugurated throughout this

INTRODUCTION XXI

country by the Bureau of Animal Industry, after an existence ©' only twelve years, compares favorably with the much older servico of Germany, France, Denmark and Belgium, and is pointed to with commendation by many disinterested parties in foreign countries and accepted as a model by our states and municipalities in providing methods of local inspection. How this result was accomplished has been ably expressed by a foreign scientist in speaking of the United States meat inspection service :

"The history of this organization embodied in the labor of Dr. D. E. Salmon is one of the highest examples of the rare combination of scientific methods with executive administration that has ever been witnessed." It may be added that among the many signal personal achievements of Dr. Salmon's administration as Chief of the Bureau of Animal Industry since its inauguration, his work in connection with meat inspection stands among the foremost, as he,, and he alone, crystallized and consolidated it into a definite sanitary force. The initiative, the determination and the momentum in all matters pertaining to the advancement and increased proficiency of this service were his, and it has now reached such a stage of development and approach to uniformity of procedure as to meet the demand of the most critical.

Thus, commencing with a small force of inspectors in a few abattoirs, the service has gradually developed until at present there are 1,405 individuals engaged in the ante and post mortem inspection of animals. Of this number 411 are meat inspectors and assistant meat inspectors, all of whom are qualified and competent veterinarians ; 234 are stock examiners and 251 taggers, practical men connected with some branch of the live stock industry before receiving their appointments ; 233 are microscopists and assistant microscopists ; and the remainder are clerks directly associated with the work of inspecting meats. These men are located in 156 abattoirs and stockyards in fifty different cities in the United States.

It may be of interest to know how this large organization of men is systematically working in the accomplishment of so much good for the country both from an economic and sanitary standpoint. A brief survey will be taken of the methods at the various abattoirs and stockyards of making the ante and post mortem examination of the food producing animals the products of which are intended for export or interstate traffic.

Ante-mortem examinations are made of all animals intended for slaughter in packing houses having federal inspection as well as of sxil INTRODUCTION

those which pass through the stockyards that are under Government supervision. These inspections are highly important and a valuable safeguard to the health of the meat consumer, as there are certain diseases and conditions not attended by any macroscopic lesions in the carcass, albeit they are nocuous and repugnant. Direct proof of this is found in the literature of meat poisoning, the great majority of which cases could be directly traced to eating the meat of cattle slaughtered in emergency without any noticeable changes being observed in the tissues on post-mortem examination. The interests of the live stock industry also are protected by this examination, since none but healthy animals which have not been exposed to any disease are permitted to be shipped from stockyards to the farm as breeders and feeders or to abattoirs of other cities not having federal inspection. The rigorous character of this inspection before slaughter is indicated by the fact that ante-mortem condemnations average about twice as many as the post-mortem. In the larger packing centers this inspection is done in the yards, on the docks, though principally at the scales, where all diseased and suspected animals are tagged. A brief description of their condition is recorded and they are then held for final disposition on post-mortem examination, with the exception of those animals that have been condemned for advanced pregnancy or recent parturition. These animals may be held until they have fully recovered from the parturient state (ten days) and then slaughtered, or in case they are not affected with or have not been exposed to any infectious disease they may be sold for stock purposes.

Animals not inspected in the yards are subjected to an examination in the pens of the packing houses, and those condemned are similarly disposed of as above with the permission and under the supervision of the inspector.

Those that have been condemned on ante-mortem examination which fail on post-mortem to show sufficient lesions to warrant condemnation are passed for food, while all carcasses not fit for consumption are tanked. However, there are a number of diseases in which the determination of the healthfulness of the meat must depend entirely on the post-mortem examination, and many animals are condemned at this stage that have passed ante-mortem inspection. Thus the importance of these two associated methods of inspection is exemplified. The Bureau regulations which were devised to control the ante and post mortem inspection of animals and which have been subsequently supplemented as the needs of the service demanded, are clearly defined, thorough and most rigid

INTRODUCTION XX1U

and form a support upon which the inspector may unflinchingly stand in the performance of the duties of his office. To discriminate with certainty between good and bad in the matter of meat supply is to the experienced inspector not a difficult task, when the carcass represented is an extreme, but for those cases on the border line, the rendering of a satisfactory and accurate conclusion is not so easy as at first sight appears, for it is extremely difficult at times to say what should be accepted and what rejected. To the German inspector it is not merely a question of yes or no, but with his "freibank " and the permission to sell certain infected meat after cooking, or raw meat of a low nutritious value, the responsibilities become divided into several possible actions and are thereby materially lessened. Owing to the impossibility of constructing rules covering every case, and the difficulty of asserting at what stage in its development a process assumes loathsome or a disease noxious properties, the decision as to the disposition of a certain number of carcasses must be left to the discernment and individual judgment of the inspector. Moreover, the realization that all decisions based upon the literal or tolerant interpretation of the inspection rules and in sympathy with them will be approved arouses a pleasant and appreciative feeling and makes the thorough and particular knowledge of the regulations an integral factor in the proper and independent performance of the inspection.

As there has been more or less discussion and adverse criticism regarding the large number of carcasses which the Federal inspector examines each day in some of the larger packing houses, it might not be out of place to explain the American system of perpetual motion adopted in such abattoirs and the methods which make it possible for the inspector and his assistants to carefully and efficiently inspect the entire killing. The method of slaughter most frequently adopted is stunning with a pole-axe, followed by bleeding after a short interval has elapsed to permit of relaxation of the blood vessels and, consequently, a better outflow of blood. In the case of bulls, shooting is sometimes adopted, owing to their thick skulls. The Jewish method of shechtering is carried on in certain abattoirs on specified days. In the first instance the cattle are driven up to the killing pens at 6.30 A.M., and knocking begins immediately. The animal is then shackled, hauled through the sliding door onto the bed, hoisted on the rails of a suspended tramway and, while hanging, is bled by the- "sticker" making at the bottom of the jugular furrow a longitudinal incision that severs the principal cervical blood vessels. After the animal has bled suffi-

XXIV INTRODUCTION

ciently it is pushed along by power or by hand to the bed on which it is to be further handled. While hanging here the "headers" skin the head and disarticulate it at the occipto-atloicl articulation. The heads are numbered either by a paper tag or by marking on the occipital condyle with a blue pencil, in order to identify the various parts of the carcass, should cause for condemnation be found. The animal is now lowered aud pritched in position on its back. A constant striug of attendants follows, one after another, in completing the work and turning out the dressed carcass. First the "leggers" take charge and remove the hind legs at the hock and the fore legs at the knee. Immediately after this the floorsman or "sider" skins the animal down as far as he can work towards the floor. The " caul-puller " now comes along and makes an incision from throat to anus and removes the caul fat from the abdomen, placing it in a box corresponding to the number of the bed upon which the animal is lying. Another butcher follows and " loosens up " the esophagus and trachea and saws through the sternum. The hooks of the spreader on the hoist are then placed in the ligaments back of the hocks and the animal dragged into a semi-vertical position for skinning the buttocks and cutting off the tail. The latter is also retained and marked for recognition. After hoisting to a perpendicular position, the "backer" finishes skinning the animal. The " gutter," working simultaneously, eviscerates the carcass by starting with the rectum and following the sublumbar attachments down to the liver, pulling the paunch down and cutting all attachments with one circular sweep of the knife. The liver is next loosened by the hand and attachments cut by one stroke of the knife. Two circular incisions are made, starting from the superior and middle attachments of the diaphragm, but in opposite directions, following the tendinous portion of the diaphragm to its lowest or suprasternal portion. This opens up the thoracic cavity. The lungs are now seized by their subdorsal border and one long stroke following the aorta removes the lungs and heart, which, together with the other viscera, are now inspected. The rump sawyer next follows and divides the carcass from the coccyx to the lumbar vertebrae. The splitter with a large cleaver then continues splitting the animal in halves, ending at the base of the neck. The carcass is now hoisted on two rails with sliding pulley hooks and shoved over about twelve feet, where the neck man or hide dropper finishes cutting the hide from the neck, after which another helper splits the cervical vertebrae, thus completely separating the two halves. The latter are then pushed about ten feet

INTRODUCTION XXV

further, where the trimmers cut off all ragged pieces of flesh or bruised parts, trim out the spinal cord and pump the blood out of the four quarters by moving the fore legs up and down rapidly and scraping the blood clots from the vessels with the hollow of the hand. The carcass is now turned over to the washers, who scrub and wash it with very hot water, and finish by wiping it dry with towels. In case the inspection has not revealed any disease, the carcass is marked by placing a gelatinized label bearing the words "XL S. Inspected " and a serial number in indelible ink, which can not again make an imprint, in the region of the rump, flank, plate and shoulder of each half of the carcass. This mark signifies that the meat has been carefully inspected according to law and passed. Exceptions to this method of labeling healthy meat are made with those carcasses that are intended for the cutting room or are used for canning purposes in the same abattoir. Those carcasses to be shipped in sealed cars to another official abattoir for canning or other purposes are likewise not labeled nor stamped. After hanging for fifteen minutes the meat is run into the coolers to T)e ripened for local use, interstate trade or for export. The head, tail and caul are then removed to other parts of the building, the livers are placed in special boxes and the remaining viscera are thrown into a carrier to be removed. To perform this work requires about 50 butchers and from 40 to 45 men who wash and trim carcasses and 60 helpers to clean floors, move wagons, carry away offal and perform other miscellaneous work. In the above described manner, this force of men in an abattoir in this country may kill and dress between six and seven rounds of cattle in an hour, which means an average of 130 carcasses per hour on 18 or 20 beds. By the latter term is understood a portion of the killing floor opposite to each knocking pen on which the animal is bled, eviscerated and dressed. The 20 beds are arranged in a continuous series, the workmen starting on the first bed and going clown to No. 20, by which time the No. 1 carcass has been hung up and out of way for the next " run." In abattoirs where 28 beds are in use, two gangs of butchers and two sets of inspectors are used to perform the work. The inspector takes his stand with the gutter and passes down the line at his elbow, watching, feeling and examining all suspicious indications. Surely such an inspection made by a man skilled in his line will enable him to find any lesion or condition which is sufficiently extensive or repulsive to warrant condemnation, and his ability to perform this task is no more remarkable nor startling than the accuracy, deftness, familiarity and speed which we expect of any other