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168
SIGNS OF TUBERCULOSIS IN THE CARCASS AND ORGANS.
At the time of slaughter, when the carcass and all the organs are available
tor examination, there should be no difficulty in detecting the presence of
tubercle.
Beef.—Any unnatural appearance should be looked for, and any case of
doubt referred to an Inspector before sending meat to market. The following
are indications of disease
(i.) The kernels on the paunch and in the fat round the entrails are
enlarged, and may be hard and gritty, or soft and cheesy,
according to the stage of the disease.
(ii.) The lungs are studded with small masses containing matter,
varying from the size of a pin's head and upwards, the larger
being gritty when cut into.
If there are many of these masses they may form bunches like
grapes, and the disease often spreads to the skirt, and the inner
side of the ribs, when the lungs grow to the ribs and skirt, and
have to be cut away in dressing.
(iii.) As the disease progresses the masses of tubercle are found on the
other side of the skirt, and inside the flanks to which the
intestines sometimes grow.
"Stripping" or removal of skin from the inside of the
ribs or flanks only partially removes the signs of disease,
while it always arouses suspicion, and must be considered
as proof that the person dressing the animal had guilty
knowledge of the existence of disease (Tuberculosis).
The Local Government Board has ordered that Stripping, in
the case of foreign dead meat, shall be sufficient reason for
condemnation.
(iv.) White or yellowish masses in the liver, which on cutting present
the appearances described above in (i.).
Pork.—The conditions are more stringent, and the report of the Royal
Commission advises that all pigs showing any evidence of Tuberculosis should
be condemned.
It frequently occurs, however, that well-nourished pigs are tuberculous;
therefore special attention should be paid to the kernels on the mudgeon and
on the belly and weasand. These should be split with a knife to ascertain if
they are hard or gritty.
The kernels on the windpipe and between the lungs should be carefully
examined.
The lungs should be tested by pressure between the finger and thumb—
hard, shotty lumps will indicate disease. All the kernels should be of
natural size and colour, free from all gritty feeling or cloudy appearance.
It is strongly recommended that no pigs, the lungs of which have grown
to the side, and no meat of a doubtful character should be sent to market.
WILLIAM COLLINGRIDGE, M.D.,
Medical Officer of Health,
City of London.