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carcase, the whole of it is condemned as unfit for human food. No carcase showing any evidence of
the disease is knowingly passed for export to Britain.
“Many of the frigerificos have been partly rebuilt and, as the result of advice which I gave on my
previous visit, most of the canning and digester departments are entirely separate from each other
and from the slaughtering section. Three of the older frigerificos have been closed, and one new works
(the Anglo), belonging to the Union Cold Storage Company, has been built. This establishment,
in which 4,000 to 6,000 cattle and over 6,000 sheep can be slaughtered daily, is the best equipped
and most hygienic I have seen in any part of the world. As we occasionally find quarters of beef
and carcases of mutton showing lesions of disease in the lymphatic glands, I gave particular attention
to this defect, and believe I have ascertained how it occurs. All carcases of mutton and sides of beef
are examined by the veterinary inspectors as they are suspended on a “moving chain.” Each inspector
examines a given area as the beef, mutton or pork passes him. If the carcases, etc., are passing along
quicker than the inspector can incise the area for which he is responsible, or if his attention is directed
from his duty for even a few seconds, or he has to absent himself for a short period, then carcases or
sides may pass his post uninspected. Such omissions should be checked by the final inspecting
veternarian, but apparently even there some carcases, etc., may escape minute observation, depending
on the rapidity of the numbers passing him.
“The regulations, as framed, and the system are very good, but the human element plays, and
always will play, an important part in the result. The chief veterinary officer in each frigorificos is
held responsible, but it is evident that where up to forty inspectors are working under his charge,
it must be difficult to keep each inspector work perfect.
“The preserved food sections are well supervised, and there is no inducement or temptation offered
to any inspector to pass any unsound food, as the officers are all employed and paid by the Department
of Agriculture of the Government. The owners of the frigorificos pay a fixed sum per animal to the
Government, out of which the meat inspection staff is paid. Killing can begin only when the chief
inspector gives his permission, and must cease if he thinks his staff has done enough work and are
fatigued. Office, laboratory and lavatory accommodation are provided by the proprietors for the
inspection staff, who are in complete control of everything in the frigorificos. The system of dividing
the vertebrae in beef carcases is now done by an electric saw. It was, on my first visit, done by a crosscut
saw operated by two men. There are two types of these saws in operation: (1) The circular saw ;
the other, a saw similar to that used by a carpenter, but more powerful. In short, the whole system
of meat inspection is such as to form a model which I should like to see adopted in this country, as
in many rural districts, judged from consignments of meat received in Smithfield, meat inspection is
in a most unsatisfactory condition.
“The same system of meat inspection and control exists in Uruguay as in Argentina, and, as far as
I could see and ascertain, also in Brazil; but, due to a revolution existing when in the latter country,
I was unable to visit every frigorificos. There is no scarcity of beef in South America, especially in
Argentina, where cattle can be bred and fed ready for killing in first-class condition at 1 year 3 months
to 1 year 10 months old. Improvement in the breeding of cattle has continued in all the three countries.
Improvement in the breeding of sheep and lambs has not received the same attention, but the production
of pigs has made extraordinary progress—e.g., I visited estancios where up to 80,000 pigs were
being bred and fed in the open in the same manner as cattle and sheep, never indoors, the feeding
being alfalfa, wheat, rye in the green state, and, as an addition, maize. Great attention is being given
to producing a “standard pig, “the principal breeds being the Duroc-Jersey (Red) and the Poland-China
(Black).
“The tour made throughout the breeding and feeding grounds showed me that British farmers
can never hope to compete with South American producers—e.g., a first-class ox under two years old
can be delivered at the frigorificos for the sum of £10, at a profit to the feeder, whilst at £12 he would
be making a very good living. British farmers cannot produce the same type of ox under double
this price, and even then it is doubtful whether it would leave any profit.
“The experience gained during the tour as to production cost and method of feeding, transport
of live animals and meat inspection, has again proved invaluable, and certainly added to my knowledge,
making me, I hope, a more efficient meat inspector.
“I am deeply grateful to the Corporation of the City of London for permitting me to accept the
kind invitations of the Governments of Argentina and Uruguay, also to all their officers and the
managers of the frigorificos for their courtesy and kindness, also to the Brazilian Government which,
under the circumstances prevailing, did all it could, through its officers, to show me the system of
meat inspection in operation.
" Where so many officers were so kind it would be invidious to mention names, but I could not omit
to specially refer to the great kindness of Dr. J. Richelet, late Attache to the Argentine Embassy in
London."
PUBLIC HEALTH (IMPORTED FOOD) AMENDMENT REGULATIONS, 1933.
These Regulations came into force on September 1st, 1933. Considering the farreaching
effect and nature of the regulations, the application of them must of necessity be
tempered for a while until a full measure of running order is possible.
The principal purpose of the Amendments is the extension of the system of certification
of meat exported to England in the country of origin, from edible parts of pigs to that of
cattle, sheep and goats also.