Danger to Health
From a hygienic standpoint the danger to health from meat may be classed as: (a) infection from entozoa; (b) infection by bacteria; (c) toxins and ptomaines. These conditions may result from: (a) dis-eases of the food animals; (b) postmortem changes that may take place in the meat; (c) infection of the meat; (d) adulteration; (e) the use of preservatives. Such parasites as tapeworm, trichina and echinococci may result from spoiled meat.