From a hygienic standpoint there are certain conditions which render the meat of animals unfit for food. They are: First, the death of animals from old age, dis-ease or accident; second, animals dying from injury, drugs, overwork or fright; third, animals that are too young.
Care of Food Animals
Proper care of the animal bears a close relationship to its health and consequently to the health of the people who feed upon its flesh.
The domestic animals should be properly housed and protected from the weather, should have plenty of pure water and should be provided with wholesome food. They should be properly inspected before they are slaughtered and after the animals are slaughtered and prepared for market the meat should be thoroughly inspected.
Meat Unfit for Food
Meat is often rendered dangerous to health by the adulterating processes through which it is put. There are many ways in which meat may be adulterated. (See table under Food Adulteration.)
Slightly spoiled meat is a great source of danger. It is very difficult to recognize spoiled meat, even though the deteriorating processes which have taken place are great enough to injure the health of those who eat it. We are not referring to decomposed meat, for it is a very easy matter to recognize this by its offensive odor. The appearance may not thoroughly be affected by even the most serious infection of the deadly poisons. However, inspectors are supposed to reject meat that does not possess the raw, fresh appearance, or meat from which any amount of fluid of an abnormal color exudes upon pressure.
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.