A bacteriological study of ham souring

Chapter 4: LETTER OF TRANSMITTAL.

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The study investigates souring of hams cured by the wet method through bacteriological, chemical, and histological analyses. It classifies sour patterns, describes detection techniques, isolates and characterizes a specific bacillus responsible for acid and gas production, and reproduces souring by experimental inoculation. The report examines possible routes of contamination including pickling fluids, handling, thermometers, needles, and hooks, evaluates the organism’s growth requirements and resistance, and measures tissue changes and chemical alterations in affected meat. Practical recommendations for prevention, proper handling, disposal of spoiled hams, and curing practices are presented, followed by a concise summary of conclusions.

LETTER OF TRANSMITTAL.

United States Department of Agriculture,

Bureau of Animal Industry,

Washington, D. C., November 2, 1910.

Sir: I have the honor to transmit and to recommend for publication as a bulletin of this Bureau a paper entitled “A Bacteriological Study of Ham Souring,” by Dr. C. N. McBryde, senior bacteriologist in the Biochemic Division of this Bureau.

The souring of hams is a source of considerable loss in the meat-packing industry, and the cause of this trouble has heretofore been in doubt. Dr. McBryde’s paper presents the results of an exhaustive study of the subject, from which it appears that he has succeeded in discovering the true cause of the trouble. Besides a description of the experimental work the paper discusses methods of preventing the souring of hams and the proper disposal of those which have become affected.

Respectfully,

A. D. Melvin,
Chief of Bureau.

Hon.James Wilson,
Secretary of Agriculture.