Transcriber’s Notes
Obvious typographical errors have been silently corrected.
The cover was prepared by the transcriber and is placed in thepublic domain.
Issued March 17, 1911.
U. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF ANIMAL INDUSTRY.—Bulletin 132.
A. D. MELVIN,Chief of Bureau.
A BACTERIOLOGICAL STUDYOF HAM SOURING.
BY
C. N. McBRYDE, M. D.,
Senior Bacteriologist, Biochemic Division.
WASHINGTON:
GOVERNMENT PRINTING OFFICE.
1911.
THE BUREAU OF ANIMAL INDUSTRY.
- Chief: A. D. Melvin.
- Assistant Chief: A. M. Farrington.
- Chief Clerk: Charles C. Carroll.
- Animal Husbandry Division: George M. Rommel, chief.
- Biochemic Division: M. Dorset, chief.
- Dairy Division: B. H. Rawl, chief.
- Inspection Division: Rice P. Steddom, chief;R. A. Ramsay,Morris Wooden, andAlbert E. Behnke, associate chiefs.
- Pathological Division: John R. Mohler, chief.
- Quarantine Division: Richard W. Hickman, chief.
- Zoological Division: B. H. Ransom, chief.
- Experiment Station: E. C. Schroeder, superintendent.
- Editor:James M. Pickens.
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 publicationas a bulletin of this Bureau a paper entitled “A BacteriologicalStudy of Ham Souring,” by Dr. C. N. McBryde, senior bacteriologistin the Biochemic Division of this Bureau.
The souring of hams is a source of considerable loss in the meat-packingindustry, and the cause of this trouble has heretofore beenin doubt. Dr. McBryde’s paper presents the results of an exhaustivestudy of the subject, from which it appears that he has succeeded indiscovering the true cause of the trouble. Besides a description of theexperimental work the paper discusses methods of preventing thesouring of hams and the proper disposal of those which have becomeaffected.
Respectfully,
A. D. Melvin,
Chief of Bureau.
Hon.James Wilson,
Secretary of Agriculture.
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