Bacon Factories Research Articles

THE DISTRIBUTION AND SIGNIFICANCE OF DIFFERENT SPECIES OF FAECAL STREPTOCOCCI IN BACON FACTORIES

SUMMARY: A survey has been made of the numbers and types of group D faecal streptococci in three bacon factories. Although Streptococcus faecium, normally present in the gut of the pig and isolated from spoiled canned hams, was found, it was often outnumbered by Strep. faecalis, an indicator of human faecal contamination which is rare in the pig. The rôle of these two organisms in ham spoilage is discussed. The value of thallous acetate‐tetrazolium‐glucose agar for isolating and distinguishing these organisms has been demonstrated, and it is suggested that the method may have more general application where it is necessary to differentiate between faecal streptococci of human and animal origin.

METHODS FOR THE ISOLATION OF FAECAL STREPTOCOCCI (LANCEFIELD GROUP D) FROM BACON FACTORIES

SUMMARY: Two methods have been developed for isolating and enumerating group D faecal streptococci from localities such as bacon factories where they are heavily outnumbered by other organisms. The first depends on presumptive counts in a Lab‐Lemco‐peptone‐glucose broth (pH 6·0) containing 0·1% of thallous acetate with confirmation by streaking on tetrazolium agar. The other method involves direct plating on tetrazolium‐glucose agar (pH 6·0) containing 0·1% of thallous acetate. On the tetrazolium medium differentiation can be made between Streptococcus faecalis and its variants zymogenes and liquefaciens and the other group D organisms, Strep. faecium, Strep. durans and Strep. bovis.

A Peculiar Nutritional Dermatitis in Pigs

IN the course of our advisory duties, we have frequently encountered a number of cases of a peculiar dermatitis in pigs. The condition develops in pigs of about 10–12 weeks of age and is characterized initially by the development of red blotches under the skin of the hocks, spreading up the hind legs into the groin and over the belly and eventually over the back and ears. The dermatitis is accompanied by an acute irritation ; the pigs become very uncomfortable and rub continually against the sides of the sties. This rubbing usually breaks the skin, resulting in the formation of extensive scabs. Appetite is adversely affected and the pigs make little or no live-weight gain. Natural recovery is very slow, and as a result of the condition, the pigs may take several weeks longer to reach the bacon factory.

The effect of electrical stimulation of the brain on the perception of pain.

The fact that electrical stimulation of the brain can produce unconsciousness in man and animals has been known since the eighteenth century, and from time to time this knowledge has been used in the production of anaesthesia for surgical purposes; Hobday, in 1932, performed castrations and herniotomies in small animals under electrical general anaesthesia, and in 1935 Hertz used electrical anaesthesia for laparotomies in dogs. To-day electrical stunning is used in bacon factories with the object of rendering pigs unconscious before slaughter. Electroconvulsant therapy (E.C.T.) is widely used in mental hospitals for the treatment of certain conditions, and recently Freeman (1948) has modified this technique to produce surgical anaesthesia for prefrontal leucotomy.In some instances electrical anaesthesia has proved satisfactory, but there have been reports of “distorted consciousness” after E.C.T. in human subjects (Morgan, 1950), and of electrical curarization after industrial accidents (Hume, 1935); in these conditions the subject is conscious of sensation but unable to make voluntary movements. Such a condition is only appreciated when the subject is questioned after regaining full consciousness, and hence, if it occurred in animals, it would not be readily recognized.The object of the work described in this paper was to determine the effect of the many variables of electric stimulation, and to investigate the state of consciousness of human subjects and animals after electric stunning. It was hoped thus to provide a basis for future work on electrical anacsthesia and to acquire a better understanding of the action of E.C.T.

Studies on respiratory diseases of pigs: IV. Transmission of Infectious Pneumonia and its differentiation from Swine Influenza

Attempts were made to isolate new strains of swine influenza viruses from outbreaks of respiratory diseases in pigs. The material used was obtained from outbreaks in East Anglia and in Northern Ireland. In addition, the lungs of pigs showing consolidation were obtained from a bacon factory and some lungs were collected at local slaughter houses. A good many of the lungs used were bacteriologically sterile. Sometimes pigs alone were inoculated, but in most cases ferrets, mice and developing chick embryos were also inoculated. Transmission experiments with bacteria-free filtrates of lung suspensions indicated the presence of a filterable agent in several specimens, but the clinical symptoms in pigs thus inoculated differed considerably from those produced by inoculation of swine influenza virus, and no antibodies were produced against the latter virus. No virus was isolated in chick embryos, ferrets or mice. These observations suggest that swine influenza is not prevalent at present in the United Kingdom and that the form of infectious pneumonia which is most common is due to a virus different from swine influenza. This disease appears to be widespread and needs further study.

Methods of Handling Pigs in Large Bacon Factories

Methods of Handling Pigs in Large Bacon Factories

Swine Industry of Denmark

F THE five major types of commercial hog feeding throughout the world, corn feeding, mast feeding, potato feeding, scavenger feeding, and feeding with dairy byproducts (ECONOMIC GEOGRAPHY, October 1936, p. 359), the swine production of Denmark belongs to the last named type (Figures 1 and 2). Proof of the significance of Denmark's dairy industry in the swine culture of that little country is easily seen by any visitor to Denmark, and is summarized briefly by two statements made by K. M. Jensen, Agricultural Adviser to the Federation of Danish Bacon Factories.

THE OXYTOCIN CONTENT OF THE FŒTAL PITUITARY

The oxytocin content of the pituitaries of pigs and sheep at various stages of fœtal life and in mature animals has been determined. Quite appreciable amounts are present in full term fœtuses, and the possibility that this hormone might pass into the maternal circulation and play a part in the process of parturition is discussed.We are indebted to the following for pig and sheep pituitary material: Mr. Syn of the Edinburgh Corporation abattoir, Messrs. Spears Bacon Factory, Bristol, and Messrs. R. D. Waddell, Glasgow.The expenses of this investigation have been defrayed by grants from the Medical Research Council.

Hygiene in the Bacon Factory

WITH this title, Bull. No. 1, published by the Bacon Development Board, Thames House, London, S.W.I (Is.), lays down certain standards of sanitation as a condition of every licence to produce bacon, and describes in some detail a system of sanitation which, if adhered to, will assist curers to comply with the conditions of their licence, and help them, in their own interests, to reduce the risk of spoilage of their products. The construction, maintenance and equipment of the factory are first discussed, after which the daily and the periodical cleaning of the premises are described. Next, the keeping of the meat and bacon clean and wholesome, and the personal hygiene of the employees are dealt with. Data are given in an appendix upon sources and reduction of contamination and the use of sodium hypochlorite as a disinfecting agent.

The Duties of a Veterinary Surgeon in a British Bacon Factory

The Duties of a Veterinary Surgeon in a British Bacon Factory

The nutrition of the bacon pig. I. The influence of high levels of protein intake on growth, conformation and quality in the bacon pig

The present practice of basing payment for bacon pigs not merely on carcass weight, but also on carcass quality as expressed in the factory grading results, has led necessarily to an enlargement of outook on the part of the investigator in the domain of swine nutrition. The interest of the experimenter in the past has tended to be restricted to such questions as the influence of nutritional factors on the rate of live-weight increase and the efficiency of food conversion, the problem of how feeding may influence carcass quality and conformation not having received the attention its importance merited.While the questions of the rate of growth and the efficiency, in terms of meal consumption, with which such growth is achieved are still matters of primary economic importance, it is realized that much more attention must be devoted than heretofore to the study of carcass quality and conformation in relation to feeding. In present circumstances, a nutritional investigation can scarcely be considered complete unless a substantial part of the research is carried out in the bacon factory following the slaughter of the experimental animals.

A Modern Bacon Factory

(1936). A Modern Bacon Factory. The East African Agricultural Journal: Vol. 2, The Agricultural Journal of British East Africa Part 1 and 2 (1909), pp. 597-600.

Bacon Factory Inspection

Bacon Factory Inspection