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FEDERAL
VOLUME 5

REGISTER
934

AiiTEO

NUMBER 26

Washington, Wednesday, February 7, 1940
Rules, Regulations, Orders TITLE 9ANIMALS AND ANIMAL

PRODUCTS
CHAPTER IBUREAU OF ANIMAL
INDUSTRY
B.AJ. A d m inistrative Notice 3
S ubchapter AM eat I n s p e c t io n R eg u la tio n s TREATMENT OF PORK AND PORK PRODUCTS

18.181 Prescribed treatm ent of pork and products containing pork to destroy trichinae. Although trichinae are pres ent in only a small proportion of swine in the United States, the regulations gov erning meat inspection by the United States Department of Agriculture2 pro vide for safeguarding consumers of fed erally inspected foods containing pork muscle tissue which are customarily eaten without cooking in the home or other place of consumption. Inasmuch as it cannot be determined with certainty by any present known practical method of inspection whether the meat of a car cass contains trichinae, and inasmuch as certain articles containing pork muscle tissue are customarily eaten without cooking in the home or other place of consumption, the following revised in structions shall be observed.
All forms of fresh pork, including fresh unsmoked sausage containing pork mus cle tissue, and pork such as hams, shoul ders, shoulder picnics, bacon, and jowls, which are subjected only to curing or to smoking at temperatures that do not impart to the meat the appearance of being cooked, are classed as products that are customarily well cooked in the home or elsewhere before being served to the consumer. Therefore, the treatment of such products at inspected establishments for the destruction of trichinae is not required.
T he num bering of th e sections of B.A.I.
A dm inistrative N otices conform s to th e n u m
bering of title 9, c h a p te r I, of T h e Code of Federal R egulations.
8 9 CFR sub ch ap ter A.

CONTENTS
Products containing pork muscle tissue or the pork muscle tissue which forms an RULES, REGULATIONS, ORDERS
ingredient of such products including, or of the character of, those hereinafter T itle 9Animals and Animal named are classed as articles which shall P roducts;
be effectively heated, refrigerated, or Bureau of Animal Industry:
Page cured, at an inspected establishment to Pork and pork products, destroy all live trichinae: Bologna-style 615
treatment of------------ -
sausage; frankfurt-style sausage; viennaT itle 16C ommercial P ractices:
style sausage; smoked pork sausage;
Federal Trade Commission:
chopped, cured meat rolls; knoblauch American Products Co., efc al, sausage; mortadella; capocollo capicola, modified cease and desist capacola; coppa; all forms of summer order__________________
618
or dry sausage, including mettwurst;
fresh or cured pork shoulder butts and T itle 19 C ustoms D u t ie s :
similar pork products in casings; cured, Bureau of Customs:
boneless pork loin; fresh, boneless pork Synthetic phenolic resin, loin in casings; boneless back bacon;
Form C, etc., entry into boneless back bacon in casings; cooked U. S__ ___ 1___________
619
loaf containing pork; and roasted, baked, T itle 37P atents and C opy
boiled, or cooked ham, shoulder, or rights :
shoulder picnic; Italian-style ham; and Copyright Office:
Westphalia-style ham.
Registration ofv claims to a Methods of treatment 1 Heat copyrights, rule amended619
ing. All parts of the pork muscle tissue shall be heated to a temperature not lower NOTICES
than 137 F., and the method used shall be one known to insure such a result. Civil Aeronautics Authority:
On account of differences in methods of Air Safety Board:
heating and in weights of products under Hammond, La., accident in going treatment it is impracticable to vestigation, hearing____
621
specify details of procedures for all cases.
Hearings:
Procedures which insure the proper Air Travel Card Plan, etc---620
heating of all parts of the meat or product All American Aviation, Inc_
621
shall be adopted. It is important that American Airlines, Inc. 2 no each piece of sausage, each ham, and tices ________________ 619, 621
other product treated by heating in water Chicago & Southern A ir be kept entirely submerged throughout Lines, In c ___ ____
620
the heating period; and that the largest Continental Air Lines, Inc___
620
articles in a lot, the innermost links of Delta Air Corp_____________
620
bunched sausage or other massed articles, Eastern Air Lines, Inc______
621
and articles placed in the coolest part of a New York and Bermudian Air heating cabinet or compartment or vat Line______
619
be included in the temperature tests.
Pan American Airways, Inc.
2 Refrigerating. At any stage of 2 notices___________ 620, 621
preparation and after preparatory chill Pennsylvania-Central Airlines ing to a temperature of not above 40 F.
Corp. 2 notices_____ 620, 621
or preparatory freezing, all parts of the muscle tissue of pork or product contain Federal Security Agency:
Social Security Board:
ing such tissue shall be subjected contin W i s c o n s i n , unemployment uously to a temperature not higher than compensation law certifi one of those specified in table I, the dura cations________________
622
tion of such refrigeration at the specified C o n tin u ed o n n e x t page temperature being dependent on the 615