Student's textbook of hygiene / [William James Wilson].

  • Wilson, William James.
Date:
[1915]
Catalogue details

Licence: Public Domain Mark

Credit: Student's textbook of hygiene / [William James Wilson]. Source: Wellcome Collection.

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    quite recently the view that the disease was due to the con- sumption of spoiled maize was generally accepted. In the fermentation of the maize it was thought that toxins were generated which, when ingested for long periods, produced the symptoms. Sambon has shown the inadequacy of the maize theory to explain the geographical distribution of Pellagra, and has suggested that it should be attributed to a protozoon parasite conveyed by Simulium, a species of midge. So far, Sambon has adduced in support of his theory evidence of an epidemiological rather than of an experimental nature. Meat.—The flesh of a great number of animals is used as food. Meat contains much protein and fat, but little carbo- hydrate. The relative amounts of protein and fat vary in different animals and in different parts of the same carcass. On an average, 75 per cent. of the meat consists of water. In fat meat the proportion of water is less. In beef there is on an average 20 per cent. of protein. During the state of rigor mortis the carcass should be kept in a cooling shed, and used only after rigor mortis has passed off, since at this stage the meat is more tender. From meat can be extracted mineral salts, chiefly phosphate of potassium and crystalline nitrogenous substances—e.g., creatin, creatinine. These are the chief con- stituents of beef-tea, which act as stimulants and assist in the digestion and absorption of other food. Since many diseased conditions are due to morbid states of meat, it is necessary in the interests of public health that there should be strict inspec- tion of all meat intended for human consumption. Imported meat is inspected at the ports by special meat inspectors acting under the Medical Officer of Health. Sanitary inspectors are required to inspect private slaughter-houses, but it has been found in practice that supervision can only be properly exercised when public abattoirs are provided by the Sanitary Authority, and when all butchers are compelled to slaughter their animals under the eyes of the meat inspectors. At a public abattoir the animal can be inspected before slaughter, and all the viscera are retained for examination. In a privaie slaughter- house the butcher can cut away diseased portions of the meat, and sell the remainder as sound, since the inspector rarely 1s present at the moment of slaughter. 7