p. 13 | Animal Flesh and Disease by A. B. Olsen

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Mar 6, 1913

Animal Flesh and Disease

By A. B. Olsen

A. B. OLSEN, M. D., D. P. H.

It is a well-known fact that disease of all kinds, both infectious and non-infectious, prevails very widely among the lower animals, and especially among domestic animals which are slaughtered for food. Indeed, it is a moot point if any of the animals which are butchered and eaten in civilized lands are in a state of perfect health. It is true that in the case of a fair number there may not be grave lesions or marked evidence of disease, but we must bear in mind that most so-called functional disorders produce little or no physical change that can be recognized. Furthermore, many of the diseases, including some of the most virulent, can not be recognized by the naked eye of an expert, to say nothing about a layman, but require investigation by the aid of the microscope or chemical tests to show the presence of disease. Again, even though there may not be positive disease, the presence of emaciation is of itself a bad sign, and should be sufficient to condemn the animal.

It is also a well-known fact that so-called inspection of the average slaughter-house is very largely a farce, and the casual observer might naturally think that inspection is a nominal thing, a mere form, calculated to satisfy the conscience of the consumer and permit the butcher to claim that his animals had been inspected. It is safe to say that the inspection of animals in many if not all of the leading slaughter-houses only means the exclusion of animals that are so obviously sick and diseased that a layman would have little or no difficulty in recognizing the fact.

Parasitic Diseases

Animals are afflicted with numerous contagious or infectious parasitic diseases, many of which are transferable to men through the consumption of flesh. For example, there are over fifty varieties of the tapeworm. What we call measly pork, simply means that the flesh of the pig is infected with a tapeworm known as Tænia solium, while “beef measles” indicates the presence of another variety, Tænia saginata, which is longer than the solium, sometimes attaining a length of six or seven yards. Another tapeworm which may be transferred to man is Bothriocephalus latus, found in certain edible fish. Tænia echinococcus, which produces the characteristic hydatid cysts of the liver, afflicts cattle, sheep, and swine, and in some countries is a prevalent disease of human beings. Human beings would rarely if ever suffer from any form of tapeworm if they refrained from eating dead animals.

Then there are the whipworms, hookworms, two varieties of flukes, and various filariae, not to mention other more or less numerous parasites which afflict lower animals and may be in different ways communicated to human beings.

Germ-Diseases

Besides the larger parasites, there are a large number of germ disorders to which both animals and man are subject, and which may be transferred by eating the infected flesh. One of the most deadly of these is anthrax, which is invariably fatal. Malignant pustule, or wool-sorters’ disease, although not invariably fatal, like anthrax, is a dangerous disease. There are also glanders, rabies, foot-and-mouth disease, and actinomycosis; the latter is not a germ-disease, but is produced by a ray-fungus.

Perhaps the most prevalent disease among the lower animals is tuberculosis, to which cattle particularly are subject. At the present time it is estimated that eighty per cent of the largest herds of England suffer from tuberculosis. A still higher percentage has been found in some herds. It would not be inaccurate to say that more than half the milch cows suffer at one time or another from some form of tuberculosis. That such animals sometimes recover from tubercular disease, as is the case with human beings, seems very probable. It is difficult to realize how wide-spread the white plague is among domestic animals, and particularly our milch cows. But consider how few of these animals are rejected at the slaughter-house. Most if not all other domestic animals suffer more or less from tuberculosis, and we now know that it is comparatively common among fowls.

It is not an uncommon thing to hear of typhoid fever spreading from the use of shell-fish or other varieties of fish. Oysters, sometimes known as the scavengers of the sea because they seem to thrive on sewage, are not infrequently infected with the bacillus of typhoid fever, and are thus capable of passing it on to man. A few years ago two mayoral banquets in England were followed by epidemics of typhoid fever, both of which were traced to the consumption of oysters. Cockles, mussels, and winkles, and among fish the plaice, have been known to transmit typhoid fever.

Decomposing Flesh and Ptomain Poisoning

One of the chief as well as one of the most important objections to flesh eating is the presence of putrefaction in varying degree in all forms of animal flesh. A fact that few persons realize is that decomposition sets in the moment life departs. The great bulk of flesh foods are consumed days, or weeks, or even months after death has taken place. The flesh of the average animal is naturally tough and difficult of mastication immediately after slaughter; but the disintegrating processes of decomposition, which start at once, have a solvent effect, and gradually render the flesh more tender. The epicurean usually prefers his flesh in a putrid state before eating, and fancies the flavor of the greenish mold which sometimes forms on the surface. Putrefaction of any kind of food means the formation of certain more or less poisonous bodies which give rise to ptomain poisoning, a disorder that is steadily becoming more common. Ptomain poisoning is almost invariably the result of flesh consumption. Pork, veal, kidney, or meat pies, sausages, potted meats, and tinned fish or meats are perhaps the most common causes of ptomain poisoning. Who has ever heard of a case of ptomain poisoning arising from the consumption of a baked potato, a banana, or a piece of bread? The very thought is ridiculous.

Botulism is a form of poisoning associated with the eating of sausages; hence the name. Many diarrheas and dysenteries are the direct result of ptomain poisoning, although they do not always receive their proper name. Sickness, cramp, and other violent pains of the bowels, and many headaches are also some of the penalties paid for eating putrefying animal flesh.

Caterham, England.