BUTCHERS' MEAT.

New Zealand Herald, Volume XXXIX, Issue 11867, 20 January 1902, Page 7

BUTCHERS' MEAT.

, TO THE EDITOR. Sir,—- Mason, in his recent health report on tho city of Auckland, condemned the manner in which the butcher-meat was exposed in the shops, to the dust and disease germs from the streets. In connection with that another matter urgently requires to be remedied, and that is the way in which moat is conveyed from the abattoirs to the shops. The carcases. are carried in waggons with very dirty coverings, which look as if they were never changed nor .cleansed, and knowing how easily meat is tainted and how persistently disease germs lurk about coverings or hangings that are not. scrupulously clean, it is evident that there must be great danger to the health of the community in the manner in which the meat is conveyed to market. , Many people think that cocking removes nil risk, but scientists toll us that a much greater' degree of heat than is used in cooking is necessary to destroy all noxious germs. That dread disease, cancer,- is increasing alarmingly amongst us, and as butcher-meat is used so largely as an article of diet, the greatest care and most scrupulous cleanliness should be observed both in the conveyance of the meat and by all the persons who handle it, so that disease may not be communicated to the people through the food they eat.l am; etc., Sanitas. Auckland, January, 18, 1902.