Regarding the question of the probable method by which the ham-souring
bacillus enters hams, there were three possibilities to be taken into
consideration: (1) That the bacillus is present in the flesh of hogs at
the time of slaughter, (2) that the bacillus gains entrance through the
pickling fluids, (3) that the bacillus is introduced into the bodies
of the hams in the handling or manipulation which the hams undergo in
preparation for, or during, the process of curing.