Smoked bacon is subject to inherent vice. While the external condition of each cut may be found to be good, upon removing the wrappings, the bacon may be found to be covered with a spongy fungoid growth, to be soft, mushy, badly discolored, fetid, abounding with mites, and in an advanced state of putrofication. Such defects are aggravated by violent fluctuations of temperature thereby causing sweating, or by humid conditions of storage. Subject to a natural loss in weight.
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