The variously coloured patches appearing on the surface of chilled beef are caused by fungi. Amongst these, Cladosporium herbarum, producing black spots, is the only fungus that has become specially adapted for flourishing on such an unusual substratum, and may in consequence be expected to continue and even increase in quantity on its new matrix, unless stringent measures are adopted. This fungus is not pathogenic, and the only effect caused by its presence is the unsightly appearance of the meat and consequent deterioration in value. If extensive, the meat may be rendered unsaleable.

The beef is infected with the “black spot” fungus before, it is shipped, and to arrest the continuance of this infection special measures should be taken, with the object of exterminating the fungus, which in its specialised form can only occur in the vicinity of the establishment where meat is prepared for shipment.