19世紀下半葉，歐美工業大國開始拓展南北半球的肉品貿易。同時，人畜共通傳染病與肉品寄生蟲病透過輪船和鐵路進行跨國傳播，帶來了食品安全危機，使得肉品衛生成為全球公共衛生發展的重要課題。過去的研究已經關注到亞洲國家在提升肉品衛生方面的努力，也指出中國是重要的肉品輸出國之一。然而，鮮少有研究深入探討中國內部肉品生產的變化。因此，本文以20世紀上半葉中國出口的豬肉產品為研究對象，包括冷凍鮮豬肉、豬腸衣和火腿，探討外貿引發的衛生紛爭，以及如何改變中國肉品出口的製備流程。本文主張，中國的西式獸醫發展與肉品衛生革新之間存在相互促進的關係。中國的西式獸醫通過掌握肉品衛生知識和動物疾病醫學，參與政府設立的肉品檢驗機構，推動屠宰檢驗的建立，生產衛生合格的火腿，並積極向國際推廣中國的肉品衛生建設。這些革新取得了正面成果，如維持中菲之間的火腿貿易，並培育了中國的西式獸醫人才。然而，這些努力也有其侷限，未能完全解除美、英等大國設置的貿易障礙，畜產品產業化的發展也未如預期。總的來說，中國在肉品出口上的衛生基礎建設，為西式獸醫介入公共衛生提供了契機，促使他們加入政府官僚體系，掌握行政資源和人脈，從而推動牲畜繁殖、育種與疾病防治等現代畜產事業的發展。

In the latter half of the 19th century, industrialized nations in Europe and North America began expanding the meat trade across the northern and southern hemispheres. At the same time, zoonotic diseases and parasitic infections in meat spread transnationally via steamships and railways, leading to food safety crises and making meat hygiene a critical issue in the development of global public health. While previous studies have highlighted the efforts of Asian countries in improving meat hygiene and noted China’s role as a significant meat exporter, few have examined the transformation of China’s domestic meat production processes. This study focuses on Chinese pork products exported during the first half of the 20th century—including frozen fresh pork, hog casings, and hams—to explore the hygiene disputes triggered by foreign trade and how these disputes reshaped China’s meat export practices. It argues Western veterinary practices and innovations in meat hygiene in China developed a mutually reinforcing relationship. By acquiring knowledge of meat hygiene and animal disease medicine, Western-trained veterinarians in China participated in government-established meat inspection institutions, facilitated the establishment of slaughter inspections, ensured the production of hygienic hams, and actively promoted China’s meat hygiene advancements on an international stage. These innovations had notable successes, such as maintaining the ham trade between China and the Philippines and fostering a cohort of Western-trained veterinary professionals in China. However, they also faced limits: efforts to overcome trade barriers imposed by major powers such as the United States and the United Kingdom failed, and the anticipated industrialization of animal products did not fully materialize. Overall, the development of hygiene infrastructure for meat exports provided an opportunity for Western-trained veterinarians in China to engage in public health initiatives. This enabled them to integrate into government bureaucracies, access administrative resources and networks, and contribute to the transformation of modern livestock practices, including breeding, reproduction, and disease prevention.

豬肉; 火腿; 肉品衛生; 肉品檢驗; 獸醫; 商品檢驗局

pork; hams; meat hygiene; meat inspection; veterinarians; Bureau of Inspection and Testing of Commercial Commodity