. The milk problem in St. Louis / prepared by Elizabeth Moore and Minnie D. Weiss under the direction of George B. Mangold. ase, the milk is deteriorated, so that the distinction as tocause is not of very great practical importance. The vast majority of the bacteria commonly found in milk arenon-pathogenic; that is, they do not produce any particular the bacteria or contagion of specific diseases, as tuberculosis,typhoid-fever, diphtheria, or scarlet-fever, do get into the milk, theygive rise to the most acute dangers which we have to meet in themilk supply, and also one of the mo
. The milk problem in St. Louis / prepared by Elizabeth Moore and Minnie D. Weiss under the direction of George B. Mangold. ase, the milk is deteriorated, so that the distinction as tocause is not of very great practical importance. The vast majority of the bacteria commonly found in milk arenon-pathogenic; that is, they do not produce any particular the bacteria or contagion of specific diseases, as tuberculosis,typhoid-fever, diphtheria, or scarlet-fever, do get into the milk, theygive rise to the most acute dangers which we have to meet in themilk supply, and also one of the most difficult to guard such infection of the milk (except that with tubercu-losis) is not a common occurrence; and the pathogenic bacteria canalmost certainly be destroyed by thoroughly heating the milk. It istrue that the presence or absence of large numbers of miscellaneousbacteria in milk does not prove the presence or absence of specificpathogenic species. Nevertheless the chances for disease-contami- *Note: One cubic centimeter equals one-half teaspoouful: or a glasscontains about 200 c. c. nation are greatest where milk is carelessly handled in any way;and this is exactly the condition which is betrayed by a high bacterialcount. Hence such milk must be regarded with suspicion. ]\Iore-over, experience has shown that it is actually unwholesome in thesense of being apt to cause digestive disturbances. Occasionally someone maintains that the bacteria in milk areof no importance to health because they are all the acid-producingbacteria, which are not themselves harmful. But this is not so.\ery seldom, except in milk which is sour or getting ready to sour,are the acid-producing bacteria in even a large majority; inover half of our samples we found that these bacteria were less thana majority. The rest are miscellaneous bacteria generally originat-ing from dirt of some kind; some of them are putrefactive bacteria,which tend to decompose or rot the milk, g
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectmilksupply, bookyear1
