. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). BACTERIA IN FOOD 137 Is filled with them; sour milk contains them in immense numbers ; moldy bread and bad eggs hold millions of them, and decaying fruit may show bacteria as well as molds. All types of food which develop peculiar taints and tastes characteristic of putrefaction contain great numbers of bacteria. Long before these taints are appreciable to the senses the bacteria that produce them are abundant. No moist food can be exposed on pantry shelves or in ice chests, even for an hour, without containing
. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). BACTERIA IN FOOD 137 Is filled with them; sour milk contains them in immense numbers ; moldy bread and bad eggs hold millions of them, and decaying fruit may show bacteria as well as molds. All types of food which develop peculiar taints and tastes characteristic of putrefaction contain great numbers of bacteria. Long before these taints are appreciable to the senses the bacteria that produce them are abundant. No moist food can be exposed on pantry shelves or in ice chests, even for an hour, without containing bacteria, and after it has remained there for a day or two the number of bac- teria present in it may become very great indeed, because of the multi- plication of those that have found entrance. In the Body. The presence of bacteria in food leads us to expect Fig. 58. Bacteria from the to find them in our mouths, stom- *"^*'^ °^ ^ ^^^"•'^ '"°'^*- achs, and intestines. Our whole digestive tract is crowded with them. Fig. 58 represents a bit of the scrapings from the teeth, highly magnified, and containing hundreds of several different species of bacteria. They are equally or more abundant in the stomach and intestines. This is the normal condition of things, and these bacteria do us no injury, but are probably of direct use. Can we escape from Bacteria? Bacteria, in short, are practically everywhere on the surface of the earth. They are in immense numbers in the household, on the walls and ceilings of our rooms, upon our pantry shelves; they are present in every bit of food which remains exposed to the air for a short time; they are in all liquid foods,. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Conn, H. W. (Herbert William), b. 1859. Boston, New York, Ginn and Company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbacteri, bookyear1917
