The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-09-15

| years ago, after describing such case, In
| which sIxty-one cases of typhoid fever
were traced directly TO a farm where the
| first case occurred. emphasizes the posi-
bilty of the spread OF infectious diseases,
such as scarlet fever. diphtheria. cholera
etc, through milk handled by even one
careless farmland or milkman, and con-
cludes that, wherever a creamery exists
there a sanitary policeman should secure
the proper management of the dairy
The danger from tuberculous cows has
been shown and recognized for many
years, but it has taken al least half CEN
| fury to formulate enact and enforce the
proper measures to eradicate the cause Of
these dangers. The danger from milk
| handled by persons affected with disease
! and capable of injecting 1t with disease
| germs has not been so long recognized, but
| that disease is conveyed in this way has
! been proven beyond dispute. In spite Of this
| fact, the old-fashioned method of shutting
| the barn door after the horse has been
stolen is yet in vogue. In other words, when
an epidemic of typhoid fever. for example,
has been established the Board of Health
! traces it backward from the victims to the
milk farm.
L
nual report of the State Board of Health of
Massa chusetts, for 1895, DR.. Abbott says:
These epidemics show conclusively the
need of legislation which shall provide for
the sanitary care and inspection of dairies
with the same degree of efficiency as now
exists in those statutes which were en-
acted to prevent the adulteration of milk"
This would necessitate a sanitary police
force, qualified veterinarians, and physi-
| clans expert in hygienio construction and
| environment both of the farmers house
| and the farmers barn. It would necessi-
| tate the existence of an executive SAM
tary board with full powers to order such
construction of buildings and such environ
| ment might be necessary to insure ami
| NAL health; TO restrict the feeding place of
such animals and to effectually quaran-
tine all persons or animals in any farm
house or farm building that might be af-
hicted with any contagious or infectious
disease
Statsticians claim that a large percent
age of infant mortality is due to the milk
used in artificial feeding. Some of this IA
tally may be due to adulteration; but the
skimming of milk, the addition Of water or
chalk or other material is but minor
crime, compared to the sale of milk laden
with disease germs; this is, indeed, d capt.
tai offense; in fact. manslaughter or in
fanticide. possibly due to unintentional but
none the less criminal negligence.
People who know nothing, according to
the old proverb fear nothing. These peo-
pie will doubtless say there is but little If
any danger of disease from milk. 1t may
interest such people to know how small
thing and how prolific thing the bacillus
of typhoid fever is. Sharpen lead pencil
to needle point, press the point against
the ball of the finger tip and twirl it
around Gaking care not to pierce the skin,
for there may be some germs of disease
gamboling around on the point) This will
leave a small black dot on the finger tip.
This would make a pasture ground for
about $500 typhoid. fever germs, and If
they should get into a can of milk they
would increase to forty thousand in about
two hours. Every drop of this milk would
be capable of injecting a person who
might drink it and would infect all other
milk with which it might be mixed Gas is
done by milk contradictory even if it were
an ocean. Much more might be said to
show that there is danger in milk, and that
stringent measures are necessary to pre-
vent such danger.
Milk is a remarkably good culture fluid
for the growth of microbes. In a COM
mercial sample, taken at random, as many
as 2,5OO000 germs have been found in a
cubic centimeter. With the present methods
of collection and distribution, all milk con-
tains a greater or lesser number of germs,
which, while they may not be disease
germs must necessarily hasten the turning
Of milk. For this reason it would be ad-
vantageous if milk could be sterilized at
the farm or collecting depot. Tyndalrs
method consists in heating the milk inter-
mittentIy to 15S degrees Fahrenheit Pas
tours method consists in heating the milk
to 40 degrees Fahrenheit. In both pro-
cesses the milk containers are Theoretically
sealed and cooled on ice.
The souring and coagulation of milk is a
sign of the development of bacteria. Lac
tic fermentation is due to the bacillus lac
ticus. This is followed by more extensive
alterations. or butyric fermentation. due
TO the production of butyric acid A pc
culiar rancid odor is developed and putre-
faction ensues, due to the influence of col
orless, thread-like organisms called ty-
rothirx. some of which are aerobic. that is,
existing at the surface and Oxidizing or
ganic matter; others being anaerobic, that
fermentation rotting), with the disengage-
ment of gas of a strong and disagreeable
odor All of these organisms exist in air
and water, and when the containers used
Cor transporting milk are not properly
cleansed the milk quickly turns owing to
the presence in the containers of these or
ganismS.
Several chemical processes for preserving
milk have been advocated but none is
without objections and some actually
injurious. The addition of one part of BIZ
carbonate of soda or several drops of am
monia in from 500 to LOCO parts of milk may
be tolerated. This acts by neutralizing the
Tactic acid and thus delays fermentation. In
proportions of more than one part to 500,
bicarbonate of soda gives milk a character
istic odor and disagreeable, soapy taste.
Salicylic acid and borax, which have been
used, are prescribed, since they are injuri-
Gus. but this prohibition does not prevent
some mercenary milkmen from still using
them and running the chances OF detec-
ton and fine. Since the introduction Of
formaldehyde as a dsinfectant this drug
has also been used to favor the keeping
qualities of milk.
The food of COW is most important
factor in pure and healthful milk produc-