Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1906-06-21
GERMS
DANGEROUS BACTERIA ARE
OFTEN FOUND IN YEAST.
Not All Destroyed By Baking OF
Dough and Nay Be the Cause
cs Internal Dis
orders

That most cs the yeast Of connerrs
contains Injurious bacteria and that
cur methods Of breadnakfnx are cal
rulatsd 10 encourage the development
Of these and o. their poisonous prod
ucts Is asserted BY Or Z PaIler. Of
New York. in the Distetic and Hygien-
T. CARTE He says
Several specimens OF yeast sold
q thz market we're examined and found
10 he contaminated. but the greatest
contamination vas fcund in the yeast
% ~ nanuf1ctHrsr. which is being
rstailed in snail packages. and which
yeast FOR some E~naccountable reason.
has the reputation q being the best
on the market so Il maj be As far
as appsarance Is concerned. but under
the microscope IL Is the worst rs re-
CARTS hacterial euatani1a,ion-
From cue fresh parkaxs 10 less than
four di-s-.1t kinds Of microbes we're
Isolated. taciEtin< ere that ts con-
nc1ly associated with p1~rresaction
To resume the e10tatior.
In short. What Is being sold Gu the
market - yeast co1t1ias IN aftittcn
?, 80 vsaS- rsrS numerous bacteria.
t- most frequent Being the bacillus
coil cuzzu1is Or oze 90 It's cons~1ers.
o. ec-r<e. any pathccs,f- zicrohe nay
1-t is var into TIRE veaxc ant nay
s1t there al excellent culture ne
dirr-
Vow. What f. neiz< dcue VITA the
ysz-- Il IS PIT tzto water ant .our
ant Tire Whole ts isfs in n VAN place
a-t allowed 20 fsr-snE That means
that ~ s,ccraxs the nac-
terra TO Develop fully in Ire dough
and Es encourage their toxins % tz1y
develop and sar1-7re IL
on sx1zinin< zic-cscopt-ariy AFTER
- hours the dough which n fer
rscre1 hv TIE addition q szch yeast
I found Il 10 cor.ai, the very nj
crubes Which we're present n TIE
yeast Tie fcgr in Itself. % course.
IS rot sterile; hzt the evil Is agra
vztet By the addition % n substance
laden With eacteriA
1t will rot - aniz % refer her.
TO the claim zats By some thar yeast
Is IN a1rtssptic and consequently.
si-tsrz TIRE <roxth o. bacteria
shah briefly STATE that I have
found oy experiment that yeast hin
6s-s the development cs some pzr-e-
fzctivs germs n alhuuinous sub
stances. hat II does Il 70 a very slight
extent It's aattssptic power On the
whole IS Insignificant
The baking Ct the dough does not
seem 10 destroy all the microbes the
heat probably rot being strong enough
or Tot continued long enough As
said before. I found bacteria IN the
pulp Of fresh. warm bread tusc
brought from he bakers II that Is
the case with zc1<o-pgIsrt microbes.
the sorpuIenr mes are surely not de-
sSruyed
Even IL the heat should DESTROY al
the microbes Il might rot destroy the
toxins that they lave generated. nor
does e eorrec. TIE chemical changes
that have occurred owing TO the *
csssive bacterial Development Ire
boiling OF our milk does not render il
Il for consumption The cooking OF
eeccuposed ezyz Ssh or meat does
rot make them safe for ingsstion-
We have 4 rigid inspection cs
mix and other articles OF diet: but
or bread the staple article. especial
Ct the poor. las been entirely neglect
ed TIE brad looks 70 he such an in
1oes1t- harmless article TIA. Il has
been iee- alc1e