Bryan morning eagle. [volume] (Bryan, Tex.) 1898-1909, 1906-07-03
INJURIOUS GERMS
DANGEROUS BACTERIA ARR
OFTEN FOUND IN YEAST.
Not All Destroyed by Baking Of
Dough and May Be the Cause
20 Of Internal Dis
orders.

That most Of the yeast Of commerce
contains injurious bacteria and that
our methods Of breadmaking are cal.
rulaied TO encourage the development
OF these and Of their poisonous prod
ncts II asserted by Or. r. Paller. Of
New York. In the Dletetic and HygIen-
&c Gazette. He says:
Several specimens OF yeast sold
On 1.-THE market were examined and found
10 be- contaminated. but the greatest
contamination was found In the Yeast
OF one manufacturer. which Is being
fetailed In small packages. and which
yeast for some unaccountable reason.
has the reputation Of being the best
on the market So IL may be- as far
as appearance Is concerned but under
the microscope II Is the worst a. re-
CARDS bacterial contamination.
From one fresh package no less than
four different kinds Of microbes were
Isolated. including one that Is com
monty associated with putrefaction
To resume the quotation.
In short. what is being sold on the
market as yeast contains ia addition
90 the yeast cells numerous bacteria
the most frequent being the bacillus
coil cummunis or one ~ Us congeners.
OF course. any pathorruic microbc may
find IT'S way into the yeast and may
md thOrc au excellent culture me.
dium.
Now. What Is being done with The
yeasi2 u o. put into water and -four
a." the whole is LETT In a warm place
flowed 10 ferment That means
thaI~Se encourage the bac.
terra 70 develop fully 10 the dough
and We encourage their toxins 10 fully
develop and aaturate a.
"On examining microscopically after
~ hours the dough which az fer
mentci by me addition of such yeast.
I found 10 90 contain the very mi.
crobes which we're present In the
yeast The -four IN Itself. Of course.
IL not sterile, but the III is aggra
waited by the addition e. substance
laden with bacteria.
m will not Le amiss 10 refer here
20 the claim made hy some that yeast
IL an antis'ptic and. consequently .
binders the growth of bacteria.
Il shall briefly state that have
found by experiment that yeast hin .
ders the development ~ some putrc- 1
factlyc germs 9. albuminous sub !
sisnces. but Il does IL 10 very slight .
extent lts ant'sep,'c power on the .
vho.s il Insignificant. 49, )
The baking o. the dough does no; .
seem 10 destroy all the microbes. the .
heat probably not being strong enough .
or not continued long enough. A.
said before. ! found bacteria Ia the .
pulp Of fresh. warm bread Just .
brought from the bakers II that Is .
the case with nonsorpulent microbes
the sorpulent ones are surely not de. .
Hroyed
Even n the heat should degtroy all .
the microbes q might not destroy the
toxins that they have generated. nor .
does Il correct the chemical changes
that have occurred owing 90 the eX-
cessiye bacterial development. The .
boiling Of sour milk does not render II .
ht for consumption The cooking % .
docomposed eggs. fish or meat does
not make them safe for ingestion.
We have rigid inspection Of
milk and other articles OF diet: but
our bread the staple article especial
Of the poor has been entirely neglect
ed The bread looks 90 be such an In
nocent. harmless article that n has
been lefl aloce' ssrrr