Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1906-07-06
INJURIOUS GERMS
DANGEROUS BACTERIA ARE
OFTEN FOUND IN YEAST.
Not All Destroyed by Baking of
Dough and May Be the Cause
of Internal Dis
orders,


That most of the yeast of commerce
contains injurious bacteria and that
our methods of breadmaking are cal
culated to encourage the development
of these and Of their poisonous prod
ucts is asserted by DR.. e. Paller, of
New York, in the Dietetic and Hygien-
| lie Gazette. He says:
Several specimens Of yeast sold
on the market were examined and found
to be contaminated, but the greatest
(, contamination was found in the yeast
Of one manufacturer, which is being
retailed in small packages. and which
(! yeast for some unaccountable reason,
has the reputation of being the best
| on the market. So it may be as far
as appearance Is concerned, but under
the microscope it is the worst as re-
T! 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:
Gin short, what is being sold on the
market as yeast contains in addition
to the yeast cells numerous bacteria,
the most frequent being the bacillus
coil cummunis or one of its congeners.
OF course, any pathogenic microbe may
find it's way into the yeast and may
find there an excellent culture me.
dunn.
Nov, what is being done with the
yeast? 1t is put into water and -four
and the whole is left in a warm place
and allowed to ferment. That means
that we encourage the bac-
terra to develop fully in the dough
and we encourage their toxins to fully
develop and saturate it.
"On examining microscopically after
IL hours the dough which as fer
mented by the addition of such yeast,
found 1t to contain the very mi
crobes which were present in the
yeast. The -four in itself, of course,
is not sterile; but the evil is aggra-
waited by the addition of a substance
laden with bacteria.
ut will not be amiss to refer here
to the claim made by some that yeast
is an antiseptic and, consequently,
hinders the growth Of bacteria.
Il shall briefly state that l have
found by experiment that yeast him
ders the development of some putre-
factive germs in albuminous sub
stances, but 1t does it to very slight
extent Its antiseptic power on the
whole is Insignificant. -.
THE baking of the dough does not
seem to destroy all the microbes, the
heat probably not being strong enough
or not continued long enough. AS
said before, 1 found bacteria in the
pulp of fresh, warm bread just
brought from the bakers. If that is
the case with nonsorpulent microbes
the sorpulent ones are surely not de
stroyed
Even IL the heat should destroy all
the microbes 1t might not destroy the
toxins that they have generated, MOI
does 1t correct the chemical changes
that have occurred owing to the ex-
cessive bacterial development. The
boiling of sour milk does not render II
fit for consumption. The cooking OF
decomposed eggs, fish or meat does
not make them safe for ingestion.
I'VE 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 to be such an In
nocent, harmless article that 1t has
Neen left alone"