Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1908-11-28
Is Salt Lake Milk Supply
A Dire Source Of Danger?

i loses many OF INEQUALITIES 50 much de-
sired it has burnt taste and the
lcasein is so changed that much of its
| excellent food qualities are lost. Under
no conditions is boiled milk so well
adapted for human food as is raw milk
when perfectly pure.
INSTRUMENTATION.
on account of the danger of
transferring disease from the. COW.
to man, some daities have begun -
heat their milk To a certain tempera-
ture to destroy the harmful bacteria
This process is called pasteurization..
Pasteurization removes but one source
of danger even If carried on skilfuilS
in the transfer of the disease from the
COW to man, but the way the ordinary
aud even better class diaries pastanr-5
ize their milk it is Il miserable pre-
tense at best, q means of selling ti@$
milk rather than an effective proven
tlongof disease. Even If properly done,
the other two sources OF danger may
|stll remain and when 1t Is known
that harmful bacteria grow much more
readily in pastenrHed milk than IN un-si
pasteurized 1t will be seen that neat
ing the milk by the dairy does not re
move all danger.
IF the cans be not thoroughly steril-
lied and by sterilization ] do not mean
just rinsed out with boiling water, ana
if disease germs be in the cans. they
Immediately multiply in the milk ana
the customers get the full beneht ~
the multiplication. That the cans Or
bottles may be a very dangerous source
Of Infection will BIZ understood when
one takes into consideration that thesa
cans and bottles are left at the homes
of people who may have dangerous dis
eases: for even in this day, not all
diseases are reported to the board of
health and not all physicians are able
to make n definite diagnosis before tns A
danger appears. Milk, too Is delivered
at houses wherein contagious and In
fectious diseases exist, The milk man
ever on the alert for a dollar is Wiling
to take back the can. You know as
well as / how long these cans are
boiled before. they are again on their
road 50 the dairy to be refilled. The
,dairi man simply rinses them out with
hot water or trusts this to his chill
dren. Unless the cans and bottles are
boiled in water for one-half hour. one
can not be sure that all the disease
germs are destroyed. The danger from
can. therefore Is serious one, but 1t
is the least looked after by our state
health boards,
The third source Of danger comes
from the handling of the milk.
BAcILLI THIRTY YEARS OLD.
1t Is n we'll known fact that people
may carry disease organisms long
after the effects have left their system
and they have become entirely im-
mune. People have been known to
carry typhoid bacllli for 80 years. The.
bacillus which is the cause or diph-
liberia fingers In the throat of the
child sometimes long after the dis
ease has disappeared and the duaran-
tine has been lifted. These organisms
are harmless to the carriers. but very
fatal to susceptible people. 1t one OF
these carriers delivers the milk you"
may rest assured that he will have
plenty Of opportunity to transfer the
disease germ to anything he may ham
die. Milk Is q very good medium for
the growth of these bacteria and when
they grow very rapidly so
that he may be able to transfer the
disease all along his milk route
This too, Is a very important source
of tuberculosis. So many people are
suffering from this disease that it Is
quite common for some of the carriers
of milk to be afflicted with 1t. If the
organism be found in his sputum every-al
body knows how easy 1t Is to transfer |
1t to his hand and from his hand to
the milk In coughing it may pass in
globules of saliva directly into the milk |
can and you can imagine the results.
To go into the details of infection and |
spread of disease Is beyond the pur-
pose of this paper, suffice to call the
attention of the people to the dangers
which Turk in the commoneSt article
Of food, the milk.
. ! 4 .