CONTENTS xv 



CHAPTER XXXII. 



MILK AND DISEASE 



Sources of Infection 378 



Character of Milk-borne Diseases 379 



Extent of Milk-borne Disease 380 



The Tuberculin Test . . 383 



Pasteurization 385 



References 386 



CHAPTER XXXIII. 

 BACTERIA IN OTHER FOODS 



Bacteria in Butter 387 



Bacteria in Cheese 390 



Bacteria in Ice Cream 390 



Bacteria in Condensed Milk 391 



Bacteria in Bread 392 



Bacteria in Eggs 392 



Bacteria in Meat 393 



Bacteria in Canned Foods 394 



References 394 



CHAPTER XXXIV. 



BACTERIA AND FOOD-POISONING 



Classes of Food-poisoning 395 



Poisonous Foods 395 



Metallic Poisons 396 



Animals Suffering from Disease 397 



Typical Paratyphoid Outbreaks 397 



Offending Foods 398 



Human Infection 399 



Ptomain Poisoning 400 



Botulism , 400 



Prevention 402 



References 403 



CHAPTER XXXV. 



PRESERVATION OF FOOD 



Methods of Preserving Food 404 



Cold 405 



Drying , . 406 



Pressure . 406 



Canning 407 



Sugar and Salt 407 



Chemical Preservatives 408 



References 410 



CHAPTER XXXVI. 



BACTERIA IN THE ARTS AND INDUSTRIES 



Alcoholic Fermentation 411 



Vinegar 411 



Sauerkraut 412 



Ensilage ....'. 413 



Retting 414 



Tanning 414 



Vaccines 415 



References 415 



