222 AKNUAL REPORT SMITHSONIAN INSTITUTIOOSr, 1942 



and other products are treated with ultraviolet light before they are 

 frozen, and in the packing and storage of fruits and vegetables, the 

 latter being passed under a bank of effective rays and then wrapped 

 or packed or stored in an environment where the rays are present. 



The beverage industry also is utilizing this new sanitary aid. Bac- 

 teria and molds may affect the flavor, odor, and appearance of bottled 

 drinks. To eliminate such contamination or at least to keep these 

 objectionable invaders at a minimum content, ultraviolet light is being 

 used in the syrup vats and other tanks, over the bottle conveyors, for 

 treatment of bottle caps and stoppers, and throughout the plant in 

 general. A possible future application of this process is in the brew- 

 ing and fermentation industries. In the manufacture of beer, wine, 

 and other alcoholic beverages, there are many opportunities for possi- 

 ble contamination by bacteria, undesirable yeasts and molds, resulting 

 in the production of objectionable products. The use of this sanitary 

 tool will undoubtedly be helpful here in reducing spoilage losses. 



SANITATION OF DRINKING AND EATING UTENSILS 



Proper sanitation is necessary in establishments serving foods and 

 drinks to the public. One of the great dangers in such places is the 

 possibility of becoming infected with disease-producing organisms 

 from a common drinking vessel or from utensils not cleansed and 

 sterilized properly. 



The first law passed in the United States against the common eat- 

 ing and drinking utensil was in 1909 when in Kansas legislation was 

 adopted prohibiting the use of the common drinking cup. The use 

 of the common drinking and eating utensil is dangerous and undoubt- 

 edly is a source of the spread of infectious diseases as it serves as a 

 vehicle for the transfer of saliva. Unfortunately the common drink- 

 ing glass still survives in some offices, factories, public and semipublic 

 places and in other establishments where people are working or are 

 found and where water is consumed. The use of either a common eat- 

 ing utensil or, what is as dangerous, improperly cleansed drinking and 

 eating utensils, adds greatly to the opportunity for the transfer of 

 saliva with all the health hazards that such exchange implies. Par- 

 ticularly during the last few decades has the danger become even 

 greater owing to frequency of travel and the tremendous increase in the 

 number of cafeterias, restaurants, taverns, roadside stands, diners, 

 lunch rooms, bars, luncheonettes, and soda fountains. Improved 

 methods of washing dishes and drinking and eating utensils and the 

 use, wherever possible, of individual sanitary paper service will be 

 necessary to keep down to a minimum the exchange of mouth secretions 

 which is entirely too frequent. Many laws and numerous regulatory 

 measures which have the force of law have been passed in the form of 



