BACTERIOLOGICAL ASPECTS OF DEHYDRATION 125 



The results of this work were most reassuring, since all the 

 organisms, even B. subtilis, were destroyed, or at least so greatly- 

 reduced that they could not be discovered by subsequent culture 

 examinations. These results must be regarded as preliminary 

 and an extended study on the subject is projected for the near 

 future. 



There are many nutritional and commercial phases of dehydra- 

 tion, such as the effect on the so-called vitamines, which are of 

 great interest, but would be out of place in a paper of this kind. 

 I hope, however, that I have been fortunate enough to bring 

 clearly before you the importance of this new-old method of 

 food preservation, and to convince you that the products are 

 not only excellent in appearance and appetizing in flavor, but 

 are also safe and wholesome and free from the dangers of infec- 

 tions which may give rise to serious illness or death. The great 

 advantages of fresh foods at all times and in all parts of the world, 

 combined with the sanitary quality and safety which may be 

 secured, should go far to promote this industry, while the eco- 

 nomic advantages alone should make it worth while to foster 

 its development along scientific lines. There are many studies 

 yet to be conducted on the bacteriological side, and I trust that 

 at some future meeting of this Society I may have an oppor- 

 tunity to present the results of later researches. 



JOURNAL OF BACTERIOLOGY, VOL. V, NO. 2 



