16 A BACTERIOLOGICAL STUDY OF EGGS. 



From a sanitary viewpoint this method is highly unsatisfactory on 

 account of the accumulation of egg material in the cracks or crevices 

 of the boards and trays, which are not washed, but simply " cleaned" 

 by scraping off the residual matter. 



GENERAL SANITARY PRECAUTIONS. 

 FACTORY LOCATION AND CONSTRUCTION. 



A food factory sho.uld be designed and located in accord with the 

 general requirements of modern sanitary science, and egg-breaking 

 establishments should, of course, represent the same sanitary condi- 

 tions as any other food factory. With respect to location, it is highly 

 desirable for food factories to be erected remote from probable sources 

 of contamination and on sandy soil or where drainage is satisfactory. 

 The air of open fields and water fronts, surrounded by growing vege- 

 tation, usually contains fewer bacteria per given volume and is of a 

 less objectionable character than that of crowded cities. 



Every place in which foods are manufactured or prepared should 

 be located above the ground. The average cellar is absolutely unfit 

 for such purposes, because of inadequate lighting, improper ventila- 

 tion, accumulation of heavy and noxious gases, dampness, prevalence 

 of rodents, and the general depressing effect on the working force, 

 which is conducive to insanitary practices and indifferent work. 



The present-day factory is constructed of fireproof material, as 

 stone, brick, cement, tile, steel, and glass, which are less destructible 

 than wood, and are also more easily kept in a sanitary condition. 



All factories should be provided with abundant light, fire escapes, 

 a wholesome water supply, and the necessary toilet facilities for the 

 comfort and cleanliness of the employees^ The proper amount of air 

 space should be insured the individual worker. 



It is even more essential that the walls and ceiling of workrooms in 

 which food materials are exposed be constructed of hard impervious 

 substances than that the floors should be of such material, although 

 the latter should be made of concrete or some similar material. 

 Rough joists and overhead beams are admirably adapted for the 

 collection of dust and cobwebs, small particles of which are constantly 

 falling on unprotected food materials or into uncovered vessels. 



It is absolutely necessary for every food factory to be properly 

 protected from flies, and the clothing worn by the employees should 

 be clean, preferably white, and laundered daily. Particular attention 

 should be called to the condition of the hands of those handling unpro- 

 tected food materials. Systematic medical inspection of employees 

 and instruction as to the care of the body would be a step toward 

 producing more cleanly food. 



