i8o The Story of the Bacteria 



bacteria that though practically germ-free 

 when it comes from the cow, before it reaches 

 the consumer it may, if not kept cool, contain 

 millions of germs in a single spoonful. 



It has been found that milk which contains 

 a great many bacteria, though these may not 

 be of a kind which ordinarily induce disease, 

 in infants and young children may cause serious 

 even fatal digestive disturbances. But well- 

 known disease-inducing bacteria often get 

 into milk. Tubercle bacilli may come from 

 the tuberculous cow. Typhoid bacilli may 

 get into the milk in careless handling di- 

 rectly or indirectly from typhoid-fever cases 

 or from "typhoid carriers," or by the use of 

 sewage-polluted water in washing the cans; 

 or flies in their wanderings may contaminate 

 it. Similarly, the bacteria of diphtheria or 

 the unknown organism of scarlatina are 

 known not infrequently to be conveyed in 

 milk. 



All of these sources of danger should be, 

 and in many communities are in a measure, 

 controlled by the public-health authorities. 

 Much has been done to secure safety by im- 



