THIRTY-EIGHT YEARS OF PROGRESS 

 IN PULLORUM ERADICATION 



Pullorum disease, once a serious economic problem to the poultry 

 industry, is now being held at bay after thirty-eight years of research and 

 control efforts. Only hard cold statistics can record the story of this win- 

 ning battle. In 1920-21, 12.5 percent of 24,718 birds tested were found 

 to be reactors. In 1951-52, of 1,370,430 birds, reactors numbered less than 

 one percent (.016) . 



Similar progress in pullorum eradication has been made in other areas. 

 This progress may be credited in large measure to the accomplishments 

 of the Conference of Laboratory Workers in Pullorum Disease Control. 

 The objective of the Conference, which includes representatives from four- 

 teen Northeastern states and two Canadian provinces, is to establish uniform 

 methods and requirements in the eradication and control of pullorum 

 disease. 



On June 16 and 17 of this year, observing the twenty-fifth anniversary 

 of its founding, the Conference has selected Amherst, its original meeting 

 place, to hold its annual meeting. 



UNIVERSITY AWARDED GRANT TO STUDY MILK 



The National Institute of Health, U. S. Public Health Service, has 

 awarded to the University of Massachusetts a grant of $5500 as part of 

 a two-year research project to study new methods of pasteurizing milk as 

 well as the effect of pasteurization upon certain properties of milk. 



Dr. Warren Litsky of the Department of Bacteriology and Public 

 Health will direct work on a pasteurization process based on a minimum 

 temperature standard. A variety of pathogenic bacteria, as well as bac- 

 teria commonly found in milk, will be utilized to determine the efTective- 

 ness of the proposed process. The success of the project will mean that the 

 sanitarian will be able to determine more easily the effectiveness of pasteur- 

 ization and to eliminate some of the difficulties in establishing holding time 

 in high temperature, short-time pasteurization equipment. 



Dr. Denzcl J. Hankinson, Head of the Dairy Industry Department, 

 will direct parallel studies to measure the effect of the new treatment on 

 flavor, creaming ability, vitamin stability, and curd-forming characteristics 

 of milk. 



This study is indicative of the concern in this State to make the best 

 milk available, and to make that milk safer for the consumers. 



