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to use oral streptococci as test organ- 

 isms to determine whether or not a 

 pool is safe for swimming. These 

 bacteria, advocated 16 years ago, are 

 still employed to test swimming 

 waters. 



The usual method of testing water 

 takes about four days. A rapid 

 method, which employs the Millipore 

 Filter, has been recently introduced in 

 Germany. The old method ordinarily 

 limits the volume of water to be 

 tested to not more than 10 cc. (about 

 one-third of an ounce). This means 

 that bacteria in very small amounts 

 may escape detection. The Millipore 

 Filter, however, has no such limit. 

 The entire test can be completed 

 within 24 hours, and small numbers 

 of bacteria can be detected by filter- 

 ing large quantities of water. Results 

 from both methods are now being 

 compared here. 



Milk pasteurization is always 

 under study. Improved methods 

 would reduce cost, save time, and 

 produce safer milk with good keep- 

 ing qualities without impairing the 

 natural properties of the milk. 



A project now under way with the 

 Department of Dairy and Animal 



Architect's drawing of the proposed 

 Public Health Center and General 

 Sciences Center to be erected at the 

 University. 



Science aims to develop an almost 

 instantaneous method for pasteuriz- 

 ing milk at a high temperature. Re- 

 sults have been promising, and the 

 procedure may undoubtedly be de- 

 veloped for other uses. 



In community health, sanitation 

 of eating and drinking utensils in 

 public eating places is a problem 

 that bacteriologists cannot overlook. 

 Utensils are examined by rubbing 

 swabs on them and transferring the 

 bacteria to culture media. It is dif- 

 ficult, however, to keep the bacteria 

 alive when too much time elapses 

 before the swabs reach the laboratory. 

 The research staff is trying to elim- 

 inate this problem by developing a 

 suspending fluid that effectively pre- 

 serves bacterial life for several hours. 



Frozen foods have become an im- 

 portant part in the pattern of mod- 

 ern living and in the economy of the 

 farmer. The assistance of bacteri- 

 ologists has been called upon even in 

 this industry, for improperly han- 

 dled frozen foods can be carriers of 



Please turn to page 15 



