CONTENTS 



IX 



1 1. \PTEB 



XIV 



XV 



XVI 



Tin: COXTA. MIX. \TION OP FOODS WITH PATHOGENIC 



BACTKKIA 154 



Bovine tuberculosis. Septic sore throat and 

 garget. Typhoid fever. Diphtheria and 

 scarlet fever. Influence of bacterial content 

 on healthfulness. Infant mortality. Poison- 

 ous foods 



TUP; I'I;I>I:I;VATION OP FOODS 168 



Purification of water. Inhibition of micro- 

 organisms. Desiccation. Concentration. 

 Preservatives. Organic acids. Silage. Low 

 Tempi-ratiin-. Eggs. Heat. Pasteurization 

 of milk. Sterilization 



THE FERMENTATIONS OCCURRING IN FOOD PROD- 

 UCTS 186 



Acid fermentation of milk. Sweet curding 

 of milk. Butyric fermentation. Slimy fer- 

 mentation. Alcoholic fermentation. Vine- 

 gar. Bread 



XVII THE RELATION OF MICROORGANISMS TO BUTTER AND 



CHEESE 



Acid-fermentation and flavor of butter. Pas- 

 teurization of cream. Flavor of butter 

 substitutes. Decomposition of butter. Ab- 

 normal flavors in butter. Cheese-making. 

 Cheddar cheese. Gassy cheese. Swiss cheese. 

 Mold-ripened cheese. Soft cheese 



XVIII THE BACTERIOLOGICAL CONTROL OP FOODS . . . 

 Municipal control of milk. Grades of Milk. 

 Certified milk. Pasteurization of market 

 milk 



PART IV 



TRANSMISSIBLE DISEASES 

 XIX THE RELATION OP MICROORGANISMS TO DISEASES 



202 



215 



OP ANIMALS .... 

 The Communicable diseases. 



239 



Infection. Ex- 



