BACTERIA IN MILK 1037' 



account for many cases of tuberculosis in adults is a question which, 

 for final solution, will require much more investigation. The sole 

 reliable method of approaching it lies in determining the type, 

 human or bovine, of the bacilli present in a large number of cases. 

 Experience thus far seems to indicate that the bovine type is com- 

 paratively rare in the pulmonary disease of adults. 



The value of the tuberculin reaction for diagnosis, and the 

 elimination of all cattle showing a positive reaction, for the preven- 

 tion of tuberculosis, can not be overestimated. The failure of the 

 test in diseased animals is rare, and an accurate diagnosis can be 

 established in over 90 per cent of diseased animals. 43 The assertion 

 that the cattle are permanently injured by tuberculin injections is 

 without scientific basis. If this test were conscientiously carried 

 out, and infected cattle condemned, the dangers from bovine bacillus 

 infection would be practically eliminated, for there are but few 

 instances in which science has been able to furnish such definite 

 information for absolute protection. It is needless to say, however, 

 that the carrying out of such precautions is subject to great expense 

 and great difficulties of organization. 



Dairy inspection is practiced in the vicinity of many of our larger 

 cities, and the movement is daily gaining ground. Until fully estab- 

 lished, however, upon a financial basis which brings the best products 

 within the means of the poorer classes, other inexpensive measures 

 to render milk safe must often be resorted to. 



Sterilization by high temperatures is objected to by pediatricians 

 because of the physical and chemical changes produced in the milk 

 which are said to detract from its nutritive value. 



The development of scurvy and rickets in infants has often been 

 attributed to the use of such milk. These objections, however, do 

 not apply to the use of milk which has been subjected to the process 

 of ' 'pasteurization." By this term is meant the heating of any 

 substance to 60 C. for twenty to thirty minutes. The process, first 

 devised by Pasteur for the purpose of destroying germs in wine 

 and beer in which excessive heating was supposed to injure flavor, 

 brings about the death of all microorganisms which do not form 

 spores in other words, of all the bacteria likely to be found in 

 milk which can give rise to infection per os. At the same time the 

 chemical and physical constitution of the milk is not appreciably 



"Hohler, loc. cit. 



