THE CONTROL OF HEALTH 393 



delivering is known. Uncleanness at any point in this process 

 unfits the article for use. Contact with human hands always 

 brings in a source of danger; exposure in stores or on sidewalks 

 gives opportunity for infection from many sources. Many 

 foods deteriorate if left at temperatures which permit bacteria 

 to increase rapidly; some containers have surf aces which, under 

 action of the air and acids, will poison the contents. All fruits 

 and vegetables which are not cooked before eating should be 

 thoroughly washed. 



The United States Government and the various State 

 Governments, as well as municipalities, have passed laws and 

 regulations governing the production and sale of food stuffs, 

 such as the seeding of raisins, the packing of figs and meat, the 

 wrapping of bread, the canning of vegetables and fruits, and 

 the milling of flour. Inspectors are appointed to see that 

 foods offered for sale comply with these regulations. 



Highly nutritious foods like milk are especial breeding places 

 for bacteria and must be handled with extreme cleanliness 

 from source to consumer. Cows must be healthy (no tuber- 

 culous condition), stables sanitary, milking men and machines 

 clean (and men healthy), cans and bottles sterile. With the 

 best of care milk receives bacteria from the air; but Grade A 

 milk (for infants) should not contain over 60,000 bacteria 

 per cCo (if Pasteurized, not over 30,000 per cc.), Grade B 

 not over 100,000 per cc., and Grade C (used only for cooking) 

 not over 300,000 per cc. 



To be on the safe side, one should always remember that 

 thorough cooking (boiling temperatures or higher) destroys all 

 living matter. Thus, danger from infected food may be 

 avoided; but food free from infection is safer and better yet. 



Purity also implies freedom from adulterants; coffee, tea, 

 spices, syrups, milk, powdered and dry * 'foods "are not 

 infrequently increased in bulk and weight with cheap sub- 

 stitute articles. 



Pork should be free from trichina worms, oysters from 



