192 THE MILK QUESTION 



teurization is not abused in other ways. He should not 

 permit any old milk to be pasteurized. Milk which does 

 not conform to the sanitary standards should not be per- 

 mitted to be pasteurized, just as such milk is now not per- 

 mitted to be sold in its raw state. Further, the health 

 authorities must keep a watchful eye upon the after-care 

 and sale of pasteurized milk. 



The care of pasteurized milk 



Pasteurized milk must be handled at least as carefully 

 as raw milk. Pasteurized milk is just as apt to become 

 infected or re-infected, if exposed, as raw milk. Bacteria 

 grow more rapidly in heated than in fresh raw milk. The 

 germicidal properties of the milk are destroyed by heat, 

 and the surviving bacteria do not have so hard a struggle 

 for existence in the heated milk. It is, therefore, exceed- 

 ingly dangerous to place pasteurized milk in bottles that 

 are not biologically clean. It is nothing short of crime to 

 place any milk, raw or cooked, in bottles that have not 

 been properly disinfected. 



There is a plentiful lack of understanding concerning the 

 relative growth of bacteria in raw and heated milk. From 

 a practical standpoint the question can be totally disre- 

 garded, for the germs that concern us particularly, such as 

 typhoid, diphtheria, and others, are just as harmful if in- 

 troduced in raw milk as in pasteurized milk. As a mat- 

 ter of fact, all the epidemic outbreaks of the milk-borne 

 diseases that have been studied have been traced to the use 

 of raw milk. There is not a single instance on record in 

 which a milk-borne outbreak is recorded from the use of 

 pasteurized milk. 



The so-called germicidal properties of milk are active 

 only in the fresh product; that is, during the first six or 

 eight hours after milking. When milk is older, the bacteria 

 grow quite as well in raw milk as they do in heated milk. 

 As practically all of the market supply of large and small 



