170 THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 



No definite answer can be given to this question. Clinical evidence in the 

 form of nutritional diseases, more especially infantile scurvy, suggests it has a 

 detrimental effect upon the nutritive value. (Dr. Samuel McC. Hamill, Phila- 

 delphia, Pa.) 



None. (Health officer Scranton, Pa.) 



QUESTION 4. What effect has Pasteurization upon the beneficial and prejudicial 



germs in milkf 



ANSWERS. 



Pasteurization at the temperatures above recommended (140 F., 20 minutes, 

 to 145 F., 30 minutes), while destroying most, if not all, of the pathogenic 

 bacteria, will not destroy all of the lactic-acid bacteria; hence milk so pas- 

 teurized will sour normally. While certain germs are considered beneficial in 

 butter making and cheese making and in the production of ripened or fermented 

 milks, they can not be regarded as beneficial in sweet milk for ordinary use. 

 The advantage of destroying injurious germs would greatly outweigh any pos- 

 sible loss from the destruction of any germs that might be considered harmless. 

 (Chief Bureau of Animal Industry.) 



It destroys all germs which do not multiply by spores. (Surgeon General 

 U. S. Army.) 



It destroys all but spore bearers. (Surgeon General U. S. Navy.) 



Pasteurization, if performed as stated above (145 F. for 20 minutes), de- 

 stroys pathogenic bacteria and does not destroy the ferments. (Surgeon Gen- 

 eral Public Health and Marine-Hospital Service.) 



Kills all alike that are not in spore forms. (Dr. William H. Park, New 

 York, N. Y.) 



Efficient pasteurization destroys all ordinary pathogenic bacteria and also 

 most of the other contaminating germs. (Dr. Henry L. Coit, Newark, N. J.) 



Destroys most of the germs. (Dr. R. G. Freeman, New York, N. Y.) 



Doubtful whether there are any germs which are beneficial. Prejudicial 

 germs are killed, except spore formers. (Dr. M. P. Ravenel, Madison, Wis.) 



Destroys large proportion of all germs and all pathogenic likely to be present. 

 (Dr. C. E. A. Winslow, New York, N. Y.) 



Equal. (Health officer Ann Arbor, Mich.) 



Bacterial organisms are destroyed, but not all the beneficial germs. (Health 

 officer Baltimore, Md.) 



It has practically the same effect on all germs present in milk, kills them, 

 except certain spore-bearing germs. (Health officer Birmingham, Ala.) 



Destroys them. (Health officer Bismarck, N. Dak.) 



Retards their growth or destroys them, depending upon the degree of effi- 

 ciency. (Health officer Cleveland, Ohio.) 



Friendly germs are more easily destroyed than prejudicial germs. (Health 

 officer Columbus, Ohio.) 



Destroys all but spore bearers. (Health officer Detroit Mich.) 



It kills them. (State Board of Health, Florida.) 



Destroys all nonsporing organisms. (Health officer Jacksonville. Fla.) 



Retards the development of germs. (Health officer Kansas City, Mo.) 



Done correctly; typhoid germs are killed and most others, probably. It is 

 seldom done properly; uniformly. (Health officer Lynchburg, Va.) 



Look up any authority on pasteurization. Our information is from these 

 authorities rather than from experience. (Health officer Montclair, N. J.) 



If sufficient temperature, prevents growth. (Health officer Portland, Oreg.) 



Will kill all tuberculosis, diphtheria, typhoid, and most disease germs. 

 (Health officer Providence, R. I.) 



There are no beneficial germs in good fresh milk. Lactic acid bacteria are 

 beneficial in a negative way, as they sour milk and thus show it is old. Lactic 

 acid bacteria are easily killed by pasteurization and thus this valuable sign 

 (souring) may be done away with. Proper pasteurization should kill most 

 prejudicial germs. (Health officer Richmond, Va.) 



Retards the growth or kills the first and does not interfere with the other, so 

 as to give the absolute protection claimed. (Health officer Rochester, N. Y.) 



It destroys the beneficial germs, as it does largely the prejudicial. But the 

 prejudicial germs come to the front and multiply with such rapidity that after 

 a certain length of time this milk becomes absolutely dangerous. It is probably 

 a wise makeshift, but never to take the place of good, clean, natural milk. 

 (Health officer Seattle, Wash.) 



