198 THE MILK SITUATION IN THE DISTKICT OF COLUMBIA 



Milk is a good culture medium for various pathogenic organisms which rap- 

 idly increase in high temperatures, making such milk dangerous, especially for 

 infants. (Surgeon General U. S. Army.) 



Allows bacteria to multiply. (Surgeon General U. S. Navy.) 



The failure to maintain a temperature under 50 P. favors a great increase 

 in the bacteria in the milk, and milk containing a large number of bacteria has 

 been shown by clinicians to be harmful to children using the same. Moreover, 

 if the milk should contain a small number of typhoid bacilli or other organisms, 

 a great increase in these organisms would likewise take place if the milk were 

 not kept below 50 F. (Surgeon General Public Health and Marine-Hospital 

 Service.) 



This is the greatest reason for the deterioration of city milk. Increase of 

 bacteria at common temperatures : In one test at 50 the bacteria increased from 

 30,000 to 89,000 ; in one test at 55 the bacteria increased from 30,000 to 187,000 ; 

 in one test at 60 the bacteria increased from 30,000 to 900,000. Above 60 the 

 typhoid bacilli grow rapidly. (Dr. Wm. H. Park, New York.) 



A well-known authority on milk says that a quart of milk at 60 in a re- 

 frigerator will grow 19,000,000 germs in 24 hours. (Dr. Henry L. Coit, New- 

 ark, N. J.) 



Causes a growth of bacteria. (Dr. R. G. Freeman, New York, N. Y.) 



Rapid increase in bacterial content. If these germs are not disease producing, 

 the harm done is problematical within certain limits. (Dr. M. P. Ravenel, 

 Madison, Wis.) 



Extreme. (Health officer Ann Arbor, Mich.) 



A temperature above 50 favors the production of bacterial poisons, which 

 result in diarrheal diseases of variable duration. (Health officer Atlanta, Ga.) 



By increasing the rapidity of the multiplication of germs. (Health officer 

 Baltimore, Md.) 



At temperature higher than this the bacterial development is very rapid, 

 which would necessarily soon cause the milk to " sour." (Health officer 

 Birmingham, Ala.) 



Increases the bacterial count and shortens the period of fitness for use. 

 (Health officer Bismarck, N. Dak.) 



Bacterial count will increase, causing loss of keeping qualities and decrease 

 in wholesomeness, especially for infant feeding. (Health officer Burling- 

 ton, Vt.) 



Depends entirely upon the degree of temperature and length of time exposed 

 to high temperature. (Health officer Cleveland, Ohio.) 



Deterioration and bacterial count increase with rising temperature. (Health 

 officer Columbus, Ohio.) 



Rise in bacterial count with increased toxin production. (Health officer 

 Detroit, Mich.) 



To the extent that it permits multiplication of bacteria. (State board of 

 health, Florida.) 



The more nearly milk approximates the temperature of 100 F. the more 

 rapid the growth of bacteria, especially pathogenic bacteria. (Health officer 

 Jacksonville, Fla.) 



It increases bacterial count of milk and, as such, is dangerous to babies who 

 live upon artificial food, if unable to nurse from mother's breast. (Health 

 officer Kansas City, Mo.) 



Low temperature retains first purity longer. Fresh milk is always best, and 

 cold tends to keep it longer nearer the fresh condition. (Health officer Lynch- 

 burg, Va.) 



Increases bacterial count. Makes milk sour quickly. (Health officer Mont- 

 clair, N. J.) 



Causes rapid growth of bacteria. (Health officer Portland, Oreg.) 



The quicker milk is cooled to 50 F. and the colder it is kept, the longer it 

 will keep sweet and the fewer bacteria it will contain if sold fresh. (Health 

 officer Providence, R. I.) 



It makes milk sour quicker, increases total bacterial count rapidly, and, if 

 specific disease germs (typhoid bacilli) are present, these will multiply far 

 more rapidly in warm milk than in cold. (Health officer Richmond, Va.) 



The usual and customary increase in bacterial life depending, of course, 

 largely upon temperature and primary contamination, the higher the tempera' 

 ture the more rapid the increase. (Health officer Seattle, Wash.) 



Causes increase in growth of bacteria. (Health officer Syracuse, N. Y.) 



