SOURCES OF CONTAMINATION. 



31 



TABLJ-: '.'. 



<>!' l><i<-t< rial <-<nit</t/ <>f .s//r// t-huns dud oy sters with shucked run i hi t 

 oysters. 



Many of these clams were from badly contaminated waters. 



From the results given in the table it is seen that these 33 samples 

 of shucked oysters, probably representing fairly those ordinarily 

 found in markets and retail stores, have greatly increased their bac- 

 terial content. This increase is largely due to negligence and unclean 

 methods of handling. 



Various opening methods are employed by oyster shuckers in 

 different localities. The hands of the average opener are generally 

 unclean, and the proper facilities for keeping them in a better condi- 

 tion are lacking in most establishments. In nearly every method 

 employed the dirty hand of the shucker comes in contact with the 

 opened oyster while transferring it from the shell to the bucket. 

 Oystermen should keep their hands out of the cans of shucked oysters, 

 especially after they are w r ashed and prepared in containers ready for 

 market. The average man's hands are unclean from a bacterio- 

 logical point of view. A few colon organisms introduced in this way 

 may result in the condemnation of goods shipped for a long distance, 

 or they may spoil, and the colon bacilli unduly increase if allowed to 

 stand some time before consumption under conditions favorable to 

 rapid bacterial growth. Marked improvement must be made in the 

 present manner of opening oysters before they will be satisfactory 

 from a sanitary point of view. Washing the oyster shells, cleansing 

 the hands from time to time, and bringing only the knife in contact 

 with the oyster when transferring the oyster from the shell to the 

 bucket would contribute to more sanitary results. 



INSANITARY OYSTERHOTJSES. 



The average oysterhousc is not sanitary either in its construction 

 or in its maintenance. Buildings of wood, with inadequate venti- 

 lating and lighting facilities, wooden floors, ceilings and walls 

 covered with cobwebs, and accumulated dust are the conditions 

 generally found in making inspections of these places. The modern 



