BACTERIA IN FOODS 239 



numerous bacteria from the centre of newly baked London 

 loaves.' The writer has recently made a series of examina- 

 tions of the air of several underground bakehouses in Cen- 

 tral London ; but, though the air was highly impregnated 

 with flour-dust, few bacteria were present. 



Other foods and beverages may be, and are, from time to 

 time contaminated in some small degree with bacteria or 

 their spores. Such contaminations are generally due to 

 uncleanly manufacture or unprotected storage. The prin- 

 ciples of examination or of the prevention of pollution are 

 similar to those already described. 



^ British Medical yournal, 1895, vol. ii., p. 513. 



