SOURCES OF CONTAMINATION. 
31 
TaBLE 9.—Comparison of bacterial content of shell clams and oysters with shucked market 
oysters. 
Ss 
Data determined. 
36 miscel- 
laneous 
samples of 
of hard- 
20 samples | 33 samples 
of shucked 
shell market 
shell oys- i 
ree clams. @ oysters. 
Bacteria per cubic centimeter after 4 days: 
Ay = | 
Plain AG, OBO Oo crc seecacstsooutnneceopeckoccesasoNescaeaor 6, 000 275, 000 867, 000 
Plein Byer, Bio Cee od oocubeoes6anecuge ne cede Souessoosanedcr 1,000 18, 000 268, 000 
IB Calli Owe, Be? Coccsscsocacascacnscoeldessnnodupseorosade _ 200 3, 000 45, 000 
Mdina (SS C.)) 22 ccsecoscsucsbe souseeutodcdepoopseoreasomcur 26, 000 4,300, 000 4,750, 000 
Montana (OR? CA) Saws Ole ake Bos as aoe abe dae baeaeoedoorbane 150 2,000 15,000 
B. coli: : 
ISIQRYHO a Sd co ocnbedgucatosncc dene subeeocoodnoepcouaacouecencusce War 180 74, 000 
Wich ahaa 4: Se aes olen eee ae oS oUt Oo eRe ae nee See ee 100 1, 000 1, 000, 000 
PAST nq ebeti LTT ne eee aes eeneee Ree ren Nees CY pee yay yee avs x do lave allafate (sta ale oseyare 0 0 0 
« 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 washed 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 OYSTERHOUSES. 
The average oysterhouse 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 
