CARRIERS AND TYPHOID 



469 



Milk should be bottled by machinery, if possible, to insure no 

 personal contact ; it should be kept in clean, cool places ; and no 

 milk except that which is to be used for cooking should be sold 

 by dipping it directly from cans. Why is this method of dis- 

 pensing milk likely to contaminate it ? 



serving 

 dish. B 



Project. Write or give a report in class on a visit to a dairy. 

 Project. Investigate the sale of milk in your school and vicinity and 

 report your findings to the class. 



Carriers and typhoid. A third and more serious method of 

 spreading typhoid fever comes through " carriers." These are 

 people who have 

 had typhoid fever 

 and who still harbor 

 the living germs in 

 their bodies. Sev- 

 eral epidemics of 

 typhoid have been 

 traced to carriers 

 who worked in 

 dairies or on farms 

 which produced 

 milk. The well- 

 known " Typhoid 

 Mary" through her 

 careless habits gave 

 typhoid to people for 



\ (7 c^i ' 

 food^^ handled 

 by cool< 



fbocl. . 



by .'-tbeniffitep 



usecC 



y 





whom she cooked. 



The consumer is in danger of having his food and dishes con- 

 taminated by the unclean hands of a worker. A line drawn 

 Stil another i rom tne center circle to any of the persons, material, or 

 utensils will mean eventual danger to the consumer. 



method of spreading 



typhoid is through carelessness in preparation of uncooked vege- 

 tables. Several epidemics of typhoid fever have been traced to 

 raw oysters which were " fattened " for the market in water that 

 was contaminated with sewage. 



Laboratory Exercise. Plot curves from board of health tables to 

 show the mortality from a certain disease during various seasons of the 

 year. 



H. BIO — 31 



