EDITORIAL. 
3S3 
New researches are necessary in relation to the question of 
the adaptation of the different species of the classified types of 
the bacillus of Koch. 
* 
* * 
Tuberculosis and Milk., by Prof. L. Panisset of Lyon. 
Conclusions of his report: i. Trade milks contain in various 
proportion, very often superior to 10%, living and virulent 
tuberculous bacilli; similar observations are made on the deriva¬ 
tives of milk, such as butter, cheese, fermented milks. 
2. The bacilli of Koch contained in the milk come from 
tuberculous animals, specially when these have specific mammary 
lesions. 
With the absence of all lesions of the mammae, macroscopic- 
ally appreciable, the milk may be exceptionally virulent even with 
animals not recognized tuberculous, except with the tuberculine 
test. 
Bacilli found in trade milks may also come from being soiled 
at the time of the milking. On account of such soiling, always 
possible, the milk of a healthy cow may contain tuberculous 
bacilli. 
3. Bacilliferous milk, diluted for market, with a quantity of 
healthy milks, keeps for a long time its virulency. This explains 
the frequency with which the bacillus of Koch is found in the 
milk sold in cities. 
4. The unicity of tuberculosis and the specific identity of the 
tuberculous bacilli of mammalia, not being any longer discussed 
by anyone, the milk, although containing bacilli of Koch of ani¬ 
mal origin, may be pathogenous for man. On account of this 
condition, perhaps limited, but undeniable, however, of the di¬ 
gestive tracts in the etiology of tuberculosis, the use of tuber¬ 
culous milk must be considered dangerous for man. 
5. The danger is to 1 be feared for children, specially for the 
youngest. It is certainly less for adults. Repeated and long con¬ 
sumption of raw milk of cows with mammary lesions is a great 
danger. 
