TRANSMISSION OF TUBERCULOSIS THROUGH MEAT AND MILK. 721 
3. That, therefore, the meat and milk of certain tuberculous 
animals contain living, virulent tubercle bacilli. 
4. That the tubercle bacilli of cattle are pathogenic for man. 
5. That, therefore, the meat and milk of certain tuberculous 
animals is capable of producing tuberculosis in human beings 
who use these products as food. 
PRACTICAL CONCLUSIONS. 
1. In Regard to Meat. 
The meat of all food animals, especially cattle, is unfit for 
food when the animal is highly tuberculous ; but is safe for food 
when the animal is only slightly or moderately tuberculous, es¬ 
pecially so if the meat is well cooked, provided the tubercular 
tissues are eliminated. 
2. In Regard to Milk . 
a. The milk of a cow with tuberculous udder is always 
dangerous for food unless it is well sterilized. 
b. The milk of tuberculous cows with healthy udders is 
sometimes dangerous for food unless well sterilized. We can¬ 
not tell except by experiment, which is impracticable as a rou¬ 
tine matter, when such milk is dangerous and when it is not. 
Hence the milk of tuberculous cows without disease of the ud¬ 
der should always be looked upon with suspicion, and either 
not be used or be used only after sterilization. 
c. Tuberculous cows may be kept for breeding purposes pro¬ 
vided they are isolated, even from their own offspring, and their 
products sterilized before use ; or, 
d. They may be slaughtered for food under conditions im¬ 
posed by the conclusion stated above in regard to meat. 
GENERAL CONCLUSION. 
All legislation and regulation should favor the disposition of 
tuberculous animals as suggested above, so far as meat and milk 
are concerned. 
references. 
1. Law in Bui. 65, Cornell Exp. Sta., p. 134. 
2. Loc. cit. 
