8o4 
Bacteria  in  Soft  Drinks. 
I  Am.  Jour.  Pharm. 
(    November,  1920. 
sanitarian.  In  fact  many  use  soft  drinks,  bottled  or  otherwise, 
almost  exclusively  for  drinking,  while  the  potable  water  supplied 
is  used  for  every  purpose  other  than  drinking. 
The  writer  is  aware  that  some  municipalities  attempt  to  guard 
the  market  supply  of  soft  drinks  in  behalf  of  the  health  of  their 
respective  communities,  but  he  is  assured  that  effort  along  these 
lines  is  indeed  small.  There  is  no  doubt  that  no  other  product 
is  supplied  to  the  public  in  such  large  quantities,  as  are  soft  drinks. 
A  pure  soft  drink  is  just  as  essential  to  the  prevention  of  disease 
as  is  potable  water,  milk,  etc.  At  present,  many  behind  the  pure 
food  movement,  carefully  investigate  these  products,  to  be  assured 
that  saccharine  or  an  injurious  coal  tar  coloring  preparation  is  not 
being  used.  A  chemical  examination  to  indicate  pollution  with 
animal  excreta  is  not  warranted  or  necessary,  due  to  the  fact  that  a 
potable  and  chemically  pure  water  is  furnished  to  the  plant  for  the 
manufacture  of  the  numerous  products  and  the  finished  preparation 
does  not  stay  around  long  enough  to  show  any  apparent  ageing  or 
decomposition. 
The  chemical  methods  of  examining  soft  drink  supplies,  as  pre- 
viously mentioned,  will  not  detect  the  presence  of  bacteria,  much  less 
assist  in  their  identification.  A  bacteriological  examination  of  such 
water  will,  however,  reveal  the  number  and  in  some  instances  the 
types  of  bacteria  in  a  given  volume.  The  fact  should  not  be  over- 
looked that  even  though  a  potable  water  was  used,  the  finished 
product  may  nevertheless  be  highly  contaminated,  due  to  the  care- 
lessness and  unsanitary  methods  used  in  the  manufacture  of  the 
preparation. 
The  bacteriological  examination  of  soft  drinks  is  a  more  direct 
and  delicate  test,  both  as  to  the  sanitary  operation  of  the  plant,  as 
well  as  on  the  factors,  that  have  an  important  bearing  as  to  the 
value  of  the  finished  product.  An  analysis  of  the  bacterial  content 
of  a  soft  drink  will  quickly  reveal  the  hygienic  conditions,  prevailing 
at  the  time  of  the  manufacture  of  the  particular  preparation.  Early 
examinations  may  prevent  epidemics,  as  they  act  as  a  check.  It 
would  be  advisable  to  make  an  inspection  of  the  plant,  to  determine 
the  cause  of  the  pollution,  and  to  advise  the  remedial  measures  to 
correct  any  evil  that  may  exist. 
It  has  been  the  privilege  of  the  writer  to  guard  from  a  sanitary 
standpoint  the  making  of  soft  drinks,  and  it  is  for  this  reason  that 
lie  advises  all  manufacturers,  not  only  of  soft  drinks  but  of  all  bottled 
