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July 23, 1910

THE JOURNAL OF THE AMERCAN MDICAL ASSOCIATION

JAMA. 1910;55(4):316-318. doi:10.1001/jama.1910.04330040052020
Abstract

MILK AND DISEASE  That food is the most important immediate means through which bacterial diseases are transmitted to man is becoming more and more evident. Air and water were at first given the chief credit, but it is now believed that they are more frequently intermediate agencies in the spread of such diseases; for bacteria do not multiply rapidly in water, on account of the lack of nourishment, and in the air desiccation and sunlight tend soon to destroy them.While bacteria in sufficient numbers to produce disease may be ingested with water and taken in with the air, yet undoubtedly the most frequent means of transmission is through food products which have been infected by contact with the air, water, flies, inanimate objects and persons handling them.Among food products as mediums of bacterial transmission, milk, on account of its physical state as a liquid, and its chemical advantages

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