[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address 54.166.3.44. Please contact the publisher to request reinstatement.
[Skip to Content Landing]
Article
September 28, 1907

PASTEURIZATION.

JAMA. 1907;XLIX(13):1093-1094. doi:10.1001/jama.1907.25320130027001k

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.

Abstract

Director Hygiene Laboratory, U. S. P. H. and M.-H. S. 

Advantages.  —The advantage of pasteurization is that it is a cheap and effective means of preventing the transmission of infectious diseases such as tuberculosis, typhoid fever, diphtheria, scarlet fever, etc., commonly spread by milk.

Disadvantages. 

  1. —Pasteurization promotes carelessness on the farm and dairy, etc. (This may be controlled by proper regulations, inspections and laboratory examinations.)

  2. Pasteurization renders milk less digestible. (While it is generally conceded that boiled milk commonly induces constipation, the majority of the evidence plainly indicates that pasteurization has little, if any, effect on the digestibility of the milk.)

  3. Pasteurized milk favors the production of rickets and scurvy. (There is no proof to this effect and authorities agree that the danger is slight; and, further, that it may readily be obviated.)

  4. By destroying the non-spore-bearing bacteria, pasteurization sometimes allows toxic organisms to grow and produce serious poisons

First Page Preview View Large
First page PDF preview
First page PDF preview
×