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Article
October 22, 1927

THE PASTEURIZATION OF MILK

JAMA. 1927;89(17):1428-1429. doi:10.1001/jama.1927.02690170052016
Abstract

Few modern public health measures have so completely won the confidence of sanitarians as the pasteurization of milk. The public health laboratory worker has satisfied himself that in a properly constructed and operated pasteurizing machine the ordinary pathogenic germs at all likely to be found in milk, including the tubercle bacillus, are surely destroyed. The practical health official has observed that, since the general introduction of pasteurization, there has been an almost entire disappearance of typhoid, septic sore throat, scarlet fever and diphtheria due to milk-borne infection. At present there is hardly any milk-borne disease in the United States save in the smaller towns and rural districts still using raw milk. The relatively insignificant number of milk-borne outbreaks in large cities in recent years have been without exception traced to that small fraction of the total milk supply that is delivered in the raw state.

During the past few months

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