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This booklet starts with the coining of a word, "sanitization," based on the word sanitize, meaning to make sanitary. It deals with the problem of sanitation as affected by trade practices in handling dishes, especially drinking glasses. It deals with means of sanitization, such as hot water, heat, lye and other caustics and chlorine preparations, with the equipment for their use and with such dish-washing equipment as sinks, drainboards, brushing devices, soaps and detergents, and towels. A chapter is devoted to chlorine preparations and another to inspectional procedures. Brief consideration is given to the value of individual paper service utensils with an amusing, though sufficiently pertinent, side light on the danger of allowing customers to have possession of bottles, especially at baseball games, prize fights and other events where crowds congregate. Suggested laws and ordinances are considered. The second part of the booklet deals with practical control measures, with special
Sanitization of the Drinking Glass. JAMA. 1939;113(6):533. doi:10.1001/jama.1939.02800310071033
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