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Article
April 19, 1902

TUBERCLE BACILLI IN CHEESE.

JAMA. 1902;XXXVIII(16):1012. doi:10.1001/jama.1902.02480160034011
Abstract

During recent years much study has been given to the subject of tubercle bacilli in dairy products, especially milk and butter. This study has been in a large measure instrumental in bringing to notice a group of bacilli, which are acid-proof, like the tubercle bacillus, but which differ from it in other ways. It is not improbable that these bacteria have been sometimes mistaken for the tubercle bacillus in milk and butter; this mistake could occur the more readily if the identification of the tubercle bacillus was mainly dependent upon its staining properties. Still there is little doubt but that true tubercle bacilli are found in all of these dairy products, and that they may become a real danger when taken into the bodies of predisposed individuals. The recent agitation regarding the relation of human and bovine tubercle bacilli has not materially altered the views, previously held by competent medical

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