Recently there has been considerable discussion among pediatricians and laboratory workers as to the sanitary quality of certain of the prepared infant foods appearing on the market. In 1927, G. F. Dick and Gladys H. Dick1 reported the presence of hemolytic or viridans types of streptococci in four out of five samples of powdered milk preparations which they examined and concluded that the methods of manufacture do not destroy the organisms carried in the milk previous to the manufacturing process. They suggested that the use of powdered milk without previous boiling or pasteurization may lead to difficulties.
The present study has been undertaken in connection with a more extensive investigation on the bacteriology of prepared infant foods to determine the prevalence of hemolytic streptococci in such foods in order that those who are using them may be enlightened as to their sanitary qualities and that manufacturers may better know
HUCKER GJ, HUCKER AM. ORGANISMS ASSOCIATED WITH COMMERCIALLY PREPARED INFANT FOODS. Am J Dis Child. 1929;38(2):310–313. doi:10.1001/archpedi.1929.01930080086008
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