GERMS IN THE MILK.

New Zealand Herald, Volume LX, Issue 18334, 26 February 1923, Page 8

GERMS IN THE MILK.

NEED FOR CLEANLINESS.

BACTERIOLOGIST'S WARNING

'PASTEURISATION ADVOCATED

Death may lurk unsuspected in milk, scalded' and fresh, if the utmost care is not taken to keep it under proper hygienic conditions in the dairy and the home!**" The tragic end of the three Cook children and the evidence of expert bacteriologists at the inquest has impressed this very deeply on the public mind, says a Christchurc'h paper. Information of importance in regard to the dangers which arise from the careless handling of milk, more especially in the home, was given by Dr. A. B. Pearson, bacteriologist at the Christchurch Hospital. Dr. Pearson said that the New Brighton case was the only example of. bacterial food-poisoning which he could remember. "I would like to make it quite clear that I am an ardent advocate of pasteurised milk," said the doctor, speaking of the surprise which had been caused by his statement at the Cook inquest regarding the dangers of scalded milk. "In my evidence at the inquest I wag comparing sterilised milk with fresh milk in relation to their safety when both are' exposed to contamination. In such conditions sterilised milk is more liable to infection by food-poisoning bacteria than fresh milk, because in the sterilised milk the lactir acid bacteria have been destroyed by the heat. "Their absence allows . foodrpoisoning bacteria which may subsequently get into the milk to have unrestricted conditions of multiplication. '. "" The lactic acid, or souring group, appears to have the power of checking the food poison group." Dr. Pearson repeated that he was a strong advocate of scalding or pasteurising milk. He had known of epidemics of infectious diseases in Chiristchurch, such as diphtheria, traceable to unsterilised milk. These outbreaks could have been prevented absolutely if the milk had been pasteurised. " I always pasteurise the milk I . use in my own home as soon as it comes from .the dairy," he stated. " I know that the r dairy from which it comes is an excellent one, but I like to make the milk as safe as possible. Of course, after the milk is sterilised, care is taken to see that it is kept under the best conditions possible." Dr. Pearson said that all food should be kept under cool and hvgienie conditions. Milk was more liable to infection than any other food, and bacteria developed very quickly in it. For this reason it was largely used in the bacteriological laboratory for growing bacteria. ' You have only to see the lines of milk jugs left out in the dust and sun by householders to realise how easily milk may become contaminated," said the doctor. " People should realise how vital it is to keep milk in closed receptacles and to use- every means to see that it cannot become contaminated." Scalded milk, though more liable than fresh milk to infection from food-poison-ing bacteria if kept carelessly, would remain quite pure under hygienio conditions. Milk certainly lost some of its food value in scalding, bnt a- person using it would get these properties from other foods, and this small loss "'was comSensated for by the fact that scalding Hied food-poisoning bacteria. »It was after scalding that the danger of infec T tion arose through careless keeping of the milk. Scalded milk was not of the same value as fresh milk to babies or persons on milk diet.

Dr. Pearson considers that the standard of the dairies supplying milk to the public has been raised in the last few years, and he stressed the point that a freat deal-of the trouble was caused by ouseholders themselves.