The importance of pasteurization in safeguarding milk supplies has been demonstrated conclusively over a long period of years. That raw milk can and does transmit disease and that pasteurization prevents such transmission has been proved to the satisfaction of health authorities by laboratory and commercial scale experimental work, by epidemiologic methods, by statistical methods and by animal experimentation.1 More than five hundred and fifty American municipalities now require the pasteurization of all milk or of all except certified milk,2 and action on a statewide basis recently has been taken by Utah, Michigan and Colorado.
REVIEW OF REPORTS
From time to time, however, the merits of pasteurization are challenged. One of the most recent attacks was embodied in a series of three articles in The Rural New Yorker and reprinted at the request of the Pennsylvania Raw Milk Producer-Distributors Association.3 As such attacks may do harm to the