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THE CASE FOR PASTEURIZATION

EDWIN O. JORDAN, Ph.D.
JAMA. 1912;LIX(16):1450-1457. doi:10.1001/jama.1912.04270100218013.
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Few practical sanitary questions have aroused so lively and even intense feeling as the pasteurization of milk. Pasteurization has been called a "makeshift" and a "mere makeshift"; the secretary of the Illinois State Board of Health has referred to it as "an unreliable remedy for an uncertain danger." It is declared to be "an incentive to uncleanliness," to "encourage slovenliness" on the part of the producer and milk-dealer and to postpone indefinitely the time when only "clean, raw milk" shall be marketed.

On the other side there are equally enthusiastic advocates. The controversy over the merits of pasteurization has now been going on for some years and there are reasons why it seems desirable at present to summarize the evidence accumulated for and against the pasteurizing process.

PASTEURIZATION  Like many similar terms, the name "pasteurization" has been loosely applied. This is in part due to the early use of the

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