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THE BACTERIOLOGY OF FOODS

JAMA. 1917;LXIX(1):60-61. doi:10.1001/jama.1917.02590280062027.
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ABSTRACT

To the Editor:  —Referring to Prof. Edwin O. Jordan's article on this subject (The Journal, April 14, 1917, p. 1080), we wish to take issue with him in relation to the bacteriological examination of milk. Health departments and milk inspectors in their endeavor to ensure a pure milk supply to the public have received great aid from bacterial counts. The more efficient and intelligent dairymen also appreciate the value of such tests, and milk supplies of many cities have been improved and infant mortality lessened through the active cooperation of civic officials and producers in the employment of bacteriological methods and their practical application.The arguments advanced by Professor Jordan are the arguments of the inefficient dairymen and their apologists, refined, it is true, marshaled by a keen mind, but still the same old plea against enforcement of fair and reasonable bacterial regulations for the production and handling of this

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