Bacteriology for nurses / [Isabel McIsaac].

  • McIsaac, Isabel
Date:
1914
Catalogue details

Licence: In copyright

Credit: Bacteriology for nurses / [Isabel McIsaac]. Source: Wellcome Collection.

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    household in the care of food supplies. For this reason food is kept at a low temperature to prevent bacterial growth, and to preserve food for any length of time it is sterilized and sealed while boiling hot. Besides sterilization and low temperature, perfect cleanliness is the most important measure to be employed against the invasion of bacteria and its resulting decomposition. Unclean utensils, dish tow- els, and ice boxes will infect the best food materials very quickly, and are no doubt the indirect cause of many causes of food poisoning which we call ‘^pto- main-poisoning. ” Unclean methods of handling meat, fish, and milk are particularly favorable to the development of bacteria which produce highly poisonous substances. Bacteria are found in all milk, the amount varying with the cleanliness of the cow, of the stable, of the utensils, of the milker, and all other persons who may handle it. Pathogenic bacteria are often found in milk, and may come from a diseased cow, from a diseased milker, from polluted water used upon utensils, or from insects which often carry infectious materials upon their feet and bodies; in fact, the ways of handling milk from the cow to the consumer take it through so many hands, utensils, and varia- tions of temperature that infection through milk