Hygiene and sanitation, a text-book for nurses by Price George Moses 1864-1942

Author:Price, George Moses, 1864-1942
Language: eng
Format: epub, pdf
Tags: Hygiene, Sanitation
Publisher: Philadelphia, Lea & Febiger
Published: 1917-03-25T05:00:00+00:00

140 HYGIEXE OF FOOD.> AXD FOOD SUPPLY

is a powerful disiiifectaiit. Even very small quantities can greatly euliance the keej)ing (jualities of milk. One j)art of fornuilin to .")(),()()() of milk, or about one teaspoonful to a forty-cjuart can of milk, will keep the milk sweet for from twenty-four to forty-eight hours. The objections to chemical j)reservation are the following:

1. The chemicals referred to are even in minute (loses injurious to health. As they are injurious to adults, it is aj)parent that they must be even more harmful when ingested by delicate or sickly infants, for whose use most of the milk is intended.

2. They change somewhat the digestibility of the milk. This is notably the case with formalin, which hardens the proteid matter.

.3. A continuous and steady use of those chemicals will result in gastro-intestinal disturbances and intoxication, especially in children.

4. The use of chemicals, once permitted, even in minute doses, is bound to produce carelessness on the part of producers who will rely more upon the keeping qualities of the chemical than upon the cleanliness of production.

5. As soon as chemical preservation of clean and good milk is allowed, it will be impossible to prevent the use of chemicals in the case of bad, old, and partly spoiled milk, and this increases the danger of the use of milk.

The use of harmless preservatives has also been urged. Among these are peroxide of hydrogen, oxygen, and carbon dioxide. Peroxide of hydrogen is used in the amount of about two ounces to the forty-

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