TY  - THES
AB  - Next to water, milk has been in the past the most pro­lific source of food-borne diseases; and the hygienic value of milk as a food makes it doubly necessary that all possible steps should be taken to avoid danger from this source. There are three distinct ways in which milk causes disease, (1) by the transmission of pathogenic germs from the cow to man; (2) by the dissemination of the germs of the specific communicable diseases of man, and (3) by the production in infants of the summer diarrheas caused by non-specific microbes of putrefaction.
AD  - University of Oregon
AU  - Fisher, Robbin E.
DA  - 1925-1926
DO  - 10.6083/bpxhc43517
DO  - doi
ID  - 43517
KW  - Foodborne Diseases
KW  - Public Health
KW  - Communicable Diseases
KW  - Milk
L1  - https://digitalcollections.ohsu.edu/record/43517/files/Fisher.Robbin.ETD.pdf
L2  - https://digitalcollections.ohsu.edu/record/43517/files/Fisher.Robbin.ETD.pdf
L4  - https://digitalcollections.ohsu.edu/record/43517/files/Fisher.Robbin.ETD.pdf
LA  - eng
LK  - https://digitalcollections.ohsu.edu/record/43517/files/Fisher.Robbin.ETD.pdf
N2  - Next to water, milk has been in the past the most pro­lific source of food-borne diseases; and the hygienic value of milk as a food makes it doubly necessary that all possible steps should be taken to avoid danger from this source. There are three distinct ways in which milk causes disease, (1) by the transmission of pathogenic germs from the cow to man; (2) by the dissemination of the germs of the specific communicable diseases of man, and (3) by the production in infants of the summer diarrheas caused by non-specific microbes of putrefaction.
PB  - University of Oregon
PY  - 1925-1926
T1  - Pasteurization of milk in the United States
TI  - Pasteurization of milk in the United States
UR  - https://digitalcollections.ohsu.edu/record/43517/files/Fisher.Robbin.ETD.pdf
Y1  - 1925-1926
ER  -