000043517 001__ 43517
000043517 005__ 20240718125428.0
000043517 0247_ $$2doi$$a10.6083/bpxhc43517
000043517 041__ $$aeng
000043517 245__ $$aPasteurization of milk in the United States
000043517 260__ $$bUniversity of Oregon
000043517 269__ $$a1925-1926
000043517 336__ $$aThesis
000043517 520__ $$aNext 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.
000043517 540__ $$fCC BY
000043517 542__ $$fPublic domain
000043517 650__ $$aFoodborne Diseases$$019181
000043517 650__ $$aPublic Health$$024885
000043517 650__ $$aCommunicable Diseases$$041197
000043517 650__ $$aMilk$$022319
000043517 691__ $$aUniversity of Oregon. Medical School.
000043517 692__ $$aDepartment of Bacteriology, Hygiene and Public Health
000043517 7001_ $$aFisher, Robbin E.$$uUniversity of Oregon$$041359
000043517 751__ $$aUnited States$$041167
000043517 8564_ $$9e5eb0903-25d3-4d86-9f67-0dd67fdeb47d$$s1745589$$uhttps://digitalcollections.ohsu.edu/record/43517/files/Fisher.Robbin.ETD.pdf
000043517 909CO $$ooai:digitalcollections.ohsu.edu:43517$$pstudent-work
000043517 980__ $$aTheses and Dissertations