DIRTY BREAD PERIL

Hokitika Guardian, 16 January 1925, Page 3

DIRTY BREAD PERIL

SPREADING DISEASE. LONDON. November IS. While we are being slowly poisoned Ii v chemical preservatives in loud which lower our resistance to disease, many thousands of people are being daiiy infected with disease germs in bread. Or. A. C. Inman, bacteriologist to the Brumpton Hospital for Consumption, S.W., who recently examined loaves bought from delivery vans in Ihe West End, found streptococci germs in one loa I out oi c\c i c fic . ■ Streptococci are causative agents ill erysipelas, puerperal lever, and the oomph -aliens of scarlet lever, and produce the severest form of wound infection. |)r. Goddard, medical officer el health for Wembley, says that every kind of microbe has been cultured IT-,:m soiled bread. ON THE DOORSTEP.

In nianv instances*loaves are exposed to pollution in dirty carts ami •in. Rft on the doorstep and where ‘i„„ s ,-ats. and street dust often cause

further pollution. Since the discovery that there are main- "carriers” of disease among us people who. although not dl themselves harbour the microbes of disease and distribute them to others .more suseeptible-tlie question ol .livtv live ad has assumed importance. D the loaves, when they leave the < ven. were wrapped in waxed paperthe danger would he removed. I his is done in almost every town in the Fulled Stats and Canada. Here I aui ash ire and Glasgow are taking toe load in this effort to provide ele.au bread in waxed papi'r. WRAPPER ECONOMA. In Lonodn nearly all the bread is supplied unwrapped although a m , bakers have installed machiuere iiv wiping loaves when they -me out of the oven. Such l« ,v « •' r * ““ touched by hand and are fro i« ,ljiT ;nul norm. ,lakers who have adopted the process ti nt it profitable, for the wrapped . l„se weight. To consumloaf does not lose wei_n ei -s also it means economy, f■« loaf remains fresh for many da,-