The Bacteriological Grading of Milk

发表于：JAMA · 年份：1936 · DOI：10.1001/jama.1936.02770210070033 · 被引用次数：86 · 研究领域：Enterobacteriaceae and Cronobacter Research、Milk Quality and Mastitis in Dairy Cows、Clostridium difficile and Clostridium perfringens research

Bacteriologists, public health officers and others will be interested in this report. It is the result of a comprehensive laboratory investigation on bacteriologic methods for testing and grading milk. The authors were concerned chiefly with providing data for conclusions as to the relative value of current testing methods. They collected considerable evidence which shows—what most American workers are thoroughly cognizant of—that the plate count is subject to considerable experimental error. According to the data presented, an allowance of plus or minus 90 per cent or more may have to be made for any one count. In addition to being inaccurate, the plate count method is complex, expensive and, owing to the practice of recording insignificant figures, gives a false sense of accuracy. The authors recommend that it be abandoned in the routine examination of raw milks. Other methods of testing milk were examined. The coliform test was judged inadequate. As