Research Paper about Pasteurization

During the 1860s, French scientist, Louis Pasteur (see figure. 1) helped to found a revolutionary way to have milk become clean, healthy, and safe from any harmful bacteria. This process was called ‘Pasteurization’.  Today, the Pasteurization of milk requires a specific temperature of heat, usually 72 degrees Celsius for about 15 seconds to fully kill the bacteria, Mycobacterium tuberculosis, which occurs in unpasteurized milk (Britannica, Pasteur). Pasteur’s accomplishments do not end there; others include ‘the Germ Theory’;” …certain diseases result from invasion of the body by microorganisms” (Britannica, par.6). Pasteur helped to change ways the medical world operated; bringing in new ways to help fight diseases such as M. tuberculosis which became widespread issues in cities with large populations such as Toronto and New York City in the late 19th and early 20th century.  The online archival assignment will discuss issues arising with Bovine Tuberculosis (M. bovis) in unpasteurized milk. The situation will become changed due the improved sanitation and health practices, decreased mortality, and ultimately the mandating of pasteurization. Cities Toronto and New York City will be discussed and compared during the years of ~ 1880s till 1915.

In 1882, Robert Koch discovered the bacteria Mycobacterium Tuberculosis (Am. Journal, par.5).  Tuberculosis or TB, a contagious infectious disease has been around for numerous years that predate the timeline of focus; 1880-1920. Mycobacterium tuberculosis is the common bacteria that produces TB. There have been hypothesis’s that Mycobacterium was formed “…more than 150 million years ago.” (NCBI TB, par. 1). According to the course reading ‘Clearing the Plains: disease, politics of starvation, and the loss of Aboriginal life’ by Dashuk, TB is categorized in a ‘family of germs’ called Mycobacterium tuberculosis complex. This further becomes distinguished as; M tuberculosis and M. bovis. M. bovis is primarily found in ‘domestic cattle and bison’. M. tuberculosis happens when the person becomes infected with M. bovis. The bovine form of TB has been linked with poverty, infection, and general uncleanliness. (Daskuk, 10).  Humans become infected with M. bovis most commonly “…by eating or drinking contaminated, unpasteurized dairy products”.  This can cause fever, sweats, disease in the lungs, and even abdominal issues (CDC Bovine TB). TB is not ‘new’ or novel. This disease as mentioned has been around for many years. The next paragraphs will detail the pasteurization process, and measures taken to control the spread of the disease. The way milk become clean to drink was due to pasteurization. Dr. Milton Rosenau added onto Louis Pasteur’s ideal of ridding dairy products of M. bovis. Rosenau’s career was preoccupied with implementing ways to decrease milk borne diseases during the early 1900s (CDC, Rosenau, par. 3) Figure 2 depicts a chart showing the decline in deaths in North America. Having pasteurization around gives major help of making sure milk can eliminate a source of contracting TB. This chart shows that pasteurization does in fact work to inhibit M. bovis from causing deaths from milk at least. As stated by Rosenau “…Next to water purification, pasteurization is the most important single preventive measure in the field of sanitation.” (CDC, Rosenau, par.3). This quote gives a large emphasis towards how important and necessary pasteurizing milk was during this time. In 1906, Rosenau deduced that ‘low temperature, slow pasteurization’ at 60 degrees Celsius from 20 minutes killed the pathogens causing disease- such as M. bovis. Most importantly; the taste and state of the milk was not changed. (CDC, Roseanu, par. 3) With this process, cities such as Toronto and New York City have a magic weapon to keep the people safe when consuming dairy products The issue of unpasteurized milk in Toronto came to a start with the appointment of the first medical officer of health Dr. Canniff in 1883. Dr. Canniff became responsible for the overall sanitary conditions of the city such as; investigating communicable diseases. Toronto had major concerns about the ‘slum conditions’ and ‘severe overcrowding’(Presentation). All these issues did not help stop the spread of TB, and new measures targeting sanitation and cleanliness had to come into effect. In 1893, the department of health established ‘standards for milk, butter, and bread’. This meant understanding and investigating how food was handled or sold- especially in factories or stores (see Fig. 3). Dr. Canniff was particularly involved with milk. He felt that although milk was a super nutritious drink for people, it did have some serious and deadly effects (Toronto Archive – nutritious). If milk was not treated properly, diseases can start to be bred; Bovine TB for instance. Cleanliness was also important; the Department of Health oversaw quality and regulations to maintain healthier environments. Health inspectors at cattle farms found huge amounts of; filthy barns, contaminated feed, and cramped areas. The unsafe environments evoked the ‘Milk Commission’; to have more safe milk practices, and have pasteurization standard in all of Canada. ‘Milk Crusaders’ or advocates who strongly saw the benefits of pasteurization were pleased when Ontario passed the Milk Act in 1911. Milk now had to be inspected before it was shipped off for sale (Activists pg’s: chapter 5.) Measures in Toronto have been implemented. An awareness about the dangers of unpasteurized milk is discussed. Toronto became the first city in Canada to mandate the pasteurization of milk.