British Food Journal Volume 37 Issue 9 1935

Abstract

In the House of Commons recently Sir Kingsley Wood, the Minister of Health, was asked by Mr. Rickards, the member for the Skipton division of the West Riding, whether “the new process of adding germicide to milk for destroying bacteria had been brought to his notice?; whether he would have the process tested and investigated?; and consider whether any modification of the Food and Drugs (Adulteration) Act would be required to permit of milk so treated being sold on a commercial scale?”—Sir Kingsley Wood in reply disclaimed all official knowledge of the germicide. He also pointed out that to treat milk with a germicide would be contrary to the provisions of the Preservatives Regulations, and of the Food and Drugs (Adulteration) Act. We understand “germ” to be a more or less popular term frequently and somewhat loosely used when reference in general is made to pathogenic organisms; and a germicide is a material something that kills, or is supposed to kill, germs when it comes in contact with them, or the medium in which they exist. A disinfectant is a germicide. In the simple judgment of the ordinary householder the more it smells the better it is for purposes of disinfection. When a germicide is used in cither medicine or surgery the term antiseptic is frequently employed. Familiar instances of both disinfectants and antiseptics are chloride of lime, carbolic acid, iodine, boron compounds, formalin, sulphur dioxide, or sulphites.

Citation

(1935), "British Food Journal Volume 37 Issue 9 1935", British Food Journal, Vol. 37 No. 9, pp. 81-90. https://doi.org/10.1108/eb011286