Although pasteurization of milk (it’s heated to kill microbes) didn’t become widespread in America until the 1930s, Purdue University professor of pharmacy John Newell Hurty had been sounding the alarm about raw milk teeming with bacteria and toxins for decades. “People do not appreciate the danger lurking in milk that isn’t pure,” he wrote after one particularly severe spate of deaths.
In early days, tuberculosis, scarlet fever, typhoid and diphtheria were likely to be ... |
