Abstract
Among the challenging possibilities for improving milk and food practices are: pinpointing sanitation efforts on genuine health hazards; establishment of standards of nutrient quality in foods; assumption by private enterprise of more responsibility for food sanitation; application of modern science to the reclamation of community food wastes; bringing up to date the epidemiology of food-borne disease and adjusting control measures accordingly.Hydroponic famring, photosynthesis of algae in sewage oxidation ponds to produce cottle feed—and thus beefsteak—; radiation sterilization of food; complete meals in sealed packages; and the application of positive health measures such as fluoridation of drinking water and enrichment of food are but examples of the rapid change in our technology.
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