Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/american-public-health-association/public-health-aspects-of-the-treatment-of-water-and-beverages-with-0QNOPHgsCV
References
References for this paper are not available at this time. We will be adding them shortly, thank you for your patience.
- Publisher
- American Public Health Association
- Copyright
- Copyright © by the American Public Health Association
- ISSN
- 0090-0036
- eISSN
- 1541-0048
- Publisher site
- See Article on Publisher Site
Abstract
greatly interested for many years in the presence of metallic substances such as arsenic and lead in foods and more recently in the presence of antimony. These substances have usually gained entrance to foodstuffs either accidentally or by technical methods designed to produce better quality foods. In general, however, such substances have not been deliberately added with the full knowledge that the consumer will ingest regular and definite quantities. Wre now have another member of the metallic group, namely, silver, which certain commercial organizations are recommending for use as a bactericidal and preserving agent. Before the general use of a method designed to add silver becomes widespread, public health authorities should consider whether or not the public health hazard from the ingestion of silver is comparable to the known dangers from other metallic compounds and, if so, what concentration of silver can be considered safe in foods and in drinking water. From a bacteriological viewpoint, silver is one of the most active ions, exceeded only by mercury. Silver nitrate, colloidal silver, and certain other silver compounds are among the most generally used bactericidal agents, while metallic silver has been used in surgical technics for many years. One of
Journal
American Journal of Public Health – American Public Health Association
Published: Feb 1, 1937