Oysters and Typhoid Fever.

Oysters and Typhoid Fever.

After the opening of the new season for oysters in September next, it ought to be possible for all to eat them without fear of taking typhoid or other dangerous germs into the system—so far at least as the city of New York is concerned, the board of health having forbidden their being kept in stock, held or offered for sale without a permit in health-hoard writing. All growers of and dealers in shellfish will be subject to the board’s rules and regulations. The health department has plans of all the oysterbeds in New York waters, and of the drinking grounds, where oysters arc transplanted for fattening. These beds will be inspected by the board in the same way as the dairies, and, if it is found that the waters where the oysters are grown are in any way so contaminated, as to cause it to be dangerous to health to eat oysters from these beds, the sale of such oysters will be prohibited and the permits of the growers revoked. The inspection will go farther, as the department will make it a part of its policy of inspection to investigate the sources of all supplies of oysters. By consumers telling the department from whom they buy their supplies, it will be able to locate the growers, and in that way keep close observation on the growers, as well as the distributors. Just what means the department will adopt to prevent the sale of unhealthy oysters from outlying districts which do not come under its jurisdiction cannot be stated at present. The department, however, will devise means to prevent the introduction of oysters from foreign contaminated waters into the New York market.

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