Precautionary Measures During Diphtheria Epidemics by D. H. KRESS

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Feb 10, 1916

Precautionary Measures During Diphtheria Epidemics

By D. H. KRESS

D. H. KRESS, M. D.

DIPHTHERIA is a communicable disease, and therefore a preventable one. There is no more reason why an epidemic of diphtheria should occur in American cities than there is that an epidemic of yellow fever should occur. And a yellow fever epidemic in this enlightened age would, or should, be considered a disgrace in any community.

The so-called communicable diseases are not as a rule transmitted through the air, as was once thought, but are usually conveyed through actual contact. Therefore certain precautionary measures are always advisable.

The importance of having clean hands should be especially emphasized whenever an epidemic is present; for it is chiefly through the hands that the germs of disease are communicated from one person to another. While the hands should always be kept clean, it is of the greatest importance that they be thoroughly cleansed before meals. The right hand, with which we convey food to the mouth, is employed in opening doors; with it we hang to the straps in the street cars, and with it we handle our germ-laden money. And too often we forget that the same door knob, the same street-car strap, the same dollar bill, may have been in the hands of some one who himself has diphtheria, or who has been brought in contact with some one else who has it.

Milk, which forms one of the best of cultures for the growth of germs, is one of the chief vehicles by which diphtheria is conveyed, and in time of epidemic should always be suspected. Handling milk with hands that have been infected may easily cause it to become a source of danger to the families buying it.

Milk should always be Pasteurized or sterilized before it is used; and in time of an epidemic of diphtheria even the milk that is supposed to be Pasteurized at the distributing center should be re-Pasteurized or sterilized at home. A simple way to sterilize milk is to place it in the inner receptacle of a double boiler, and keep the water in the outer vessel at the boiling point for thirty minutes. This is usually sufficient time to destroy all disease germs.

It is important to keep the mouth and teeth clean. Foods which favor the growth of bacteria outside of the body also form a favorable culture for them in the mouth, where remnants of food are likely to be retained. After each meal the teeth should be cleaned with a toothbrush, using a good tooth paste or powder. Draw the brush from the gums downward in brushing the upper teeth, and from the gums upward in brushing the lower teeth. By this means the bristles get in between the teeth, and remove any particles of food that have lodged there. At the close thoroughly wash out the mouth, and gargle the throat. If it is impossible to brush the teeth, do not omit the rinsing of the mouth and throat.

Diphtheria is a throat disease. As a usual thing, germs do not flourish on a clean surface of mucous membrane. When milk or other foods which are rich in protein adhere to the mucous membrane of the throat, a favorable soil is formed for the growth of diphtheria germs. Therefore it is well, after cleaning the teeth and rinsing the mouth, to gargle the throat thoroughly, cleansing it of all remnants of food.

Children should be taught these simple precautionary measures,—clean hands, clean mouth, and clean throat,—and the reasons for them. The use of the toothbrush and mouth wash and gargle should be a part of their daily régime, and especially during an epidemic of diphtheria.