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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Author notes

*Presented at 39th Annual Meeting of The International Association of Milk and Food Sanitarians, Inc., held at Minneapolis, Minn., September 18–10, 1952.

Harry G. Hanson, Assistant Chief Sanitary Engineering Officer of the U. S. Public Health Service, was born in Crookston, Minnesota, and received his early education there. He earned his B. S. in Chemical Engineering at North Dakota State College and his M. S. in Sanitary Engineering at Harvard. Entering sanitation work with the North Dakota State Department of Health in 1937, he became Assistant Director of Sanitary Engineering in 1940 and later Director. Commissioned in the Public Health Service in 1942, he served as Executive Officer for Malaria Control in War Areas and subsequently the Communicable Disease Center in Atlanta, Georgia, until 1949. For the next five years he served as Executive Officer to the Surgeon General of the Public Health Service. In his new position, he will endeavor to carry forward the environmental health work of the Public Health Service.