The dispensing of food from vending machines is a new development in the food industry, and is increasing. They should be supervised by the health authorities as to construction and performance of the machine, the contamination of the foods before and during service, the perishability of the foods themselves, the need for a standard control ordinance, and control problems that must be faced.

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Author notes

*Presented at 39th Annual Meeting of the International Association of Milk and Food Sanitarians, Inc., Minneapolis Minn., Sept. 18–20, 1953.

Professor Walter LeRoy Mallmann received his B.S. in 1918 and his M.S. in 1924 from Michigan State College, and his Ph.D. at the University of Chicago in 1931. He became Assistant Professor of Bacteriology at Michigan State College in 1918, and has been Professor of Sanitary Bacteriology since 1940. He joined the Experiment Station in 1918 as Research Assistant and is now Research Professor. His professional associations are: A.A; Soc. Bact: Soc. Exp. Biol; Water Works Assoc.; Pub. Health Assoc.; Fed. Sewage Assoc.; Inst. Food Technol; Refrig. Warehouse Assoc.; Mich. Pub. Health Assoc.; Mich. Acad.