Throughout the early and mid-1900s, dairy products were a significant source of foodborne illnesses. Hundreds of children died due to the consumption of milk, leading to the 1911 creation of milk stations that dispensed free pasteurized milk. During the 1930s and 40s the New York City Department of Health, under commissioners Shirley W. Wynne (1928-1933) and John L. Rice (1934-1942), took many steps to regulate the production and storage of dairy products, which were regularly consumed in high quantities by New Yorkers of all ages. Milk and ice cream were of particular concern.