Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-11-16
BACTERIA IN MILK
Information of Interest Furnished by
Department of Agriculture.
BULLETINS ISSUED BY R. 4. PEARSON
How the Germs of infectious Dis
ease Are Transmitted.
ESTED SAFEG YARDS

The latest farmers bulletin to be issued
by the Department OF Agriculture is by r.
| A. Pearson. BIS, assistant chief of the
| berry division. bureau of animal industry,
| and is entitled Care of Milk on the
| Farm. The bulletin contains much matter
| CT interest, ana also a number of illustra-
| ticns.
| The bulletin states that milk ordinarily
| contains large numbers of bacteria. There
| may be from few hundred to many mil
| lions in single drop. depending upon its
| exposure and the time and opportunity the
| germs nave had for increasing Dirt in
| milk is sure sign of large numbers of bac-
| terra. City milk usually contains from ten
thousand TO several hundred thousands of
| bacteria in a single cubic centimeter
The number of bacteria in a sample of
milk is not an indication of its impurity.
| nor an absolute proof that it is or is not
| OF good quality. Large numbers of harm
less bacteria are sometimes found i'm
good milk 1t is the harmful ones and
| those which are liable to become harm
fni, If present in too large numbers. hicn
chiefly concern the dairymen. Whenever
large numbers of harmless germs are found
there is a probability that dangerous ones
are included. over two hundred different
kinds Of dairy bacteria are found in milk
ana ITS products, new and old.
DuhHerOuS contamination.
Contamination of milk by the germs of
disease is the most dangerous form. Some
| infectious diseases attack animals and man
alike. and il a COW is suffering with one of
these she is menace not only to the
whole herd but to persons who consume
her product, for her milk may readily act
as carrier of germs to the consumer 1t
has been found that in certain diseases
especially when the udder is affected. the
germs may be in the milk at the time it is
drawn; then no amount of protection after
milking will assure freedom from disease
producing bacteria.
Tu5erculosis or consumption is the dis
ease that IS most common and most to be
feared. Much has been written on this SUBJ
Ject, and II is unnecessary to here discuss
tine particular conditions that cause the
malady or aid its progress. In the ad-
Vanced stages of tuberculosis the milk be-
comes unnatural in appearance, but in the
early stages sometimes even before the
udder is affected. il may contain the spe-
c,hc germs, called bacilli tuberculosis.
transmission of Diphtherfn
Diphtheria may similarly be transmitted
from the cow to the milk consumer and
the same seems to be true of scarlet fever
or a closely allied disease. Foot and mouth
diseases and anthrax are some OF the 9TH
ers that may infect the milk. 1t is fortu-
nate that when the animal is affected with
some of these dangerous diseases the milk
flow stops.
Milk may be the means of conveying to
The consumer germs OF diseases from other
persons. For example, if any of the at
PENDANTS have contagious disease or are
at any time exposed to such, the air about
them and their surroundings is more or
less infected, and the germs may get into
the milk in many ways.
The most important diseases whose germs
enter the milk from external sources are
typhoid fever, d.phthera, scarlet fever
cholera and tuberculosis. Numerous out
breaks of typhoid fever have been reported
where there was no doubt about the milk
supply being the carrier of the germs they
having gained entrance to It from external
sources. such as infected water or a person
who had nursed or been exposed otherwise
to typhoid fever patient. Outbreaks of
dipntheria have been traced to milk from
farms where diphtheria was known to ex-
list i'm the families of the attendants. The
same Is reported of scarlet fever and chol-
era.
Influence of Food.
The influence of food upon the quality of
milk is the subject which has received
much attention. Foods undoubtedly have
some effect on the quality of milk pro-
duced. but it is not marked as supposed
by many. The breeding individuality Of
the cow is of great Importance. Slight va
riatons i'll composition are caused by a
sudden change of feed and milk is some
times rendered disagreeable by taints,
caused by the cows eating turnips. onions.
garlic, sour ensilage, rag weed or other
strongly Favored weeds.
The cows supply most of the dirt to milk
as any one will admit if he is at all famil-
lar with the conditions in many stables
1t Is not uncommon to see cows covered
with so much dust that the color of their
backs cannot be seen: their fianks hips
and sides are sometimes plastered with
layers of manure.
When the work of cleaning the COWS is
neglected it is impossible to keep milk even
decently clean when milking. Large lumps
of dirt, hairs and straws are continually
falling into the pail The hairy coat is an
excellent harbor for dirt and bacteria and
every time anything touches the skim or
the udder or surrounding parts are dis
turbed. shower is precipitated. As more
or less violent motion always occurs at
milking. the loosely adhering particles are
easily dislodged just at a time when the
milk pail is in a position to collect them.
Attendants Contribute
Cntidy attendants constitute another
source from which milk is contaminated.
They frequently turn from cleaning the
horses or other equally dirty work to milk
ing the cows. with no thought of their I'M
fitness to handle milk. On some farms
milking is regarded as the dirtiest of all
work. and the mixers prepare for it ac-
cordingly. Dust adheres to the mixers
clothes almost as readily as to the cows
coat. and it easily falls from his shoulders
and sleeves into the pail; his hands and
finger nails also contribute a share to
the contamination. Thus he may be the
means of conveying to the milk as many
kinds of germs fall from the cow and
in addition to these he may transmit hu-
man diseases, as referred to above
Air is source of germs found i'm milk
1t is not a medium capable of supporting
bacteria by itself. but it carries more or
less of small particles of dust and organic
matter in suspension. and these have many
bacteria in and upon them. On account of
the dust constantly being raised the num-
Der of organisms I'm the air of a stable
may he considerable, especially IL dry
feed stuffs are used and the manure is
allowed to become dry on the floor Over
100 different kinds of organisms have been
found in single quart of stable air
These do not increase much in numbers
while floating about but they quickly COM
mence vigorous growth when they fall
into fresh, warm milk. As dust Is con-
stantly tending to settle, the largest num-
Der of bacteria is to be found near the
hoor, and vast number may fall into
a milk pail or can in very short time
Contamination from attendants NAV he
easily avoided. A dairyman should know
the condition of health of every empIoye
connected with his dairy and of ali the
members of their houSeboldr 80,