The Washington times., 1911-01-26

authority back Of regulations promul-
gated by the Health Department, II
would be well to obtain the specific
approval of Congress OF such modifica-
tions of large Importance as may be
regarded by some as perhaps revolu..
tionary in their effect upon the local
milk industry.
THE committee refers especially in
this connection to the proposed enforce
ment of the tuberculin test, compulsory
Pasteurization and the maintenance of
temperatures below fifty degrees Far
renheit."
The classification of the market milk
of Washington into three grades Is
strongly urged by the committee, which
recommends the classification of DR.. A.
d. Melvin, chief of the Bureau of Ami
NAL Industry. providings for certified,
inspected" and "pasteurized" milk.
Must Be Sanitary.
The first requires that milk be pro-
duced in sanitary surroundings; that 1t
come from tuberculin tested herds; that
it contain not more than 10000 bacteria,
or germs, to the cubic centimeter, and
that 1t be kept at a temperature Of not
more than so degrees Fahrenheit from
the time 1t is taken from the cow until
IL is sold to the consumer.
The second classification has substan-
TALLY the same requirements as the first
except the bacterial standard is raised
to 100. 0o0.
The third requires that milk be pas
teurized by being kept at a temperature
Ct $50 degrees Fahrenheit for ten min
utes, and that II then be cooled to 80
degrees and kept at a temperature of
not more than 50 until delivered to the
consumer.
A large section OF the report deals
with the diseased carrying qualities of
milk" and points out the necessity Of
cleanliness in its production and hand
ling. The report on this point, in part,
follows:
Milk comes into contact with the air,
the vessels into which 1t is drawn. and
with particles of dirt from many
sources. The problem of obtaining milk
corresponding as nearly as possible to
its condition as It exists in the udder
is the problem of dairy sanitation.
Dirt Carries Bacteria.
Since bacteriology teaches us that
every particle of dirt introduced into
milk carries with 1t great numbers of
bacteria which neither strain nor clarity
from the milk, the necessity of keeping
the dirt out in the first instance, in
stead of attempting to strain 1t out, is
apparent. From the time of milking to
the final consumption of the milk, every
object that comes n direct contact with
1t may be a source of contamination.
IF the udder and TANKS of the cow
are covered with dirt of the yard or
stable, the process of milking is bound
to dislodge a greater or less portion
of this filth, causing it to fall into the
pail.
1T is easily conceivable how the ami
NAL in wading in filth and sewage-pol-
luted water, may infect the udder and
through 1t the milk, with the germs of
typhoid fever. We can also appreciate
how infected water may convey the
germs when used for washing utensils
or in adulteration OF the milk.
Clothing worn by mixers often, unless
special suits be reserved for use in milk
ing, contains dirt from the hog pen, the
chicken coop, and horse barn, or even
the swill pail, and there is great danger
of contamination from these sources.
The Importance of regulations requiring
clean cows, clean mixers, and clean
methods of milking and handling, must
therefore be apparent
A committee of the Chamber of Com
merce, to urge the passage of the laws
recommended by the committee is sug-
gested, and approval is given the pro-
posal that President Taft order an in
vestigation by the Government as to the
relative merits of pasteurized and raw
milk.