The leader-enterprise. [volume] (Fitzgerald, Ga.) 1912-1915, 1913-08-25
Meat and Milk Ordinance.
(Communicated.)


great deal has been truthu said recently regarding the
necessity for meat and milk inspection ordinance and there is
question but that regulations regarding both should be
adopted There should by all standard fixed for milk
both quality and purity Milk should not fall below per
butter fat below IL per total solids should it
contain than 900 bacteria II of teaspoonfu
While is desirable that both quality and purity standards
REQUIRED of the producer must bear in
mind that the bacteria not necessarily dangerous
greater part them merely those which produce the
acid fermentation sourng of the milk and from
diseased condition The of nearly all kinds OF
neutrazed by heating the milk to the scadng point as
temperature of 100 degrees will KILL nearly all germs thus
iizing the milk.
All CATTLE whether giving milk not should be given the
ubercun by the test alone that distinguish
tuberculosis Many of the best looking and heathest of the herd
may show the infection upon being killed
Cattle may scatter tuberculosis by their hreab and
frequently by the milk and ALL cattle found
infected should be killed.
No one should be allowed sell milk from that
does not show clean bill health We destroy the germs
but put into milk of the lacking solids or
should the full amount of each in the
milk We buy.
1t is no less imperative that fit for
have pure milk, and there danger
nsnay surroundings where the animals slaughtered
because killed blythe cook
while nsanary handling and keeping of the meats likely
produce putrefacton with its resulting pomaine poison when
destroyed by the cooking There being then
the greater danger upon saugheg animals and hand
ling the before and after their delivery to the markets
than upon inspection before killing If ALL cattle made to
undergo the tuberculosis test that would do with danger
from that which probably the greatest danger which
are subjected Some regulations regarding meat inspection
should be passed council but only such can be readily
and such with the hearty cooperation
the butchers who am sure willing do their share Of the
work for better sanitation.
Yo will notice that say heir share and that just what
want TO call YOUR attention to- Why should require FEW
ia do ALL of the for OUR proecton Why require
nconamnaed milk from dayman and then allow flies laden
with more disease germs could be found in gallon of milk
to wander at will over food particularly after the food
cooked and ready for the tablet Why kill tuberculosis cattle
and then allow flies laden tuberce bac from human sputum
enough on our dinner the whole family? Of what
avail all ordinances enforce better sanitation
in our milk and meat supply CUR OWN immediate surroundings
are rsanitary Why require sanitary milk and then pour into
utensils containing millions germs? Of what benefit are
meat the raw materials lay to all the nsanary
conditions found in ALL kitchens for nnetenths OF
kitchens ARE unsanary make the mistake of thinking
that am not in favor milk and meat inspection ordinance
am heartily in accord with efforts being made to that end
But DO begin right end of the line and make our own sur
rondngs sanitary while require the of the dayman
and butcher.