The Birmingham age-herald., 1918-07-05

paying a high scale of wages. In the 1 vast majority of cases the milk which 1 goes to make up our milk supply con | stitutes the essential and only product | of the dairy farm and the incsrle de- l rived from its sale represents the sole l source of revenue to the dairyman, whereas this milk should be largely the by-product of a modern farm and breeder of fine cattle and the money derived from the sale of this E4ilk l should constitute a surplus income I | betray no secret when I say that the | state of Alabama has grossly neglected 1 its dairy industry while some of it's neighbors have fostered and cultivated It until now they are enjoyin;; q rich harvest and are the envy of those who have not access to their products MILK SPREADS DISEASES
 Milk IS well known source of spread TOT certain diseases and has great pos- sioilities Tor causing epidemics, espe- claily or typhoid fever and it's group Of diseases. Yet in actual experience con- siderable outbreaks of the various com municab!e diseases definitely attributa- ble to rnidlk or it's products have been relatively few, though it has possibilities in this respect sufficient to make the circumstances under which it is pro- duced and handled matters of much I concern to public health officials Like
 
 have it's normal bacterial flora and in actual practice the quality and purity or raw milk will depend largely on the amount of these bacteria present There IS no such thing as raw milk which is Tree Of hacteria, and the only way of rendering 1t so is by sterilization. The so-cailed normal or nonpathogenic bac- teria in milk in moderate amounts are not harmful, or at least only slightly so, but the presence of these bacteria in excessive numbers due to faulty anu careless methods of production and handling may render milk definitely harmful and dangerous, especially to in- fants.
 PASTEURIZATION SAFEGUARD
 For this reason where conditions which influence the bacterial content of milk are not definitely under con- tro1, sucn as cleanliness and proper cool ing, it is generally agreed that pasteur- ization sterilization constitutes the only safeguard Many complaints com ing to our notice in regard to spoiled and impure milk are the direct result of careless and improper handling of the milk by the consumer after delivery by the dairyman. It is not unusual for the ebottle of milk to be left exposed to the sunshine for hours before placing it on ice. During this time the bacteria have multiplied many times and frequentiy to such an extent that no amount of ics or cooling will preserve it. It is abso- lutely essential that milk be immedI- ately cooiea after milking and remain so until used, and if reasonable precau- tion is taken in this respect the average milk may pe kept sweet and fresh for 36 hours or more even during the ex- treme heat of summer.
 Recent reorganization and changes in the department of health have resulted in greatly increased efficiency in the matter of the supervision of the milk supply and many improvements are be- ing made and contemplated which could never have been accomplished otherwise. The department has absolute confidence in those charged with this responsible ity, and nothing will he left undone to surround the milk supply with every pos sible safeguard and to improve both its quality and volume.
 .In our efforts to accomplish this we believe that we have the support ana co-operat:on of the vast majority Of the dairymen and those not in sympathy with the movement and unwilling to co- operate will sooner or later eliminate themselves The department has under consideration certain plans, in co-opera- ton with tne press, by which ample in- formation will be available to the pub lie from time to time by which tue proper classification may be given to each individual source of milk supply.
 eJ. D. BOWLING,
 County Health Officer"