The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1921-12-16
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Section IL. II sh1ii be unlawful
flor any person or persons 70 en-
lssge in the milk business VINO -
suffering from any communicates
contagious or infectious disease.
Tor who has any access to any per
son suffering from any communicG-
,ble, contagious or infectious dis
ease, or who Is In any way subject.
ed TO any aforesaid disease, which
exists within any building, 0uild'
iinss or .appurtenances, used in anF
way in the production, sale, storage
Tor distribution Of milk in tho CITY
OF Fairmout, except by written con
Isent OF the Healths Officer OF said
lefty.
80 milk or milk product dealer
Tor dealers shall leave or remove
milk cans or milk bottles or recep-
ltacles at any house in which there
lis any case OF communicable, con-
itagious OF infectious disease, ouE
shall pour the milk into milk recep-
Itacles furnished by the consumer.
Every producer and handler OK
milk or a milk product or any per-
son or persons who sells, distributes
/ or delivers milk In the City OF Fair
mont, shall promptly notify the City
Health officer Of any case OF com
lmunicable, contagious or infectious
disease which exists in his family
;or ,.mong his employees.
Removal Of Bottles.
Section 70. No person shall re-
Iceive from any house or houses
where any communicable, con-
Itagious or infectious disease exists
Tor which is under quarantine for
1.-THE aforesaid disease, any milk bot
tiles, utensils, receptacles or milk
tickets until after the quarantine
has been removed lawfully from
such house or houses, and before
such bottle, utensil. receptacle, o.
ticket can be removed from such
house or houses. it must first be-
sterilized on the premises by the
occupants thereof under the per-
Isonal supervision or direction o.
Itfa City Health Officer.
Classification of Milk.
Section 10. The milk supply of
THE city shall be divided into three
! classes. to be known as:
Glass 1.-Cortified Milk.
Glass Inspected Milk.
Class 3.-PasteuriZed Milk.
Glass 1.-certified Milk.
The use Of this term shall be lin
lited to milk produced at diaries sub
ljected to periodic inspection and the
products OF which are subjected to
freduent analysis The cows pro-
iducing such milk must be properly
! fed and wstered free from tuber-
culosis as shown BIZ the tuberculin
test. and from all other communion
BILE diseases and from all diseases
! and conditions whatsoever likely to
deteriorate the milk They are to
be housed in clean stables, property
ventilated. and to be Kept clean. All
those who come in contact with the
milk must exercise scrupulous
cleanliness and such persons must
mot harbor the germs of typhoid
fever, tuberculosis. diphtheria. or
other infections liable to he con-
veyed by the milk. MIX must be
drawn under precautions necessary
ito avoid infection, and be lmmedi-
'ately strained and cooled. packed
lin sterilized bottles. and kept at :.
temperature not exceeding so de-
lErees Fahrenheit. until delivered TO
the consumer. Pure water. as de-
Itermined by chemical and BAG
Pathological examination is to be
provided for use throughout the
dairy farm and dairy. Certified
milk shall not contain more than
10000 bacteria per cubic centilne-
tier. butter fats 1 "a and not over
So and 1896 solids, and shall not
ibe more than IL hours old when de-
Ilivered. Such milk. shall he cerii-
flied hy- the Mayor, said Inspector
City Veterinarian and City Chem
list and BacteriOlogist OF the city.
Such certificate shall be sealed
upon the bottle.
cIass inspected Milk.
J This term shall be limited to clean
RAW milk from healthy COWS as de-
ltermined by the tuherculin test, and
physical examination by the Veter-
marian, and as provided by this or
IdInance.
Glass 3.-Pasleurized MIX.
| When milk is pasteurized It shall
Ibe sold under the designation of
l"Pasteurized Milk" plainly marked
Iunon the outside OF the package or
on the cap. MIX for pasteurization
shall be kept at all times at tenn
lnerature not to exceed sixty degrees
Fahrenheit, except during the pro.
cess of pasteurization. by which is
meant heating the milk to temper
ature of 145 degrees Fahrenheit for
thirty minutes, las degrees Fnhren
lheit for fifteen minutes, or 16O de.
grees Fahrenheit for ten minutes,
las soon as practical after milking.
And Immediately cooled to tenn
perature not exceeding fifty de-
grees Fahrenheit,
No COWS in any way unfit for -the
production OF milk for use by man,
as determined upon physical exami-
nation by the Veterinarian and no
COWS suffering from a communion
lble disease. shall be permitted to
remain on any dairy farm on which
milk for any class is produced.
No such milk shall be regarded
as pure and wholesome which after
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