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41
Shortly, of the ten farmers implicated in two cases (Nos. 30 and 31),
the supply was permanently discontinued. Two only (Nos. 20 and 36)
were reported to be satisfactory as regards both the sanitary condition of the
premises and the health of the cows. In two cases (Nos. 13 and 29) diseased
cows and insanitary conditions of farms co-existed. In three cases (Nos. 21,
34 and 35) the premises were insanitary, the cows being healthy, and in
one case (No. 22) disease was found, the premises being in good order.
Milk is a fluid which, from its very composition, is an ideal medium for
bacterial growth, and is, moreover, especially liable to contamination. While
of late years much greater attention has been paid to its collection and
distribution, there can be no question that even now far greater care should
be taken by the trade.
While adulteration is rightly punished as a fraud, the sale of unclean milk
is far too common, and should be checked in every possible way. To
minimise the danger, it is necessary to go back to the farm.
To deliver milk to the actual consumer in a condition fit for food, it is
essential that the utmost care be taken in dealing with it at every stage.
The cows should be kept in large, well-ventilated sheds while under
cover. The Dairies, Cowsheds and Milkshops Order gives power to Local
Authorities to insist upon conditions which, though not ideal, would tend
to render milk safe. In many cases, however, regulations are not made,
and in more they are not properly carried out.
At least 800 cubic feet (with free ventilation) should be allowed to each
animal, and the buildings so constructed as to be readily kept clean.
No feeding should be allowed in the cowsheds while milking is going on,
and no accumulation of manure permitted. The water supply should be
pure and ample, and all milk cows should be kept out of yards, &c., where
manure is allowed to accumulate. Every cow, while in the shed, should
be cleaned and groomed as often as possible, and before milking the udder
and teats should be carefully cleansed and dried.
The health of those attending upon and milking the animals should be
carefully watched, and any cases of infectious or contagious disease should
be at once isolated, and the utmost precautions at once taken to prevent the
milk being contaminated. The milker should thoroughly wash his hands,
arms and face, before handling the animal, and should cover his ordinary
clothes with a smock or overall, kept scrupulously clean and used for this
purpose only.
Whatever precautions are observed, some impurities from the air, cow,
clothing, &c., are certain to obtain access to the milk, which should, therefore,
be strained through clean, fine muslin immediately it is drawn.
The cleansing of milk vessels, churns, &c., is a matter of great importance,
if possible this is best carried out by a current of steam directed into the
Interior—failing this, they should be scalded with boiling water after cleansing