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Unsound meat should be destroyed by chemical or physical agents;
burial ought only to be allowed when these means cannot be used.
(3) Nothing should be considered as "milk," and sold as such,
except "entire milk," that is to say, milk from a complete milking, and
furnished by healthy cows.
The sub-products of the milk trade, such as skim-milk, half-skimmed,
separated milk, and poor milk, ought not to be used for food by young
infants, sick or old persons.
These sub-products clearly represent a food value which cannot be
neglected, but they should only be sold in special shops, or after having
given them a definite distinctive character.
Antiseptics, preservatives, &c., of any kind should be forbidden for the
preservation of milk.
The Congress desires—
(a) To see the different Governments organise a system of
inspection of cow sheds.
(b) To see fixed for the different parts of each country the
minimum amounts of casein, salts, sugar and fats which milk used
for food should contain.
(c) To have brought forward at the next Congress of applied
chemistry the unification of methods of milk analysis.
(4) The employment of food stuffs of bad quality, or in course of
decay, ought to be absolutely forbidden and repressed in the manufacture
of preserved foods. Sterilization should be complete. It is not possible
to fix in one formula, applicable to all cases, the conditions by which this
should be carried out.
The conditions vary with the apparatus, the receptacles, the nature of
the foods, the method of preservation, &c. The receptacles in which
the preserves are contained should be hermetically closed.
The resistance of the tins to bulging after an incubation of a. week at
38° (C) is sufficient, as a rule, to verify the sterility of the preserves.
There is no necessity to allow the use of antiseptics in the preservation
of food.
(5) A milk of which neither the source nor the conditions of production
are known ought to be considered as dangerous for public
consumption, and it is necessary to submit it to the action of heat before
consumption. The process of heating, carried out under special
conditions, will remove its actual pathogenic power without sensibly
injuring its alimentary value.