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20
A.—Public Consumption.
(a) Simple boiling destroys with certainty the tubercle bacillus,
which is the most resistant of the pathogenic microbes of milk,
provided that the milk is allowed to cool in the heating vessel, and
the skin found on the surface is removed.
(b) The industrial or domestic methods of pasteurization will
ensure the destruction of tuberculous germs in milk, but they do
not sterilize it. It is necessary to consume this milk within twentyfour
hours.
(c) The sterilization of milk relatively rare in practice gives good
hygienic guarantee for the public consumption of milk, when the
conditions relative to the sanitary condition and feeding of the
producing animals have been observed.
B.—Dairies.
(a) Pasteurization in the dairies which use milk in common is
necessary and indispensable.
(b) Many forms of apparatus allow, without any serious drawbacks,
of killing the pathogenic germs of entire milk, skim milk, and
cream by pasteurization at 85° (C.).
Nevertheless, for cream it will be desirable to submit the point to
further experiment as to the method of operation and temperature.
On the other hand, the manufacture of hard cheese with milk treated
in this way has not up to the present given satisfactory results.
The Congress wishes to see experiments made with apparatus used in
dairies, in order to fix the technical conditions for the destruction of
pathogenic germs by heating to temperatures near 65° (C.).
(6) That Governments should recommend the administration of
districts where fairs or markets where markets are held, to require the
sale of animals to take place under the supervision of Veterinary
Inspectors.
(7) The Congress considering that food is a powerful weapon in the
struggle against transmissible diseases, is of opinion that every movement,
having for its object the study and popularisation of all the means
tending to improve the food supply of man and animals, should be
officially supported.
(8) That the Commission appointed at the Vienna Congress in 1887
for the study of international measures to be taken against the falsification
of food stuffs should prepare for the next Congress a new Report on the
legislation in existence, and the supervision exercised in different
countries.
(9) The Congress, impressed with the importance of the role played
by micro-organisms in general hygiene, and more particularly in the
hygiene of food, desires to see organised the teaching of the elements of
bacteriology in the faculties of science on the same footing as physics,
chemistry, botany, &c.