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5
standard which is not unreasonable. 32 samples were found to
contain tubercle bacilli, though the numbers are rather inflated
owing to repeated samples being taken from suspected sources of
supply in order to ascertain if action taken had proved effective.
The present designations of milk are confusing to the ordinary
consumer, who, naturally, concludes Grade A is the highest
standard, whereas, in point of fact it is the least "safe" of the
designated milks. Nearly 90% of the volume of milk sold for
human consumption in Croydon is bottled. This is all to the good,
but bottling does not make a dirty milk clean, whilst if due care
in the washing of the bottles is not exercised it may make clean
milk dirty. The consumer also has his part to play, and he cannot
complain of the souring of the milk if he keeps it in the home
under unsatisfactory conditions.
The practice of leaving empty milk bottles on the door step
or on the pavement is not hygienic, and should not be done. Many
of the empty bottles are also returned in a dirty state. It should
be remembered that sour milk is exceedingly difficult to get off the
sides of a bottle, and although modern bottle washing machines
cleanse very thoroughly, all bottlers of milk do not have available
a machine which is very expensive and requires steam power to
operate.
In an area like Croydon, that takes practically all its supply
from outside the town, the Local Authority are rather at a disadvantage,
inasmuch as they are not cognisant of the farms from
which the supplies are derived. The wholesale bulking of milk
also greatly complicates matters and renders the tracing of tuberculous
milk to its source a matter of much difficulty and, in some
cases, an impossible task. A well-equipped dairy for the collection,
pasteurisation and distribution of milk was established by a
wholesale milk company in Croydon during the year. Although
pasteurised milk is not fresh milk and cannot take the place of
clean fresh milk, it is, if efficiently pasteurised, a safe source of
supply. Until the time comes when all milk attains the standard
of Certified, or Grade A (Tuberculin Tested), it is necessary to
advocate pasteurisation. Firms engaged in the pasteurisation of
milk should, nevertheless, exact as high standard of cleanliness
as possible from their consignees. The pasteurising of dirty milk
is a bad policy from every point of view.
Constant supervision has been maintained over bakehouses,
ice-cream factories, and other premises, on which food is prepared
for human consumption, and also over restaurants, eating houses