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27
These figures show that the milk of the small producer in
16% of cases had counts below that permitted for Certified
Milk and that 8O% were within (the standard prescribed for
" Grade A " Milk.
Ordinary milk is liable to bactcrial infection including
that by the tubercle bacillus. In Certified and in " Grade A"
milk, particularly where the herds are tuberculin tested, the
risks arc greatly minimised but cannot with certainly he
eliminated. Untreated milk must therefore remain a potential
source of infection, even though produced under model
conditions.
Efficiently pasteurised milk can be rendered a safe milk
from the point of view of elimination of pathogenic bacteria,
and, so. apart from mechanical defects of the plant or the
risk of contamination after the heating process of such milk,
it should be possible to say,that that milk wlill not cause any
of the infectious diseases. Heating however, by improving the
keeping qualities of the milk, pcrmits of its production under
conditions which result in contamination not economically
possible in the case of an untreated milk.
To advocatc wholesale pasteurisation of milk at this stage
as resulting in a safc milk savours' of a iconfession of failure and
would be a step which would tend to prevent the present
trend towards improvement in milk production.
It seems the rational development with regard to milk for
wholesale distribution should be that all should be produced
under conditions satisfying the present " Grade A " standard,
and it should then be pasteurised—that is, the production of
" Grade A " Pasteurised milk should become the rule instead
of the exception.
Whilst strict pasteurisation has its advocates —namely the
process by which milk is heated to a certain temperature for '
definite time with known results on bacteria- it seems difficult
to justify the state of affairs which permits milk to be heated
and sold with no indication of its having being treated.
In the; case of the result of the analysis being unsatisfactory,
the retailer is communicated with, and another sample taken
shortly after. Should this show no improvement, the retailer
is interviewed as to the steps taken to remedy the defect'. He
is advised and assisted, to take samples of milk from his
separate producers. This usually exonerates all but one or
two with whom he then takes up the matter. A report is sem
to the County Medical Officer of Health who arranges an
examination of the premises of the producer and, if necessery,
a veterinary inspection. This usually results in the improve.
ment in the condition of the premises or in the procedure