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46
In ray opinion, there is no question of what is the
safest milk supply, as raw milk cannot be guaranteed
as free of infection in spite of the various and complicated
designations given to graded milks; the only safe
milk is that pasteurised under licence.
Infections such as scarlet fever, typhoid and streptococcal
throats have been known to have been spread by
even graded milks, and it would appear to me, while
these conditions may be rare in public health, they are
active possibilities, and should be safeguarded against
by efficient pasteurisation. The adverse question, the
change, if any, of the food value by pasteurisation, is
not one of importance; alteration in vitamin content is
easily remedied and is thus of no practical consequence.
So much unreasoned propaganda goes on from door to
door by the raw milk producers, that it is time the public
was fully and authoritively instructed in what is, and
what is not, a safe milk. One notes that raw milk is
delivered to institutions, such as hospitals, in the area—
they should give a lead to the public and not judge milk
on its cream line only.
The following premises are registered for the sale
of milk: —
Dairies and milk-stores 63
Dairies licensed for the sale of:
"Pasteurised" milk . 10
"Certified" milk 5
"Grade A" milk . 1
"Grade" (Tuberculin Tested) milk 3
Three supplementary licences have been granted
for the sale of graded milks, viz., " Pasteurised,"
"Certified," and "Grade A (T.T.)" within the Borough
from premises outside the district.
Bacteriological Examinations.
Samples of milk were submitted for examination
with the following results, and where bacterial counts
did not comply with the standard laid down under Regulations,
the matter was taken up with the producers
concerned and subsequently remedied:—