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20
The greater importance must be attached to the phosphatase
test as correct heat treatment or pasteurisation reasonably ensures
that all pathogenic organisms have been eliminated.
This test is highly sensitive and a failure will result if
the milk has been heated to only l½°F lower than the correct
temperature of 145°F (holder process), or held for twenty minutes
at 145°F instead of thirty minutes. The addition of as little as
a quart of raw milk in 100 gallons of pasteurised milk will
produce an adverse result. Failures may result from any one
of these three factors and inspection of the plant is necessary to
ascertain the cause.
Farm bottled (tuberculin tested) milk is not pasteurised and
is retailed without treatment. In order to ensure, as far as
possible, that this does not contain any tubercle baccilli. samples
are taken and submitted for biological examination (animal
experiment).
It is pleasing to record that all the milk samples taken during
the year passed the. appropriate tests.
FOOD.
There are no slaughter houses or knackers' yards in the
Borough.