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58
The Milk (Special Designations) Order, 1936,
prescribes that "Tuberculin Tested" milk, if raw,
must, until the 31st December, 1936, be so produced
that a sample taken at any time before delivery to
the consumer shall not contain more than 200,000
bacteria per millilitre; after that date it must satisfy
a prescribed methylene blue reduction test for
cleanliness. At all dates it must contain no
coliform bacillus in one hundredth of a millilitre
if pasteurised, it must be described as "Tuberculin
Tested Milk (Pasteurised)" and must not
contain more than 30,000 bacteria per millilitre.
If it is bottled on the farm the word "(Certified)"
may be added to its description.
The conditions for "Accredited" milk are
similar to those prescribed in the Order of 1923
for " Grade A " milk. It is raw milk from cows
which have passed a veterinary examination; it
may be bottled on the farm or elsewhere. It must
satisfy the same bacteriological tests as are prescribed
for raw "Tuberculin Tested" milk.
''Pasteurised" milk is milk which has been
retained at a temperature of 145°F to 150°F for at
least thirty minutes; and does not contain more
than 100,000 bacteria per millilitre.
In accordance with instructions received from
the Ministry of Health, eight samples of "Certified"
Milk were taken from the local Dairymen and sent
to the Clinical Research Association for Bacteriological
Examination.
FOOD INSPECTION.
Regular visits have been paid to the slaughterhouses
in the district for the purpose of inspecting
the carcases of animals at the time of, or immediately
after slaughter.
52 beasts were inspected, 62 calves, 470 pigs,