438 TWENTY-SECOND ANNUAL YEAR BOOK— PART VI 



purpose of this ordinance, an ''accredited" practicing veterinarian is one 

 who has successfully passed an examination of the Bureau of Animal 

 Industry of the United States Department of Agriculture and the 

 Commission of Animal Health of this State and is authorized to make 

 tuberculin tests of accredited herds of cattle under the provision of 

 section six (6) of the Uniform Methods and Rules governing accredited 

 herd v^^ork which v/as approved by the Bureau of Animal Industry of 

 the United States Department of Agriculture, December 6, 1920. Such 

 tuberculin test of a cow or herd of cows, whose milk is to be distribut- 

 ed, may be applied at any time within six (6) months from the date of 

 the passage of this ordinance. 



(d) No milk or cream shall be distributed or intended for distri- 

 bution except that produced from a cow or herd of cows as provided by 

 paragraph (c), except it shall first have been efficiently pasteurized. 

 Milk shall be deemed to have been efficiently pasteurized when it has 

 been subjected to a temperature of approximately 145 degrees Fahren- 

 heit and not less than 142 degrees, and held at this temperature for at 

 least thirty minutes. Every pasteurizing apparatus shall be equipped 

 with a standard type automatic time and temperature recording device 

 which shall be attached, adjusted and used in a manner prescribed by 

 the dairy inspector. The recording chart shall be dated and filed at 

 the pasteurizing plant, and be available for inspection by the dairy in- 

 spector. No milk produced by a cow or cows which have reacted to 

 the tuberculin test shall be pasteurized and distributed or intended for 

 distribution as fluid milk. 



(e) Barns in which milk is produced shall be clean, well lighted 

 and ventilated, and shall have floors constructed of cement or other 

 impervious material. Manure shall not be allowed to accumulate 

 within fifty (50) feet of the barn. Cows shall be clean and free from 

 visible dirt at all times. Milking shall be done with clean dry hands 

 into some form of small top pail with smooth seams or with a properly 

 cleaned and sterilized mechanical milker. 



(f) Milk shall be removed from the barns immediately after 

 milking to a clean place and strained through new cotton or other clean 

 efficient strainer. Milk shall be cooled immediately after milking to a 

 temperature approximating that of well water or less and maintained 

 at that temperature until delivered, except during the process of 

 pasteurization. 



(g) All milk houses, milk depots, milk plants and milk distrib- 

 uting vehicles shall be kept in a clean and sanitary condition at all 

 times, in accordance with the standards and regulations fixed by the 

 State law. 



(h) All utensils which come in contact with milk shall be thor- 

 oughly washed and sterilized with live steam or boiling water or by 

 any other effective and harmless method of sterilization approved by 

 the dairy inspector. 



(i) All persons engaged in the production, handling and distri- 



