COLLECTION OF SPECIMENS AND MATERIALS 15 



COLLECTING AND SHIPPING SAMPLES OF MILK FOR 

 CHEMICAL AND BACTERIOLOGICAL EXAMINATION. 



COLLECTION OF SAMPLES. The surgeon should request, 

 through the commanding officer, that the delivery wagon of 

 each dairyman supplying the command be directed to report 

 at the surgeon's office at a designated day each month for 

 the purpose of delivering milk samples. 



A one-quart bottle should be selected at random for 

 analysis, the bottle being labelled with the name of the dairy. 



PREPARATION FOR SHIPMENT. If samples are delivered 

 during the early morning hours they should be placed on 

 ice immediately. All samples should be forwarded to the 

 laboratory on the day of collection. 



The following procedure should be carried out in preparing 

 the samples for shipment: The quart of milk must be poured 

 25 times between the original container and a sterile bottle 

 or flask in order that the milk and cream may be thoroughly 

 mixed and that clumps of bacteria may be broken up. After 

 thorough mixing add i c.c. of commercial formalin to the 

 quart (1000 c.c.) of milk and agitate thoroughly to ensure 

 inhibition of further growth of bacteria. Then fill the sterile 

 60 c.c. sample bottle. When it is desired to learn the type 

 of organisms present the formalin should be omitted. 



It is essential that the bottle containing the sample be 

 filled flush to the lower end of the stopper to prevent churning 

 of sample with formation of butter while in transit to the 

 laboratory. Seal with paraffin or wax and cover with a 

 square of muslin held in place by copper wire. 



Label each bottle with the name of station or command, 

 location and name of dairy, date of collection and date of 

 shipment. Pack securely in absorbent cotton to avoid 

 breakage. 



Samples of milk for examination must reach the laboratory 

 prior to the 25th of each month. Milk samples other than 

 routine may be sent to the laboratory when occasion demands. 



