STATUS OF PASTEURIZATION OF MILK. 15 



To do this, bacteriologically clean coolers, bottle fillers, bottles, 

 and sterilized caps are necessary ; and what is of greatest importance 

 is to see that the pasteurized milk does not come in contact with 

 human hands, or with apparatus, including bottles and caps, touched 

 by the hands after being sterilized. The hands of milk handlers 

 constitute perhaps the most dangerous source of reinfection in the 

 plant, for they may convey pathogenic organisms. Through such 

 channel milk may be contaminated by carriers of many diseases. 



In order to guard against such possibilities, all employees who 

 handle apparatus or milk in the plant or during delivery should 

 undergo frequent medical examination, and any diseased persons 

 or carriers should be prevented from working in positions in which 

 they have even indirect contact with milk, milk equipment, or deliv- 

 ery of the product. 



It is perhaps unnecessary to say that flies are also a very serious 

 menace to the milk supply. They must be kept out of milk plants, 

 for it is impossible to tell when they may infect the milk. This in- 

 fection can occur directly by flies getting into the milk or indirectly 

 through contamination of equipment or containers. 



At every step in the pasteurization of milk, one is compelled to 

 think of the process in terms of bacteria in order to supervise it 

 intelligently. 



HANDLING MILK AFTER PASTEURIZATION. 



Pasteurization of milk destroys about 99 per cent of the bacteria ; 

 consequently the milk is not sterile. On account of this fact, pas- 

 teurized milk is still a perishable product, and must be handled 

 with the same care as raw milk. This is a point for both the con- 

 sumer and the milkman to remember. 



Milk after pasteurization should be cooled to about 40 F. and 

 kept at that temperature until delivery. During warm weather it 

 should be iced on the delivery wagons. From a sanitary standpoint 

 all milk, whether raw or pasteurized, should be delivered as soon as 

 possible, in order that the consumer may get it in the best condition. 

 In the best pasteurized milk, when held at about 40 F., there is only 

 a slight bacterial increase during the first 24 hours. In many cases 

 the pasteurization and delivery may be so arranged that the con- 

 sumer gets the milk before much, if any, change has taken place in 

 the bacterial content. For the benefit of the consumer the word 

 " Pasteurized " should be printed on the cap, as it is only right for 

 him to know whether he is using raw or pasteurized milk. Some people 

 object to pasteurized milk, especially for infant feeding, while others 

 desire it. It has been the experience of numerous milk dealers that 

 the labeling of their product has greatly increased their trade. 



