19O9 MILK COMMISSION. 59 



one year to the extent of 466. But, unfortunately for any theories, consideration 

 must be given to the somewhat curious fact that in spite of this splendid decrease 

 in infant mortality, the number of deaths caused by diarrhceal diseases, which are 

 usually attributed to feeding, actually increased by 44 in infants under two years 

 of age. 



In even surmising the influence of the milk supply on infantile mortality, it 

 must also be noted that during the summer months the Medical Milk Commission 

 maintains stations at which clean, pure, wholesome milk may be obtained at a 

 price below cost. As for tuberculosis, this disease is so slow in its progress that 

 it will be impossible to make any comparisons for another year at least. 



STANDARDS OF PASTEURIZATION. 



In view of the varied opinions even among experts as to what constitutes pro- 

 per pasteurization, attention was given to the Chicago view on this point. "What 

 is the test of the effectiveness of your pasteurization," was the question asked Dr. 

 Evans. "Results are the test," was the reply. By this Dr. Evans referred to the 

 ordinance which provides that milk must be "raised to a temperature sufficient to 

 kill 99 per cent, of the bacteria and all of the pathogenic germs (disease carrying 

 bacteria) contained in the raw product/' This is somewhat general inasmuch as 

 the Department does not specify precisely what constitutes the "required amount" 

 to kill 99 per cent, of all bacteria and all the disease producing germs. An effort 

 is made to enforce this provision by frequent inspection of the pasteurizing ma- 

 chines, which must be equipped with a recording apparatus to show the temperature 

 at which milk is exposed* and the length of time. Then, bacteriological examina- 

 tions of the milk are made to ascertain how many germs remain after pasteuriza- 

 tion, the ordinance providing that there shall not be more than 100,000 per cc. in 

 summer and 50,000 in winter. The fact was, however, that, with a few exceptions 

 the pasteurizing machines in use in Chicago dairies were those known as "Con- 

 tin uous" a high temperature for a short time. The bacteriological count showed, 

 not that the idea of the ordinance was being realized, but that the count of pas- 

 teurized was very, very mhich less than unpasteurized. In the hot weather of an 

 August week for instance, samples of pasteurized milk went up to 20,000,000 per 

 cc., while raw milk went over that number. The average, however, for the samples 

 of pasteurized was 1,518,837, and that for the raw 6,214,500. Later, in the cooler 

 weather of a September week, the average for pasteurized milk was 849,957, and 

 for unpasteurized 4,897,257. These samples were taken on the street and the fig- 

 ures are given herein for what they are worth. The nature of the bacteria of 

 course is not stated, but experts agree that the harmless, if not helpful, lactic acid 

 germs succumb first to heat. 



PASTEURIZATION ORDINANCE. 



The exact text of the pasteurization ordinance is of interest and is as follows: 

 Rule 6. (Pasteurizing Temperatures.) All pasteurized milk, cream, skimmed 

 milk, milk products, and milk and cream used in the production of milk products 

 shall be pasteurized in accordance with the following regulations: 



(A) (Continuous Pasteurization.) In all continuous pasteurization the milk 

 and cream shall be heated to a temperature which shall be determined and fixed by 

 the Department of Health for each machine at a point corresponding to the tem- 

 perature required to kill 99 per cent, of the bacteria and all pathogenic bacteria 



