BACTERIA IN MILK AND FOOD 247 



consumer in as short time as possible without further hand- 

 ling, keeping the container in the mean time at a low tem- 

 perature and protected from the air. Such treatment is safer 

 than any form of sterilization. 



Classification of Milk. (Abstract of resolutions adopted 

 by the Commission on Milk Standards at Richmond, Va., 

 May 2-3, 1913.) : 



Milk shall be divided into three grades, which shall be the 

 same for both large and small cities and towns. 



GRADE A. Raw milk. Milk of this class shall come from 

 cows free from disease as determined by tuberculin tests and 

 physical examinations by a qualified veterinarian, and shall 

 be produced and handled by employees free from disease 

 as determined by medical inspection of a qualified physician, 

 under sanitary conditions such that the bacteria count shall 

 not exceed 100,000 per cubic centimeter at the time of de- 

 livery to the consumer. It is recommended that dairies 

 from which this supply is obtained shall score at. least 80 on 

 the United States Bureau of Animal Industry score card. 



Pasteurized Milk. Milk of this class shall come from cows 

 free from disease as determined by physical examinations 

 by a qualified veterinarian and shall be produced and handled 

 under sanitary conditions such that the bacteria count at no 

 time exceeds 200,000 per cubic centimeter. All milk of this 

 class shall be pasteurized under official supervision, and the 

 bacteria count shall not exceed 10,000 per cubic centimeter 

 at the time of delivery to the consumer. It is recommended 

 that dairies from which this supply is obtained should score 

 65 on the United States Bureau of Animal Industry score 

 card. 



The above represents only the minimum standards under 

 which milk may be classified in grade A. 



GRADE B. Milk of this class shall come from cows free 

 from disease, as determined by physical examinations, of 

 which one each year shall be by a qualified veterinarian, and 

 shall be produced and handled under sanitary conditions 

 such that the bacteria count at no time exceeds 1,000,000 per 



