INSPECTION. 109 



ConstruclioH. — If constructeil of material that can be kept clean and sani- 

 tary allow 2; for fair construction, allow 1; poor construction, 0. 



Equipment. — If well equipped with everything necessary for the trade, 

 allow 2; fair equipment, 1; poor equipment, 0. 



Cleanliness. — If perfectly clean, allow 4 points; if conditions are good, 2; 

 fair, 1; poor, 0. 



WAGONS. 



General appearance. — If painted and in good repair, allow I points ; for 



fair condition, 1; poor, 0. 

 Proleclion of Product. — If product is iced, allow 3 points; well protected 



Imt not iced, 1; no protection, 0. 

 Cleanliness. — If perfectly clean, allow 5; good, 3; fair, 2; poor, 0. 



The regulation of methods of pasteurizing milk is one of the 

 newer problems that must be met in city inspection work. 

 (See Appendix B.) 



Milk-borne epidemics. Present methods of inspection do not 

 ])revent the occurrence of numerous epidemics of tyjihoid fever, 

 diphtheria and scarlet fever. Much can be done in the way 

 of recognizing such outbreaks early, and in correcting condi- 

 tions at the source of trouble. The health officer sliould inves- 

 tigate the milk supply, and other possible sources of infection, 

 of all reported cases of these diseases, and keep a record of 

 their distribution with reference to the various dairymen. 

 When a dairyman shows a suspicious number of cases, due 

 consideration being given to the size of his business and the 

 general prevalence of the disease, the matter should be in- 

 vestigated. (See Chap. III.) Pastetirization (Chap. \T) seems 

 to be the only way of preventing outbreaks of milk-borne dis- 

 ease. 



The Department of Health of the City of New York has 

 regulations requiring a report every week concerning the exist- 

 ence of infectious diseases among those handling milk. The 

 dairymen are required to report to the manager of the shipping 

 station and he in turn notifies the health department. Even 

 if these regulations were uniformly obeyed they would not 

 protect against bacilli carriers. (See Appendix D.) 



Temperature standard. New York, Boston, and other cities 

 require that milk be immediately cooled to 50°F. or below. 



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