114 THE ENUMERATION OF BACTERIA IN MILK 



treated, can be delivered in that condition to the consumer. 

 Laxity on the part of the producer or dairyman by the use of 

 dirty containers or lack of cooling facilities, produces conditions 

 favourable to the development of bacteria for which milk forms 

 an excellent nidus. Once the milk has become contaminated, 

 the organisms multiply very rapidly under favourable con- 

 ditions, and, by the time the milk reaches the consumer, have 

 become excessive in number. A low bacterial count is an " k 

 posteriori " argument that proper and reasonable care has 

 been exercised in the production of the sample examined, and it ' 



Table XL VI 



TOXICITY OF MILK (Del^pine) 



Mixed Milk Coming More than 40 Miles and Generally Kept 



24-60 Hours 



Milk prom Short Distances (less than 20 Miles) usually Kept 

 Less than 10 Hours 



