I02 PHARMACEUTICAL BACTERIOLOGY. 



and that are kept under sanitary conditions, is absolutely safe, provided the 

 containers are clean and the milkers and others in the dairying establishment 

 are free from latent or active communicable disease and are cleanly in their 

 habits, The number of germs in freshly drawn milk varies from looo to 

 several millions per c. c, and is directly proportional (within the. limits indi- 

 cated) to the cleanliness and sanitary conditions of the dairying establish- 

 ment. The bacterial content of milk from the same source is of course higher 

 in warm and hot weather than it is in cold weather, other things being equal. 

 Certain dairying establishments supply what is known as "certified milk," 

 or milk which is certified by the board of health as coming from animals that 

 are regularly tested for tuberculosis and which are kept under the sanitary 

 conditions imposed by the milk commission or by the board of health, further- 

 more, such milk must be bottled in sterilized bottles which are hermetically 

 sealed and placed on ice at once and kept on ice until delivered to the con- 

 sumer. There is, however, a lack of uniformity in the regulations govern- 

 ing the supply of certified milk in different communities. The following 

 conditions should prevail: 



a. All cows should be healthy, that is, free from diseases of all kinds. 

 The animals should be tested for tuberculosis every six months. As soon 

 as an animal gives a positive reaction for tuberculosis, it should be removed 

 from the herd and killed. Milk from sick animals (any disease whatever) 

 should not be used. 



b. The sanitary conditions and environment of pasture, grazing lands, 

 sheds, stables, etc., should be excellent. The entire water supply should be 

 pure, and all water supplies should be tested chemically and bacteriologically 

 at suitable intervals. All food supply for cows must be wholesome and free 

 from objectionable contaminations. 



c. Those employed about the establishment must be free from latent or 

 active disease. They should be tested for tuberculosis, latent typhoid, and 

 should be examined for skin diseases. They must be cleanly in their habits. 

 Before milking, the hands of the milkers and the teats of the animals should 

 be washed with clean warm water and then dried with a clean towel. 



d. The containers must be sterilized thoroughly every day, inside and 

 outside. This can be done by thoroughly washing and rinsing in boiling 

 hot water and thoroughly drying, before pouring milk into them. 



e. Just as soon as the milk is drawn, it should be bottled (sterilized 

 bottles), bottles capped, hermetically sealed (paraffin) , and placed on ice until 

 ice-cold,, and delivered at once to the consumer. The bottles should be on 

 ice in delivery, and, even though hermetically sealed, should be kept away 

 from dust and dirt. The bottles should be placed in paper bags so that the 

 driver need not touch them at all. The housewife should take the bottle 



