seal shall include a sterile hood which completely covers the lip of the bottle. 38. Cleaning and sterilizing of bottles. The dairy building shall be provided with approved apparatus for the cleansing and sterilizing of all bottles and utensils used in milk production. All bottles and utensils shall be thoroughly cleaned by hot water and sal soda, or equally pure agent, rinsed until the cleaning water is thoroughly removed, then exposed to live steam or boiling water at least 20 minutes, and then kept inverted until used, in a place free from dust and other contaminating materials. 39. Utensils. All utensils shall be so constructed as to be easily cleaned. The milk pail should preferably have an elliptical opening 5 by 7 inches in diameter. The cover of this pail should be so convex as to make the entire interior of the pail visible and accessible for cleaning. The pail shall be made of heavy seamless tin, and with seams which are flushed and made smooth by solder. Wooden pails, galvanized-iron pails, or pails made of rough, porous materials, are forbidden. All utensils used in milking shall be kept in good repair. 40. Water supply. The entire water supply shall be absolutely free from contamination, and shall be sufficient for all dairy purposes. It shall be protected against flood or surface drainage, and shall be conveniently situated in relation to the milk house. 41. Privies, etc., in relation to water supply. Privies, pigpens, manure piles, and all other possible sources of contamination shall be so situated on the farm as to render impossible the contamination of the water supply, and shall be so protected by use of screens and other measures as to prevent their becoming breeding grounds for flies. 42. Toilet rooms. Toilet facilities for the milkers shall be provided and located outside of the stable or milk house. These toilets shall be properly screened, shall be kept clean, and shall be accessible to wash basins, water, nail brush, soap, and towels, and the milkers shall be required to wash and dry their hands immediately after leaving the toilet room. TRANSPORTATION 43. In transit the milk packages shall be kept free from dust and dirt. The wagon, trays, and crates shall be kept scrupulously clean. No bottles shall be collected from houses in which communicable diseases prevail, unless a separate wagon is used and under conditions prescribed by the department of health and the medical milk commission. 44. All certified milk shall reach the consumer within 30 hours after milking. VETERINARY SUPERVISION OF THE HERD 45. Tuberculin test. The herd shall be free from tuberculosis, as shown by the proper application of the tuberculin test. The test shall be applied in accordance with the rules and regulations of the United States Government, and all reactors shall be removed immediately from the farm.1 46. No new animals shall be admitted to the herd without first having passed a satisfactory tuberculin test, made in accordance with the rules and regulations mentioned; the tuberculin to be obtained and applied only by the official veterinarian of the commission. 47. Immediately following the application of the tuberculin test to a herd for the purpose of eliminating tuberculous cattle, the cow stable and exercising yards shall be disinfected by the veterinary inspector in accordance with the rules and regulations of the United States Government. 48. A second tuberculin test shall follow each primary test after an interval of six months, and shall be applied in accordance with the rules and regulations mentioned. Thereafter, tuberculin tests shall be reapplied annually, but it is recommended that the retests be applied semiannually. 49. Identification of cows. Each dairy cow in each of the certified herds shall be labelled or tagged with a number or mark which will permanently identify her. 50. Herd-book record. Each cow in the herd shall be registered in a herd book, which register shall be accurately kept so that her entrance and departure from the herd and her tuberculin testing can be identified. 51. A copy of this herd-book record shall be kept in the hands of the veterinarian of the medical milk commission under which the dairy farm is operating, and the veterinarian shall be made responsible for the accuracy of this record. 52. Dates of tuberculin tests. The dates of the annual tuberculin tests shall be definitely arranged by the medical milk commission, and all of the results of such tests shall be recorded by the veterinarian and regularly reported to the secretary of the medical milk commission issuing the certificate. 53. The results of all tuberculin tests shall be kept on file by each medical milk commission, and a copy of all such tests shall be made available to the American Association of Medical Milk Commissions for statistical purposes. 54. The proper designated officers of the American Association of Medical Milk Commissions should receive copies of reports of all of the annual, semiannual, and other official tuberculin tests which are made and keep copies of the same on file and compile them annually for the use of the association. 1 See Circular of Instructions issued by the Bureau of Animal Industry for making tuberculin tests and for disinfection of premises. 55. Disposition of cows sick with diseases other than tuberculosis. Cows having rheumatism, leucorrhea, inflammation of the uterus, severe diarrhea, or disease of the udder, or cows that from any other cause may be a menace to the herd shall be removed from the herd and placed in a building separate from that which may be used for the isolation of cows with tuberculosis, unless such building has been properly disinfected since it was last used for this purpose. The milk from such cows shall not be used nor shall the cows be restored to the herd until permission has been given by the veterinary inspector after a careful physical examination. 56. Notification of veterinary inspector. In the event of the occurrence of any of the diseases just described between the visits of the veterinary inspector, or if at any time a number of cows become sick at one time in such a way as to suggest the outbreak of a contagious disease or poisoning, it shall be the duty of the dairyman to withdraw such sickened cattle from the herd, to destroy their milk, and to notify the veterinary inspector by telegraph or telephone immediately. 57. Emaciated cows. Cows that are emaciated from chronic diseases or from any cause that in the opinion of the veterinary inspector may endanger the quality of the milk shall be removed from the herd. BACTERIOLOGICAL STANDARDS 58. Bacterial counts. Certified milk shall contain less than 10,000 bacteria per cubic centimeter when delivered. In case a count exceeding 10,000 bacteria per cubic centimeter is found, daily counts shall be made, and if normal counts are not restored within 10 days the certificate shall be suspended. 59. Bacterial counts shall be made at least once a week. 60. Collection of samples. The samples to be examined shall be obtained from milk as offered for sale and shall be taken by a representative of the milk commission. The samples shall be received in the original packages, in properly iced containers, and they shall be so kept until examined, so as to limit as far as possible changes in their bacterial content. 61. For the purpose of ascertaining the temperature, a separate original package shall be used, and the temperature taken at the time of collecting the sample, using for the purpose a standardized thermometer graduated in the centigrade scale. 62. Interval between milking and plating. The examinations shall be made as soon after collection of the samples as possible, and in no case shall the interval between milking and plating the samples be longer than 40 hours. 63. Plating. The packages shall be opened with aseptic precautions after the milk has been thoroughly mixed by vigorously reversing and shaking the container 25 times, 64. Two plates at least shall be made for each sample of milk, and there shall also be made a control of each lot of medium and apparatus used at each testing. The plates shall be grown at 37° C. for 48 hours. 65. In making the plates there shall be used agar-agar media containing 1.5 per cent agar and giving a reaction of 1.0 to phenolphthalein.1 66. Samples of milk for plating shall be diluted in the proportion of 1 part of milk to 99 parts of sterile water; shake 25 times and plate I c. c. of the dilution.1 67. Determination of taste and odor of milk. After the plates have been prepared and placed in the incubator, the taste and odor of the milk shall be determined after warming the milk to 100° F.2 68. Counts. The total number of colonies on each plate should be counted, and the results expressed in multiples of the dilution factor. Colonies too small to be seen with the naked eye or with slight magnification shall not be considered in the count. 69. Records of bacteriologic tests. The results of all bacterial tests shall be kept on file by the secretary of each commission, copies of which should be made available annually for the use of the American Association of Medical Milk Commissions. CHEMICAL STANDARDS AND METHODS The methods that must be followed in carrying out the chemical investigations essential to the protection of certified milk are so complicated that in order to keep the fees of the chemist at a reasonable figure, there must be eliminated from the examination those procedures which, whilst they might be helpful and interesting, are in no sense necessary. For this reason the determination of the water, the total solids, and the milk sugar is not required as a part of the routine examination. 70. The chemical analyses shall be made by a competent chemist designated by the medical milk commission. 71. Method of obtaining samples. The samples to be examined by the chemist shall have been examined previously by the bacteriologist designated by the medical milk commission as to temperature, odor, taste, and bacterial content. 72. Fat standards. The fat standard for certified milk shall be 4 per cent, with a permissible range of variation of from 3.5 to 4.5 per cent. 1 Directions for laboratory work, included in the original report, are here omitted. 2 Should it be deemed desirable and necessary to conduct tests for sediment, the presence of special bacteria, or the number of leucocytes, the methods adopted by the committee of the American Public Health Association should be followed. 73. The fat standard for certified cream shall be not less than 18 per cent. 74. If it is desired to sell higher fat-percentage milks or creams as certified milks or creams, the range of variation for such milks shall be 0.5 per cent on either side of the advertised percentage and the range of variations for such creams shall be 2 per cent on either side of the advertised percentage. 75. The fat content of certified milks and creams shall be determined at least once each month. 76. The methods recommended for this purpose are the Babcock,' the Leffmann-Beam,1 and the Gerber.1 77. Before condemning samples of milk which have fallen outside the limits allowed, the chemist shall have determined, by control ether extractions, that his apparatus and his technique are reliable. 78. Protein standard. The protein standard for certified milk shall be 3.50 per cent, with a permissible range of variation of from 3 to 4 per cent. 79. The protein standard for certified cream shall correspond to the protein standard for certified milk. 80. The protein content shall be determined only when any special consideration seems to the medical milk commission to make it desirable. 81. It shall be determined by the Kjeldahl method, using the Gunning or some other reliable modification, and employing the factor 6.25 in reckoning the protein from the nitrogen. 82. Coloring matter and preservatives. All certified milks and creams shall be free from adulteration, and coloring matter and preservatives shall not be added thereto. 83. Tests for the detection of added coloring matter shall be applied whenever the color of the milk or cream is such as to arouse suspicion. 84. Tests for the detection of formaldehyde, borax, and boracic acid shall be applied at least once each month. Occasionally application of tests for the detection of salicylic acid, benzoic acid, and the benzoates is also recommended. 85. Detection of heated milk. Certified milk or cream shall not be subjected to heat unless specially directed by the commission to meet emergencies. 86. Tests to determine whether such milks and creams have been subjected to heat shall be applied at least once each month. 87. Specific gravity. The specific gravity of certified milk shall range from 1.029 to 1.034. 88. The specific gravity shall be determined at least each month. 1 Directions for laboratory work, included in the original report, are here omitted. |