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The Coli-Aerogenes Determination in Pasteurization Control

Provincial Bureau of Health, Province of Quebec, Montreal, Canada

ABSTRACT

Central control of pasteurization of milk and cream involves three essential factors: supervision of design and installation of plant equipment, inspection of plant operation, and laboratory examination of the product at various stages of the processing. During the past few years particular attention has been directed, very properly, to reform in design of pasteurization equipment and to efficient inspection of plant operation, but this development has been attended by a peculiar neglect of the possible advantages to be derived from intensive laboratory control.

It is well-recognized that a weak link in processing milk may be the handling of the product as it passes from the pasteurizer to the final container. It is here that manual manipulation of piping and apparatus and exposure of the pasteurized product to contamination of insufficiently cleaned and sterilized equipment necessitates constant vigilance on the part of the operator to prevent conversion of the safe heated product to a recontaminated product which may become a vehicle of dangerous infection.