§ 17. Mr. Purbrickasked the Minister of Health the temperatures and periods of application that should be applied to milk to destroy all tubercle germs present therein; and whether he is satisfied that tuberculosis in cows is infectious through their milk to human beings?
§ Mr. E. BrownI am advised that the temperatures and periods of application necessary to destroy tubercle bacilli range from about 135° F. for 40 minutes to boiling point for a fraction of a second. The answer to the second part of the Question is "Yes."
Vice-Admiral TaylorIs not the Minister aware that while that process is destructive of the tubercle germ, it is also destructive of the nutritive value of milk?
§ 18. Mr. Purbrickasked the Minister of Health whether, as regards pasteurisation of milk, he will define the exact process 1425 which it is the policy of his Department to support?
§ Mr. BrownTwo processes of pasteurisation are prescribed in the Milk (Special Designations) Regulations, 1936–1942, namely, a "holder" process whereby the milk must be retained at a temperature of not less than 145° F. and not more than 150° F. for at least 30 minutes, and be immediately cooled to a temperature of not more than 55° F.; and a high-temperature short-time process whereby the milk must be retained at a temperature of not less than 162° F. for at least 15 seconds and be immediately cooled to a temperature of not more than 55° F. New proposals in connection with the control of heat treatment are under consideration.
§ Mr. PurbrickIs the right hon. Gentleman assured that those two temperatures and processes destroy all tubercle bacilli in milk?
§ Mr. BrownThat question would require a much longer answer than Mr. Speaker would allow me to give.
§ Dr. SummerskillAre all the right hon. Gentleman's medical advisers unanimous in regard to these processes?