AVOIDING INFECTION

Otago Daily Times, Issue 26215, 27 July 1946, Page 4

AVOIDING INFECTION

DRY DAIRY CANS The efficiency of a dairy factory canwasher is judged both by the cleanliness of the can and by the dryness. If a can is properly cleaned and dried, appreciable growth of any residual bacteria is not likely to occur, but if it is left wet some bacterial development will occur even when the can is properly cleaned. Much of this will no doubt be washed out by the rinse at the farm before the can is used, but the drier the can the less likely the spread of any infection into the cream and the sweeter it will smell when the lid is taken off. . Discussing this subject in its latest bulletin to dairy factories, the New Zealand Dairy Research Institute adds that the cans as they issue from the washer contain the warm air forced into them for drying. They may be quite dry when the lid is put on but if the warm air is moisture-laden, there will be some condensation of moisture from it as the can cools. The amount of moisture present cannot be less than the amount in the air at the intake. Care is necessary, therefore, that dry air is supplied to the hot blast intake.