View report page

This egg albumen is mainly used in this country in the baking and
confectionery trades and the danger lies in the possibility that infected
albumen may be used in an uncooked state, or in foods cooked at a
temperature too low to destroy the food poisoning organism—usually
salmonella. I understand experiments are being conducted in the trade
with the object of finding a method of sterilising the albumen without
any harmful effects on its essential properties.
Bakers in the Borough have been informed of the danger and as a
result alternative sources of supply have been found in some cases
and fresh consignments of albumen which might be suspected have been
submitted for bacteriological examination before use.
Cooking of most articles for not less than ten minutes removes the
danger but some foods such as meringues and macaroons are cooked
at a temperature too low to render the article safe. Clearly, when
infected egg albumen is used in an uncooked filling after the outer
casing of the cake or pastry has been cooked, the danger of food
poisoning is acute. The very presence of infected egg albumen in
bakers' premises involves the risk of infection being spread to other
foods by utensils or food handlers. Cases of cross infection of this
nature have in fact been recorded. It is hoped that bakers in this
Borough will continue to refrain from using albumen from the suspected
source until such time as supplies can be guaranteed sterile.
BAKEHOUSES
There are 14 bakehouses in the borough, three of them being underground
and in respect of which certificates of suitability are in force.
Those underground are subject to special inspection every five years
under Section 54 of the Factories Act, 1937.
All bakehouses are frequently inspected to ensure that hygienic
conditions are maintained.
SLAUGHTERHOUSES
There are no slaughterhouses in the borough.
LEGAL PROCEEDINGS