London's Pulse: Medical Officer of Health reports 1848-1972
View report page
Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Orpington 1955
[Report of the Medical Officer of Health for Orpington]
This page requires JavaScript
Continued from previous page...
| Article. | Samples taken Formal. Informal. | Result | Remarks | |||
|---|---|---|---|---|---|---|
| Genuine | Inferior. | Adulterated | ||||
| Flour, Self- Raising | — | 2 | 2 | — | — | See (d) |
| Ground Nut Oil | — | 1 | 1 | — | — | |
| Horseradish | — | 2 | 2 | — | — | |
| Jam, Strawberry | — | 1 | — | 1 | — | |
| Margarine | — | 5 | 5 | — | — | See (e) |
| Milk | — | 68 | 68 | — | — | |
| Milk, Evaporated | — | 1 | 1 | — | — | |
| Olive Oil | — | 2 | 2 | — | — | |
| Orange Drink | — | 1 | 1 | — | — | |
| Orange Squash | — | 1 | 1 | — | — | |
| Paste, Fish | — | 13 | 13 | — | — | |
| Paste, Meat | — | 14 | 14 | — | — | |
| Quinine | — | 2 | 2 | — | — | |
| Raising Powder | — | 1 | 1 | — | — | |
| Salad Cream | — | 2 | 2 | — | — | |
| Sauce ,. | — | 5 | 5 | — | — | |
| Sausages, Pork | — | 10 | 10 | — | — | |
| Sausages, Beef | — | 9 | 8 | 1 | — | |
| Sausage Meat, Beef | — | 2 | 2 | — | — | |
| Soup | — | 3 | 3 | — | — | |
| Suet, Beef | — | 1 | 1 | — | — | |
| Tomatoes, tinned | — | 1 | 1 | — | — | |
| Vinegar | — | 5 | 5 | — | — | |
| — | 195 | 190 | 3 | 2 | ||
| — | — | — | — | |||
Details of unsatisfactory samples:
Sample. Analyst's Report. Action Taken.
(a) Bridge Roll Adulterated. Contained A full investigation was
fragments of a smoked made. Smoking is strictly
cigarette. prohibited in bakery
cerned, and the manner in
which the fragments came
to be in the roll was
doubtful. A strict warning
was issued.
(b) Buttered Brazils. Adulterated. In coating- After consultation by the
Fat 6.45% (including Council's Analyst and the
1.9% butter fat). Butter manufacturers, it was
fat should be 4%. ascertained that recipe
was mathematically correct,
but an uneven distribution
of fat in total
mix was caused by wrong
method of adding fats.