View report page

51
Although it will be noted that the bacterial contents of ordinary
milk is very low it must not on that account be compared with
"Grade A" milk, for most of the ordinary milk sold has been
heated to more or less pasteurize it, while "Grade A" milk has
been untreated by heat and depends for its low bacterial content
on the cleanly method with which it has been obtained and transported.
4. Meat.—The Public Health (Meat) Regulations, 1924,
came into operation on 1st April, 1925.
The regulations are concerned (1) with slaughterhouses, an
important provision in this section being that notice must be given
to the Local Authority of slaughtering, and (2) with the exposure,
transport and handling of meat in such a way as to prevent
contamination and the cleanliness and proper sanitary conditions
of rooms in which meat is sold or exposed for sale.
On August 5th, 1925, I issued a memorandum to each of the
traders to whom the regulations applied drawing their attention to
the regulations which had then been in force five months, and asking
them to take steps to put them into effect. No attention was
paid to either the regulations or my memorandum by one of
the traders, who continued to expose his meat on the forecourt of
his premises without any protection. This case is at present being
considered with a view to prosecution.
Other traders withdrew the meat, bacon, etc., within the shop,
but kept it exposed near an open window without any protection,
and in January, 1926, I issued a further circular to these traders
requesting compliance with the regulations. The whole matter is
now under the consideration of the Public Health Committee.