London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Bermondsey 1953
Annual report of the Medical Officer of Health for the year 1953
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(41)
| No. | Date purchased | Sample | Infringement | Remarks |
|---|---|---|---|---|
| 305 | 17.9.53 | Spirit of Sal Volatile | Deficient in Ammonium Carbonate | Prosecution against retailer dismissed. |
| 345 | 28.9.53 | Spirit of Sal Volatile | Deficient in Ammonium Carbonate and contained excess of Free Ammonia | Retailer's summons against manufacturer absolute discharge with £5 5s. costs to retailer and Council |
| 359 | 2.10.53 | Non-brewed condiment | Contained 3.8% of Acetic Acid instead of at least 4% | Letter to Wholesaler |
| 386 | 12.10.53 | Buttered Almond | Contained 7% of fatty matter but no evidence of butter fat | Letter to manufacturer |
| 392 | 14.10.53 | Crunch Beef Dripping | Contained 8% of Free Fatty Acid. No official limit for Free Fatty Acid but under Oil and Fats Order (No. 2) 1949, now revoked, limit was 1.5% | Letter to manufacfacturer |
| 409 | 20.10.53 | Sal Volatile | Deficient in Ammonium Carbonate containing only 1.1% instead of 3%. Excess of Free Ammonia was present | Letter to retailer as sample was mixture of two manufacturers |
| 430 | 27.10.53 | Sal Volatile | Deficient in Ammonium Carbonate containing only 0.82% instead of 3%. Excess of Free Ammonia was present | |
| 495 | 13.1.53 | Dripping | Contained 29.9% of Free Fatty Acid | Prosecution. £2 fine and £3 3s. costs |
| 552 | 30.11.53 | Mincemeat | Dried Fruit 25% instead of 30% and soluble solids not quite up to minimum of 65% | Re-sampled see No. 591 |
| 591 | 9.12.53 | Mincemeat | Somewhat deficient in dried fruit and soluble solids | Letter to manufacturer |
| 554 | 1.12.53 | Dripping | Contained 10-3% of Free Fatty Acid | Letter to manufacturer |
| 557 | 1.12.53 | Dripping | Contained 7% of Free Fatty Acid | Letter to manufacturer |
| 592 | 10.12.53 | Fat | Extracted Fat contained 3.1% of Free Fatty Acid | Letter to manufacturer |
| 593 | 10.12.53 | Dripping | Contained 3.6% of Free Fatty Acid | |
| 621 | 17.12.53 | Saveloys | Had a sour, stale flavour. Either the saveloys themselves or the ingredients from which they were prepared were not fresh | Letter to manufacturer |