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86
SUMMARY.
Formal samples submitted for analysis 1,013
Informal samples submitted for analysis 46
Formal samples adulterated 27
Informal samples (tinned fish) 8
Written cautions administered (Food and Drugs
(Adulteration) Act, 1928) 15
Written cautions administered (Public Health (Preservatives,
etc., in Food) Regulations) 3
Written cautions administered (Merchandise Marks
Act, 1926) 1
Summonses issued (Food and Drugs (Adulteration) Act,
1928) 6
Summonses issued under the Merchandise Marks Act,
1926 1
Summonses issued under the Preservatives, etc.. in Food
Regulations 3
RESULT OF PROCEEDINGS.
Act, Regulation or Order under which
proceedings were taken.
No. of
Summonses.
Fines.
Costs.
£
s.
d.
£
s.
d.
Food and Drugs (Adulteration) Act, 1928
6
1
5
0
3
13
6
Public Health (Preservatives, etc., in Food)
Regulations, 1925/7
3
-
2
12
6
Merchandise Marks Act, 1926
1
0
10
6
-
Chemical and Bacteriological Examination of Food.
The chemical analysis of food was carried out by Mr. Martin
Priest, F.I.C., the Public Analyst—see Tables "A" and "B" in this
section of the report. In addition to the examination of samples
of milk and ice-cream the following article of confectionery was
bacteriologically examined by Dr. Guy Bousfield, the Council's
Bacteriologist, for the presence of deleterious organisms.
Date.
Nature of Food.
No. of Sample.
Bacteria discovered.
24/7/36
Chocolate
Confectionery.
2761—2762
Aerobic and anaerobic cultures
made from chocolates selected
from both boxes did not show
lasting fermenting or other
definitely pathogenic organisms
after prolonged incubation.