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16 deaths of infants under one year of age were recorded as compared
with 12 during the previous year, indicating an infant mortality rate of
24.1 per 1,000 live births. The cause of death in 9 instances was due to
prematurity. Of the 16 infant deaths, no fewer than 15 occurred in the
first week of life which gives an early neo-natal mortality rate of 22.6 per
1,000 live births. There were 11 still births which, added to these deaths
in the first week of life, gives a perinatal mortality rate of 38.5 per
1,000 total live and still births.
652 infectious disease notifications were received during the year
an increase of 436 compared with 216 cases reported in 1960. This
significant increase was entirely due to the incidence of measles,
cases were notified as against 15 for the previous year, which represents
86.5% of the total notifications received. It is particularly pleasing
to note that only one case of food poisoning was brought to the attention
of the Public Health Department throughout the year.
During 1961, the Public Analyst to this authority (Mr. Thomas
McLachlan) examined and reported upon 260 samples of food and drugs which
were submitted to him for analysis. There were only 8 instances
where samples were reported to be adulterated or unsatisfactory and each
case was thoroughly investigated and appropriate action taken. A
comprehensive account of the work undertaken by your Analyst is incorporated
in this Report.
Seven complaints were received from residents concerning the sale of food
stuffs not being of a satisfactory nature and in one instance it was necessary
to resort to legal proceedings. The defendants pleaded guilty to the offence
and a fine of £60 was imposed with costs totalling £5. 5s. Od.
All food shops and catering premises in the Borough have been visited
frequently throughout the year by the Public Health Inspectors to ensure
compliance with the requirements of the Food Hygiene Regulations. Considerable
time has been spent discussing improved lay-outs in restaurant kitchens
and the modernisation of kitchen equipment. In many cases kitchen staffs
have been advised on food hygiene problems and health education, in an
endeavour to make them realise the importance of their work and the part
they play in preparing clean food.
Particular attention has been directed to shops where food is pre-packed
on the premises to ensure that it is not contaminated before packing, and
that staffs have adequate washing facilities conveniently placed to enable
them to wash their hands before handling bulk foods.
Numerous visits have been made to dining-rooms and shack-bars in public
houses to ensure that good standards of hygiene are maintained. Brewers
have responded well to requests for the installation of modern equipment to
improve existing facilities.
The volume of work in connection with the supervision of plumbing and
drainage both for new as well as old buildings has increased very considerably