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was pasteurised on premises outside Kensington, and a letter calling attention to the unsatisfactory
result was sent to the medical officer of health of the district in which the premises were situated.
A warning letter was also sent to the vendor.
The council have for some years taken firm action with a view to securing a high degree of
purity in designated milks, and it is gratifying to note that the satisfactory standard reached in
recent years was maintained in 1937.
Bacteriological Examination of other Milk.—No bacteriological standards exist for milk which
is not sold under a special designation, but as a matter of interest seven samples of ordinary milk
were taken at random from Kensington retailers. Four of these were examined by the "plate
count "test, and in three cases the number of organisms present did not exceed the permitted number
for pasteurised milk; the other sample contained 189,100 bacteria per ml. The remaining three
samples were examined by the methylene blue and bacillus coli tests, and proved satisfactory.
Phosphatase Test.—The phosphatase test for pasteurised milk was introduced a few years ago,
and in 1936 was referred to by the Minister of Health in a circular letter addressed to local authorities.
The test is based upon the fact that correct pasteurisation at 145-150° F. destroys one of the enzymes
in milk. When a sample of milk is examined, therefore, the presence or absence of that enzyme
proves whether or not the milk has been satisfactorily pasteurised. Even relatively small errors in
pasteurisation technique are revealed by the test; and, moreover, the addition to pasteurised milk
of as small a quantity as 0.3 per cent. of raw milk can be detected.
In 1936 the council decided that a number of samples of milk should be examined by the test
annually. During 1937, thirty-eight samples were so examined, but two of these were not sold as
pasteurised milk, although they had undergone some form of heat treatment. Of the 36 samples
of pasteurised milk, 32 passed the test satisfactorily; in three instances the result indicated slight
error in pasteurisation technique ; and in one case the milk was reported to be either grossly underheated
or raw. The milk in the latter case was stated to be pasteurised in another borough. A
letter directing attention to the result of the test was sent to the medical officer of health concerned,
as well as to the vendor of the sample.
Public Health (Meat) Regulations, 1924.—These regulations provide that no person may slaughter
any animal without first giving verbal or written notice to the council of his intention. Upon
receipt of such notice, the council's food inspector attends during the slaughtering process and
examines all carcasses immediately afterwards. During the year 22 slaughter-house inspections
were made, 57 sheep being slaughtered.
Slaughter-houses.—In 1933, the duties relating to the licensing and supervision of slaughterhouses,
formerly carried out by the London county council, were transferred to the metropolitan
borough councils.
There were two licensed slaughter-houses in Kensington during 1936, but in the latter part of
that year one closed down.
The licence in respect of the remaining one has been renewed for the twelve months ending
the 30th June, 1938. The premises are kept in a clean condition, and from a structural point of
view are not open to objection.
Slaughter of Animals Act, 1933.—This act provides for the humane slaughtering of animals
by means of mechanically operated instruments, and the council's food inspector satisfies himself
that humane methods are applied satisfactorily.
The three licences granted by the council to slaughtermen in 1936 were renewed for a further
twelve months in 1937.
Bakehouses.—There are 80 bakehouses in the borough, and of this number 57 are underground.
As a result of 219 inspections which were made during the year, 23 notices were served for the
cleansing of walls and ceilings.
Registration of Food Premises.—The provisions relating to the registration of food premises
formerly contained in the London County Council (General Powers) Act, 1932, now form part of
the Public Health (London) Act, 1936. The premises which are required to be registered are those
used for the following purposes
(a) The sale, manufacture or storage of ice-cream;
(b) (i) The preparation or manufacture of sausages, or potted, pressed, pickled or
preserved meat, fish or other food intended for sale ;
(ii) The cooking of meat or fish intended for sale.