View report page

The majority of the above results show a low bacterial count. There were however
eight samples which failed to conform to the standard laid down. Three of these were
purchased from the same vendor. The milk from which these samples were taken was pasteurised
outside the borough, and in addition to warning letters being sent to the vendor, the medical
officer of health in whose area the milk was pasteurised was also notified. In two cases the milk
was pasteurised by the Kensington firm whose licence was subsequently revoked. Each of the
remaining samples was purchased from a separate vendor, and a warning letter was sent in each case.
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 1938.
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 1938, one hundred and seven samples were so examined, but four of these were
not sold as pasteurised milk, although they had undergone some form of heat treatment. Of the
103 samples of pasteurised milk, 98 passed the test satisfactorily; in three cases the result
indicated slight error in pasteurisation technique; but in the other two cases the milk was reported
to be either grossly under-heated or raw. The milk in the latter cases was stated to be pasteurised
in another borough. A letter directing attention to the result of the test in each case 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 43 slaughter-house inspections
were made, 169 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.
The licence in respect of the only slaughter-house in Kensington has been renewed for the
twelve months ending the 30th June, 1939. 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 1937 were renewed for a further
twelve months in 1938.
Bakehouses.—There are 80 bakehouses in the borough, and of this number 59 are underground.
As a result of 105 inspections which were made during the year, 13 notices were served for the
cleansing of walls and ceilings.