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32
Whilst most traders have refrigerators of sufficient
capacity for their normal perishable goods, they have no
refrigerated accommodation to store large tins of ham in
bulk. Apparently, it was not fully understood by dealers
that these hams had been subjected to mild heat treatment
only and were, therefore, unlike the canned meats of
smaller packs which they normally handle and keep for long
periods under almost any conditions.
Apart from the economic loss in preparing, canning
and shipping this food, and, in addition, the food wastage
involved, there was the added risk that public confidence
in tinned foodstuffs might be seriously undermined if the
position were allowed to continue.
In view of the fact that an outbreak of food poisoning,
attributable to infected ham and affecting some forty-nine
sufferers, had been recorded in the Ministry of Health
Bulletin for August, 1951, concern was felt as to the possible
presence of pathogens and potential risk of infection in
those tins which, upon opening, did not present evidence of
decomposition.
The Council, on receiving a report on this matter,
decided to make representations to the Metropolitan Boroughs'
Standing Joint Committee to request the Ministry of Food-
(i) to prohibit the importation of inadequately
sterilised or imperfectly tinned hams, and
(ii) to take suitable steps to deal with stocks
existing in the country.
Pharmacy and Poisons Act, 1933
At the end of the year the number of sellers of Part II
Poisons (other than registered Pharmacists) on the list
maintained by the Council was 137. Of this number 2 were
new registrations during the year.
Water Supply
Although the water supply in Kensington is almost
entirely provided by the Metropolitan Water Board, there
are three premises which obtain water from artesian and
deep wells. Samples of water were taken both by the Council
and the owners for bacteriological and chemical examination.
Results showed that the waters were suitable for drinking
and other domestic purposes.
Ice Cream
The use of milk and milk products in the manufacture
of ice cream continued to be prohibited during the year.
The Pood Standards (Ice Cream) Order, 1951, made
under the Pood Standards (General Provisions) Order, 1944,
came into operation on 1st March, 1951, and provided
that ice cream shall contain not less than 5 per cent
fat, 10 per cent sugar and per cent milk solids other
than fat.
The Order also provided that in ice cream containing
fruit, the content of non-fatty milk solids may be reduced
but the total content of fat, sugar and milk solids not
fat must be at least 25 per cent with minimum contents of
7½ per cent fat, 10 per cent sugar and 2 per cent milk
solids not fat. This allows manufacturers to increase the
content of one or more of the ingredients at their discretion