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129
The gammons, as they arrived from the wholesaler, were hung
up in the shop for at least two days to harden, and when required
for cooking were taken down from their hooks to the basement
room, placed in the copper, covered with cold water, the gas ring
under the copper lighted, and the water brought to the boil; the
gas was then regulated so as to keep the hams on the simmer,
which was continued for twelve hours. The gas was then turned
out and the hams allowed to remain in the water in the copper
with the lid on until cold, when they were removed from the copper
and taken immediately into the shop, two being placed in the
refrigerator under the counter, one on a small marble shelf at the
back of the counter, and the remaining one skinned and sales
commenced from it. No ham is skinned until just before it is
required for sale.
Mr. A.'s ham sales average four per week, but occasionally
six are disposed of, and on a few occasions eight.
The gammons in question were hanging in the shop, two from
12th August and two from 16th August until 20th August, when
they were cooked as described above ; they remained in the copper
with the lid on on the night of 20th August until the next mornings
when one was put on sale.
Mr. A. stated that it was his regular custom to taste the ham
after cooking to test the quality.
All the four cooked gammons had been sold when the shop
was first visited, with the exception of the remains of one weighing
approximately 5 lbs., which was being sold at the time. This
appeared perfectly good, and none of those attacked had noticed
anything wrong with the food when eaten. Four uncooked
gammons were also hanging up in the shop, two of which were
delivered on 18th August and two on 23rd August. The remains
of this cooked gammon were taken off sale at once and a sample
taken for bacteriological examination ; a sample was also taken
from the exterior of one of the four uncooked gammons, which
were also obtained from the same wholesaler. Mr. A. was instructed
to cease boiling hams on his premises. Permission was given to
sell a tinned ham, which was on his premises, and which he kept
for emergency use. Two had been obtained from the same
wholesaler on 9th August, one having been sold soon after delivery.