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THE HIGH QUALITY STEAK HAD A TOTAL VIABLE COUNT OF 400,000 PER CM.
COLIFORMS
Conforms were found in all samples, including the high quality
steak.
NO SALMONELLA, STAPHYLOCOCCI OR CL. WELCHII WERE POUND IN ANY
OP THE TEN SAMPLES.
The conclusion was that the bacterialogical condition of sausages
depends largely upon the bacteriological condition of the raw meat and
that cooking appears to reduce considerably the number of organisms
and to eliminate coliforms and faecal coli.
In addition to sampling, 272 swabs were taken from 131 articles in
contact with food preparation involving:-
Beverage Dispensing Machine 1
Cafes 20
Grocers 1
Ham Factories 2
Sausage Manufacturers 1
Sausage Casing Factory 1

The general conclusion is that apart from the firms with a well
deserved National reputation for cleanliness, many food premises have
a low standard of hygiene. This is often due to ignorance, but frequent
advice is tending to bring about an overall improvement.
Quality of Food and its description:
Informal sampling has been carried out during the year in respect
of a great variety of foodstuffs.
The general quality of the foodstuffs samples was reported as
satisfactory; a few adverse reports were received chiefly in connection
with the description of the article. During the year 620 samples were
submitted to the Public Analyst as under:-
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