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83
(iv) restrictions on the preparation and packing of food in or
about domestic premises;
(v) the conditions under which certain foods that provide a
particularly favourable medium for food poisoning organisms
are to be kept in food premises;
(vi) a requirement to provide vehicles used for the transport
of meat with duckboards and separate receptacles for
offal, and, where the vehicles are not enclosed, a covering
supported by a frame or poles ;
(vii) the circumstances in which persons carrying meat are
required to wear overalls and head coverings.
Separate regulations are under consideration with regard to the
handling of food at docks, wharves, public warehouses and cold
stores, carriers' and wholesale vegetable merchants' premises, storehouses
and slaughterhouses.
Although, by themselves, regulations can never effect a substantial
reduction in the incidence of food-borne disease, the application
of the new legislation and the co-operation of the caterers
and food-handlers will doubtless achieve a great measure of success.
Milk
Milk consists of approximately 87% of water holding proteins,
sugar and certain salts in solution and having suspended in it finely
divided globules of fat to which the milk owes its whiteness. Milk,
as drawn aseptically from a healthy cow, contains few bacteria
but as it forms an excellent medium for the growth of organisms
every precaution should be taken to prevent its contamination.
Wise application of many branches of science is required for
the production and distribution of a pure milk supply. The hygienic
handling of milk is of vital importance to the health and well-being
of the nation and the eradication of bovine Tuberculosis, Typhoid
and Undulant Fever, Diarrhoea and many other diseases is largely
dependent on this factor. It is, therefore, to be expected that this
commodity formed the largest class of food sampled during the year.
Milk Supply.—The supply of milk continues to be under the
direction of the Milk Marketing Board, who, in this connection, act
as agents to the Ministry of Food. The greater proportion of the
milk which enters the Borough originates from the Home Counties
and the remainder which is of a higher fat content, arrives from
Devon and the Channel Islands.