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148
Sampling.—Under provisions of the Third Schedule to the
above-mentioned Regulations, Methylene Blue and Phosphatase
tests are prescribed, the former for assessing the "keeping" qualities
of milk, and the latter for estimating the efficiency of pasteurisation.
In addition, a Turbidity test is also prescribed for ascertaining the
effectiveness of the heat treatment of Sterilised milk and, with
regard to Tuberculin Tested Milk, the new Regulations have introduced
a further test—the clot-on-boiling test.
During the year, 30 samples of milk consisting of 13
Pasteurised, and 17 T.T. Pasteurised were examined in accordance
with the prescribed tests.
Two samples, one of each type of milk, were not subjected
to the Methylene Blue test, the atmospheric shade temperature
at the time exceeded 70°F. One sample of T.T. Pasteurised milk,
taken from an automatic milk machine, failed the Methylene Blue
test but investigations revealed a fault in the refrigeration section
and this was subsequently rectified. Four "follow-up" samples,
all taken from this machine, proved satisfactory.
Analytical Examination of Milk.—All designated milks being
sold in the Borough were sampled, including those of the superfatted
variety, viz., Channel Island, Jersey, South Devon, etc. A
total of 26 samples, 24 formal and 2 informal, were submitted to
chemical analysis and all proved to be genuine.
Seven samples of cream were taken and found to be
genuine.
Summaries of samples taken from L.C.C. Schools and Nurseries
for chemical and bacteriological examination continued to be
furnished regularly to that authority.
Preserved Food and Ice Cream Premises.—In accordance
with the provisions of the Food and Drugs Act, 1955, Section 16,
all premises with the exception of schools, clubs, hotels or
restaurants used:—
(a) for the sale, or manufacture for the purpose of sale, of
ice cream, or storage of ice cream intended for sale; or
(b) for the preparation or manufacture of sausages or potted,
pressed, pickled or preserved food intended for sale;
are required to be registered by the owner or occupier with the
Local Authority.
Preserved Food Premises (meat, fish, etc.).—The total number
of premises on the register at 31st December, was 88.