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65
tions, 1924, and whether the carcases had been inspected
prior to removal from the slaughterhouse.
It transpired that the pigs had been slaughtered in a
licensed slaughterhouse in which large numbers of
" porkers " are killed for the London market. They had
been killed within the notified hours of regular slaughtering,
but were not seen by the Sanitary Inspector.
No notice was given under Section 9 of the Public Health
(Meat) Regulations, 1924, as the slaughtermen stated they
saw no signs of disease in any of the pigs slaughtered that
day.
The glands of the carcases are not cut into as a routine
procedure; diseased glands, unless obviously enlarged,
would not be detected.
It appears that the inspection of carcases in rural areas
is not regularly carried out, owing to the large areas the
Sanitary Inspectors have to cover.
The position is one, therefore, that calls very strongly
for the provision of public abattoirs with the prohibition
of slaughtering elsewhere. Many difficulties would probably
have to be surmounted in the establishment of such
a system, but, nevertheless, every possible step should be
taken to prevent diseased meat from reaching the public.

FOOD POISONING.
No case of food poisoning was brought to my notice during
the year.