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21
So far as I can trace, we have never carried out sampling of
uncooked ready to eat pork products for infectivity.
I believe that smoked continental sausages carried the
biggest hazard and since 19th August we have examined 31
of various types. Schmeerwurtz, garlic, cervelati and salami have
all been thoroughly examined and in every case I am glad to
say, have been found wholesome. It is of particular interest
that three months after this survey began, Liverpool experienced
a considerable outbreak of trichinosis—the first in this country
for some years.
It is perhaps even more interesting (to me) to learn that the
majority of those infected in Liverpool were housewives who
make a practice of eating raw sausage meat. I do not know if
this habit exists in London, but now propose to sample raw
sausage meat for trichinae.
During the year samples of fruit were taken for the purpose
of identification. In one case the vendor had invented the name
of "Strawberry Pippin" for a red eating apple. These were
identified as Cox's Pearmain by the Royal Horticultural Society,
but since there was no prejudice to the purchaser, no legal action
was taken. Cox's Pearmain is a sound appetising dessert apple
and had the vendor known its name, I am confident that he
would not have bothered to give it a substitute name, however
attractive to prospective purchasers this might be.
Markets.
The Food and Drugs Inspectors made 390 visits to the three
markets at Bradmore Lane, Railway Approach and Norland
Road. A large amount of food is sold in these markets and
there is a call for careful and vigilant supervision.
Wormwood Scrubs Fair.
Inspectors visited this fair, which is held during the three
spring and summer Bank Holiday periods. Stalls selling foodstuffs
and drinks were inspected and samples were taken for
bacteriological examination and chemical analysis.
Olympia Exhibition Halls.
Some of the best known exhibition premises in this Country
are situated in the Borough and are visited by very large numbers
of the public, for which a considerable amount of catering is
required. At some exhibitions, which deal with the various
food trades, the food inspectors are in constant attendance to
ensure compliance with legal and hygienic requirements.
Exhibitors are particularly advised by the Inspectors on practical
hygiene, e.g., cleansing and sterilising of utensils, washing facilities,
etc., and samples are taken for bacteriological examination.