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be sold as "Tuberculin-tested Milk (Pasteurised).'' When tuberculintested
milk is bottled on the farm the Order permits it to be described
as "Tuberculin-tested Milk (Certified)"; (2) "Accredited Milk," which
is used for the milk from cows which are inspected by a veterinary
surgeon but are not tuberculin-tested. If the milk has been bottled
at the place of production, the words "Farm Bottled" may be added,
and (3), "Pasteurised Milk," which is milk which has been held at a
temperature of 145° to 150° F. for thirty minutes.
All these designated milks are periodically tested for cleanliness
and in order to ascertain if the required standards are maintained.
Milk may, of course, be sold without a Special Designation, but
those previously referred to are the only ones that are officially
recognised.
(B) Meat and other Foods.
During the year 3 drinking waters, 15 ice-creams, 1 butter and
1 cream (in addition to the samples of milk mentioned in sub-section
A) were examined bacteriologically.
It is interesting to note that the bacteriological content of the icecreams
varied from 800 per millilitre to 365,000 per millilitre and that
B. Coli were found to be present in certain of the samples. It is
hoped to report further on this matter in my next Report.
(i) Meat and Slaughterhouses.
There is now no slaughterhouse in the Borough. A general
supervision of shops and premises concerned with the meat supply of
the Borough is exercised by all the Sanitary Inspectors, and observations
kept to see that the Public Health (Meat) Regulations, 1924,
are observed.
(ii) Unsound Food and Food Inspection.
The following is a list of food seized or voluntarily surrendered
during the year:—
Curry Powder, 1½ lbs.
Ham, 15½ lbs.
Potatoes, 22 cwt.
Rabbits, 15 cases.