View report page

44
Milk, cream, butter, margarine 24
Cheese, cheese spread 39
Fish, shellfish, fish products 31
Meat, meat products 100
Soup 4
Vegetables, fruits 44
Fruit drinks, juices, syrups 25
Sauces, pickles, oils, spices,
flavourings, etc. 56
Jam, honey, syrup 10
Flour, flour products, cakes, puddings 26
Beverages 7
Spirits 43
Nuts 11
Ice cream, water ice 26
Sweets, confectionery 35
Rice 5
Miscellaneous 15
501
Eleven samples of milk proved satisfactory, the average
milk fat content being 3. 51 per cent. The legal minimum is 3 per
cent. Two dirty milk bottles were examined to ascertain the
nature of the contamination.
There were 21 adulterated or unsatisfactory samples,
details of which are given in the Statistical Summary.
Bacteriological Sampling
The trend towards the self-service store has become more
marked and appears to have contributed considerably towards the
maintenance of a higher bacteriological standard for perishable
goods since such premises have of necessity to be provided with
adequate refrigerated storage and display cabinets.
Unintelligent use of refrigeration is responsible for considerable
spoilage of food and when equipment breaks down losses in
surrendered food are considerable. In fact, they account for a
considerable proportion of the unsound food specified in the
Statistical Summary.
One of the principal dangers in this new retailing system
lies in the failure to "rotate" stocks systematically. This