London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Islington 1928
[Report of the Medical Officer of Health for Islington Borough]
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67
[1928
The Medical Officer of Health, as Designated Officer for Food Certification,
issued 24 certificates in respect of foods prepared in Islington and exported abroad
and to the Dominions.
FOOD DESTROYED.
The food destroyed or otherwise disposed of (chiefly for pigs' food) so as to prevent its use for human food was as follows:—
| Tons. | cwts. | qrs. | lbs. | |
|---|---|---|---|---|
| Diseased meat and organs from slaughter-houses | — | 3 | 3 | 7* |
| Fish surrendered in bad condition | — | 13 | 1 | — |
| Fruit, Vegetables and Sweets surrendered when received in bad condition | 2 | 15 | — | 17 |
| Decomposing Shoulder of Mutton surrendered by Butcher at Meat Factory | — | — | — | 4 |
| One Pig's Head (Tuberculous) surrendered by Butcher at Meat Factory | — | — | — | 12 |
| Tinned Foods, Corned Beef and Salmon | — | — | — | 27 |
| Seven Rabbits surrendered (decomposing) | — | — | — | 9 |
| Total | 3 | 12 | 2 | 20 |
*Of this quantity 12 lbs. was Tuberculous.
The total amount of unsound or diseased meat, fish, fruit, and other food
destroyed was 3 tons 12 cwt. 2 qrs. 20 lbs. The diseases which affected animal
food are set out in detail on page 70.
The Metropolitan Cattle Market, which is estimated to have roughly
60 per cent. of the total slaughterings in the metropolitan area, is situated within
the borough and is administered by the City of London Corporation. Since it was
established the meat inspection within the abattoir has also been ably carried out
by the city officers, never having been taken over by the borough although legally
it comes within the Borough Council province. The "arrangement" has worked
excellently and there has been no cause for any criticism. If the work had' been
undertaken by the borough, a staff of at least two additional meat inspectors.
would have been required.
Cattle brought to the Monday market are killed on Tuesday or Wednesday.
In hot weather the killing is finished if possible by 8 or 9 a.m., avoiding the sun's
heat. After an hour or two in the cooling rooms, for the loss of animal heat and
for completion of dressing, the carcases are transferred to the chilling rooms
(temperature 40 degrees to 42 degrees Fah.). At about midnight they are taken in
vans to Smithfield for sale the following morning. Such treatment renders the meat
bright with firm fat, no trace of "sweating" and with the "bloom" the retailer
appreciates. A proportion of the cattle, however, are "Kosher-Killed," the hindquarters
going to Smithfield and the fore-quarters going direct to Jewish retailers
in the East End.
The number of cattle killed was 54,282 (including 3,960 Irish animals) in 1928,
as against 66,074 in 1927.
UNSOUND FOOD.
In May a full report was submitted to the Public Health Committee of an
enquiry by the Medical Officer of Health into reported cases of Food Poisoning in
two households.
In one household the father and mother were apparently infected from
eating sliced boiled ham. The baby, who was breast fed, was infected through