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61
Bacteriological Contamination of Desiccated Coconut Products
Information was received during the year from the Port of London Authority and also
the Public Health Laboratory Service that samples of desiccated coconut imported into this
country, principally from Ceylon, had been shown to contain some forms of bacteria which
might potentially cause food poisoning. It was understood that only a minority of the samples
taken were found to be contaminated, and this proportion was not thought to exceed approximately
10 per cent. Coconut products which are subjected to baking are probably made safe by this form
of heat treatment, even if they should have been originally infected However, not all coconut
products are heat treated during the normal processing since coconut is used in a very
considerable variety of food products, which may include the following, by no means exhaustive
list:-
Con fectionery
Ice-cream
Cakes
Bi scui ts
Coconut flour
Made-up curries
When this information was received, arrangements were made in the first place for the Pood
Inspectors to contact as many bakers and other trade users as possible to check the position
and to see how far those concerned had been informed of the risks of using unheated coconut,
through trade channels. It was in fact found that the majority of coconut users had been informed
through the laboratories of the Baking Trades and were taking appropriate action
Food Inspectors and others who might be concerned in enquiries into outbreaks of food
poisoning were informed and existing stocks and usages of coconut in the Borough checked from
time to time So far, no food poisoning outbreak has occurred in Islington which might have
originated in contaminated coconut but the possible risk must, of course, be guarded against.
Since coconut products are nationally distributed and desiccated coconut exports are a
valuable commercial product, it is understood that the problem has been taken up both through
the trade and public health and hygiene control channels in Ceylon The processes of production
are traditional and it is understood that the producers have expressed their willingness to
co-operate in modernising their mills and processing methods generally with a view to improved
hygiene standards in production and in obtaining desiccated coconut in which the relatively
small risk of food poisoning is reduced still further.
Details of the action taken under the Pood & Drugs Act, 1955, and the Food Hygiene
Regulations, 1955, appear on pages 63-65.
Food and Drugs Act, 1955
Number of food premises in the area, and type of business
Bakehouses - level 24
,, - basement 13
Bakers' retail shops 68
Butchers 150
,, - Continental 1
Cafes and Restaurants 256
Canteens and Clubs 111
Chemists 56
Coffee stalls 2