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53
On the quality of sausages there is at the moment no legal standard
for meat content, and any action taken is on the certificate of the
Public Analyst which is itself based on the now repealed minimum
standard of 65 percent for pork and 50 percent for beef sausages. It is
obvious that a sausage containing 60 percent of prime quality pork is
superior to one containing 65 percent of inferior pork—probably
derived from an old boar or sow—and it would seem that price
cannot be divorced from quality.
The composition of the icecream samples was well above the legal
standard and the matter of the bacteriological examination of the
samples can be regarded as satisfactory. A number of complaints were
received from the public of foreign bodies in food and this is almost
invariably due to carelessness. Difficulties with staff are usually put
forward as an excuse but the fact remains that with normal care these
complaints need never arise. In addition to the complaints which are
brought to our notice there must be quite a number where the customer
does not take any further action.
In conclusion, the group food inspector thinks it would be fair to
say that progress has been made in the hygienic condition of food
premises generally and that the food sold in the borough has been of
a good standard.