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
Lewisham 1964
[Report of the Medical Officer of Health for Lewisham Borough]
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Adulteration of Milk 1905 to 1964
Table 77
| years | No. of samples taken | Number adulterated | Percentage adulterated |
|---|---|---|---|
| 1905—1909 | 1,239 | 101 | 7.6 |
| 1910—1914 | 1,455 | 87 | 6.0 |
| 1915—1919 | 341 (war years) | 13 | 3.8 |
| 1920—1924 | 1,973 | 65 | 3.3 |
| 1925—1929 | 1,876 | 52 | 2.8 |
| 1930—1934 | 1,176 | 27 | 2.3 |
| 1935—1939 | 560 | 5 | 0.9 |
| 1940—1944 | Figures not available (war yea rs) | ||
| 1945—1949 | 348 | Nil | 0.0 |
| 1950—1954 | 462 | 8 | 1.7 |
| 1955—1959 | 542 | 15 | 2.8 |
| 1960—1964 | 432 | Nil | 0.0 |
There is no doubt that the setting up of the Milk Marketing Board
in 1933 had a salutary affect upon the milk produced in this Country,
as of course had the mass of legislation relating to milk and milk products.
Today, it can probably be said that we enjoy in this country the highest
standard of milk purity and quality in the World.
Public Health (Milk and Cream) Regulations
None of the samples of milk were reported as containing any
preservative or colouring matter.
Seven samples of preserved cream were submitted and in each
instance the statement as to the preservative on the declaratory label
was correct.
The percentage of preservative found in each sample of Preserved
Cream was as follows:—
Table 78
| Sample Marked No. | Percentage of Preservative | Remarks |
|---|---|---|
| 287 | 030 per cent Boric Acid | Sold as Preserved Cream and labelled in accordance with the Regulations. |
| 288 | 0.25 | |
| 291 | 0.35 | |
| 293 | 0.30 | |
| 447 | 0.30 | |
| 449 | 0.35 | |
| 452 | 0.30 |
After 1927 samples were submitted to a public analyst appointed
by the Council, a practice which has continued ever since. The amount of
adulteration found was generally very low, and many of the offences
were improper labelling or insufficiency of a particular ingredient,
rather than deliberate adulteration. This is a tribute to the high
standards insisted upon in this country, enforced by Act and Regulation,
and the vigilance of the food inspectors.
A copy of the latest report will be found on page 42.
F. R. WALDRON,
Medical Officer of Health.