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40
Food Sampling
A total of 754 samples of food were procured during the year by the Council's
Food Inspector. Of these, 550 were submitted to the Public Analyst for chemical
examination, the remaining 204 being sent to the Public Health Laboratory Service
for biochemical or bacteriological report.
Samples examined by the Public Analyst included a comprehensive variety of
food. 62 samples were acquired formally and 488 informally. A total of 21 samples
(3.8 per cent) were found to be adulterated. Details of the unsatisfactory samples
and the action taken are shown in Table VI, on pages 38 and 39.
During the year twenty-one samples of sausages were purchased mostly from
different manufacturers, including local butchers. The meat content of pork
sausages varied from 54.4 to 70.6 per cent., with an average of 63.4 per cent.
Prices varied from 2/4d. to 2/10d. per lb. with an average of 2/7d. per lb. In
the case of beef sausages the meat content varied from 44.5 to 79.9 per cent,
with an average of 57.5 per cent. Prices were from l/4d. to 2/4d. per lb. with
an average of l/10d. per lb.