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Food Sampling.
A total of 576 samples of food were procured during the year by the Council's
Food Inspector. Of these, 543 were submitted to the Public Analyst for chemical
examination, the remaining 33 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. 1 sample was acquired formally and 542 informally. A total of 11 samples
(2.2 per cent.) were found to be adulterated. Details of the unsatisfactory samples
and the action taken are shown in Table VIII on page 44.
During the year forty-four samples of sausages were purchased mostly from
different manufacturers, including local butchers. The meat content of pork
sausages varied from 51.5 to 74.8 per cent., with an average of 62.9 per cent.
(Prices varied from l/8d. to 3/6d. per lb. with an average of 2/8d. per lb.). In
the case of beef sausages the meat content varied from 47.4 to 70.3 per cent,
with an average of 55.5 per cent. (Prices were from l/6d. to 2/8d. per lb. with
an average of 2/ld. per lb.). Two samples of Pork Sausages were unsatisfactory.
Details of these samples and action taken are shown in Table VIII, page 44.
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