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Food Sampling.
A total of 627 samples of food were procured during the year by the Council's
Pood Inspector. Of these. 538 were submitted to the Public Analyst for chemical
examination, the remaining 89 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. 17 samples were acquired formally and 521 informally. A total of 14 samples
(2.6 per cent) were found to be adulterated Details of the unsatisfactory samples
and the action taken are shown in Table VIII on page 45.
During the year Thirty One samples of sausages were purchased mostly from
different manufacturers, including local butchers. The meat content of pork
sausages varied from 39.7 to 82.2 per cent., with an average of 61 5 per cent.
(Prices varied from l/9d to 3/6d. per lb with an average of 2/4d. per lb.). In
the case of beef sausages the meat content varied from 50.0 to 69.6 per cent.
with an average of 58.5 per cent. (Prices were from l/4d. to 2/5d. per lb. with
an average of l/10d. per lb,). Two samples of Pork Sausages were unsatisfactory
Details of these samples and action taken are shown in Table VIII page 45
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