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34
COMPOSITION OF SAUSAGES
A report on sausages by the Food Standards Committee of the
Ministry of Agriculture, Fisheries and Food recommended that the
proportion of fat should not exceed 50 per cent, of the total meat
content. The Metropolitan Boroughs' Standing Joint Committee
were asked to make representations to the Minister that in calculating
the meat content of sausages regard should be had only to the
amount of trimmed meat.
The General Purposes Sub-Committee of the Standing Joint
Committee were, however, unable to recommend this action,
following a report from the Advisory Body of Medical Officers of
Health that if the meat content were based on lean meat only the
proportion of "filler" material might be increased at the expense
of fat, resulting in a very inferior product.
COFFEE EXTRACT
Arising from an advertisement and a report by the Public Analyst
that an informal sample consisted of a dry Coffee extract and was
therefore incorrectly described as 100 per cent. Pure Coffee, the
manufacturer gave an undertaking to modify the label suitably.
EGG PRODUCTS
During the year considerable attention has been given to the
examination of imported egg products. Two chambers were specially
constructed for the heat treatment of egg albumen as a result of
collaboration with the trade, and the method of heat treatment
proved to be most successful.
FOOD HYGIENE REGULATIONS 1955
Extensive steps were taken to ensure that the provisions of the
new Food Hygiene Regulations (the main part of which became
operative on 1st January) were made known to food traders. Over
1,200 booklets were sent out to catering establishments, food shops,
etc., with explanatory letters offering the assistance or advice of the
Public Health Department.
From 1st July all stalls selling open food for immediate consumption
are required to have an adequate supply of clean hot water
available. These requirements were also carefully notified to all stall
holders.
The utmost co-operation has been evident from the great majority
of food traders of every description in the Borough, and the general
standard of hygiene has improved.