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113
During the year eight new regulations were issued by the Board of
Agriculture and Fisheries relating to types of fruits and vegetables
(fresh and canned), cheese, eggs, poultry, etc. The duties under these
Acts are not concerned with the Public Health, but they can be
conveniently carried out by food inspectors when visiting food shops
and stalls and in fact provide a ready pretext for general food
inspection.
Artificial Cream Act, 1929.
There were two premises in the City registered under the provisions of
this Act. A considerable amount of artificial cream is also made in
bakehouses for use in confectionery, and in restaurants for consumption
on the premises, but registration is not necessary in these latter cases.
Milk and Dairies (Consolidation) Act, 1915.
Tubercle in milk—Ten samples of milk were taken during the year for
examination as to the presence of tubercle bacilli. The milk was taken
from shops in the ordinary course of delivery from purveyor to customer.
All samples were found to be free from the presence of tubercle bacilli.
Milk and Dairies Amendment Act, 1922.
Milk (Special Designations) Order, 1936.
This Order, made by the Minister of Health, came into operation on
the 1st June, 1936.
It revoked the Orders of 1923 and 1934, and abolished the following
designations for milk laid down in those Orders, viz.:—"Certified,"
"Grade A (Tuberculin Tested)," and "Grade A," although licences
issued for those grades before the 1st June were permitted to remain
operative until the 31st December, 1936.
The new Order prescribed the following designations for milk:—
"Tuberculin Tested."—This is milk from cows which have
passed a veterinary examination and a tuberculin test. If pasteurized
it must be described as "Tuberculin Tested Milk (Pasteurized)."
If bottled on the farm the word "(Certified)" may be added to its
description.
"Accredited" is raw milk from cows which have passed a
veterinary examination.
(8342) H