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FOOD
FOOD INSPECTION AND SUPERVISION
The Hygienic Condition of Cooked Meat
The bacteriological condition of meat products sold ready cooked for
human consumption has been the subject of a careful examination by the Central
Public Health Laboratory and by the Health Department.
Suggested bacteriological standards which food of this type should satisfy
so as to be regarded as reasonably safe and clean, have been published by the
Central Public Health Laboratory.
After consultation with the Laboratory it was arranged that six samples
of cooked meat products per month, commencing in June, 1959, would be collected
from shops in Hornsey and submitted for examination.
From six series of monthly samples taken up to 31stDecember, 1959,
there is evidence that greater care is necessary in the handling of cooked meats
at all stages of production, storage and sale.
In Hornsey there is no large scale processing of food products but some
shop keepers do prepare their own hams and cooked meats. The department
is endeavouring to ensure that separate instruments, kept thoroughly clean, are
used in cutting and serving cooked meats, and that such food is kept atatemperature
below 40 F to minimize the risk resulting from accidental contamination.
Some shops are so congested that it is difficult to handle food satisfactorily
and the processing or sale here of cooked meats should not be permitted.
In all cases separate equipment should be used for raw food and for bacon.
The public as well as the trader needs to be reminded that not only is precooked
meat perishable, but, more important, it is an ideal medium in which
food poisoning organisms grow. Such food should always be treated with respect,
kept clean, cool and covered. It should be eaten as soon as possible so
that any organisms introduced into the food during processing or handling in the
food shop will be prevented from multiplying to such an extent as to cause food
poisoning.
Copies of the bacteriological report received by the Health Department
are sent to the shop keeper, and the following comments on a few of the unsatisfactory
samples illustrate the action which follows.
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