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In the table above, of the results of the bacteriological examination
of samples of cooked meats taken during three years the
proportion reported as not satisfactory appears to remain roughly at
the same level and the following factors are probably relevant in
assessing the true significance of the information.
(1) "Not satisfactory" is the summary description given where
the number of germs or organisms found on one gram of the food is
considered to be excessive. The organisms found are usually of the
types associated with spoilage, too frequent handling or exposure to
contamination by dust. These are not pathogenic organisms that is
the type which can give rise to illness. Only very rarely have
pathogenic organisms been isolated from these samples.
(2) An excessive bacterial count indicates the "degree of risk".
Should the food become contaminated with pathogenic organisms the
age of the food or its method of storage and handling would probably
permit the rapid multiplication of this dangerous form of contamination.
(3) It has not been found possible to test or sample all cooked
meats from all retail premises within the Borough and therefore the
sampling has been selective; some samples being taken from shops
where conditions are regarded as being very good and where the
laboratory result could probably be taken as a reasonable standard;
and others from shops where it is suspected that conditions of storage
and methods of preparation will indicate that improved arrangements
are probably necessary.
(4) When a report is received from the laboratory, a summary
of this is sent to the retailer and invariably this creates a good
opportunity for suggesting more hygienic methods of storage and
handling. The advice is mostly received gratefully by the retailers
and acted upon. It is hoped that the department's experience in
this direction will continue in the same vein.
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