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Food
The inspection of food and of premises used for the storage,
preparation and sale of food for human consumption has progressed
steadily during the year.
There are still considerably diverse opinions as to whether the
public interest would be served by the marking of wrapped foodstuff
with a date or mark which was intelligible to the ordinary consumer.
Whilst it would appear to be an immediate advantage for the consumer
to be able to read on the package some date after which the food
should be considered as not in a fully fresh condition, no system of
date marking can give full regard to the wide differences in the
condition of the food which can arise from varying methods of storage
and the care taken in storage and handling. Criticism of the proposal
to mark food wrappers with the date also arises from an apprehension
that the public would examine the wrapping, particularly in
self-service shops, and demand the most recently packed article.
This practice, it is said, might lead to an increase in wastage of the
foodstuff and thence lead to increased prices. Perhaps some compromise
could be found in this matter if manufacturers and packers were prepared
to advise retailers on the interpretation of the code marks which
appear on most wrapped food. This recommendation to shopkeepers that
they should themselves mark all wrapped foods received, is found by
many small shopkeepers to be impracticable with the limited staff and
facilities available during the busiest shopping periods.
The dirty milk bottle still gives cause for concern. It is
appreciated that the condition of an unclean milk bottle arises in most
cases from misuse by members of the public, but so long as the milk
bottling companies continue to operate the re-usable container system
the onus must remain with them to ensure that the container is
absolutely clean and fully fit for use for the reception of food
intended for human consumption. Some progress has been made in the
Borough in this regard in that more and more non-returnable containers
are being used for the distribution of milk both to the schools and to
the public generally.
BACTERIOLOGICAL EXAMINATION OF FOOD
The sampling of cooked meats has been continued at regular intervals
from grocers and butchers' shops. A total of 50 samples was submitted
to the Central Public Health Laboratory at Colindale for bacteriological
examination. Half of these were described as 'satisfactory', 'fairly
satisfactory' or 'within normal limits'. Of the remaining 25, 21 were
'not satisfactory' while 4 were 'not entirely satisfactory'.
Although no pathogenic organisms which could be directly responsible
for food poisoning were isolated, these results show unsatisfactory
handling or storage of food and thus leave room for improvement.
Whenever an unsatisfactory result is received the public health
inspector carries out a.careful check on the storage and handling
processes and makes recommendations which should result in much improved
hygiene.
17.