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the apparatus in use is probably constructed in such a way as to prevent such addition under ordinary
conditions of working, it may be that, unless due care is taken from time to time to see that the
protective lining of cylinders, pipes, etc., is intact, the water becomes exposed to risk of
contamination.
The need for systematic inspection of premises upon which aerated water is manufactured.
In the light of present day knowledge, as to the bacteriology of aerated waters, the question as
to the amount of risk associated with their consumption must, it appears to me, be left unanswered.
At the same time, there would be great advantage in placing premises upon which aerated waters are
manufactured under systematic inspection; on many of these premises conditions exist which are
open to grave sentimental objection even if they be not regarded as menacing the health of the
consumers of the water. In many instances these conditions admit of easy remedy, and some of them
could, no doubt, be dealt with under the existing law. In reporting upon the preparation and sale of
food in London, in 1899, I drew attention to the need for the more thorough inspection of places
in which food is prepared and stored, and my present inquiries lead me to conclude that it is at least as
necessary that premises upon which aerated waters are manufactured should be periodically inspected,
that steps should be taken to remedy defects at these premises which can be remedied under the
Public Health Act, and that all obvious sources of contamination should be as far as is reasonably
practicable guarded against.
The further question arises as to the need of additional powers. In New York, section 202
of the Sanitary Code of the Department of Health, which came into force last year, specifies that" It
shall be the duty of every manufacturer, importer, or other person who manufactures or imports in
the City of New York, any artificial or natural mineral, spring or other water for drinking purposes,
to file under oath with the Department of Health the name of such water and the exact location from
which it is obtained, together with the chemical and bacteriological examination thereof, and when
manufactured, the exact formula used in its composition. No person shall manufacture or bottle
mineral, carbonated or table waters in the city of New York without a permit from the Department
of Health."
Orders relating to mineral water factories in New York are customarily issued under the
following rules—
Rules.
(1.) Carbonated waters shall not be manufactured in any tenement house or stable
excepting it be in a room or rooms entirely separated by a solid partition from the rest of
building above cellar floor.
(2.) Carbonated waters shall not be manufactured in any cellar or basement unless
provision is provided to properly ventilate the same.
(3.) All tanks and receptacles for water or syrup must be kept clean and be provided
with suitable covers.
(4.) Where filters are used they must be frequently cleaned, and must at all times be
kept tightly covered.
(5.) Bottles must be thoroughly cleaned before filling; prior to final washing they
should be soaked in a solution of washing soda, or other alkaline substance.
(6.) Floors of premises to be perfectly water-tight and sewer-connected.
(7.) Ceilings, floors and walls to be kept clean, and in good condition sanitarily.
(8.) Water employed in manufacturing to be city water, or, if otherwise, it must on
analysis show an equal standard of purity.
(9.) Water used in washing bottles must be same standard as above.
(10.) Agents, representatives or proprietors of carbonated or other spring or mineral
waters bottled outside this city shall furnish this Department with full particulars as to the
sanitary condition of their bottling or manufacturing premises, and the same shall be duly
sworn to.
(11.) It shall be the duty of every manufacturer, importer or other person who manufactures
or imports into the City of New York any natural or artificial mineral or other
spring water for drinking purposes, to file with the Department of Health a sworn statement
giving name of water, exact location from which it is obtained, and chemical and
bacteriological analysis thereof.
There would clearly be advantage in requiring registration of makers of aerated waters, and in
insisting that, in the premises upon which these waters are manufactured, a proper standard as regards
sanitary conditions shall be complied with. In London, water is generally derived from a public
supply, and such a rule as No. 11, in the New York code, requiring a statement as to chemical and
bacteriological analysis is scarcely applicable under such conditions. Some of the London firms use
private supplies of water, and in these instances some such statement would be useful. In any case
more frequent examinations of aerated waters than are now undertaken by public analysts in
London are needed. Some of the requirements in section 202 of the New York code are hardly
necessary from a health point of view, and would no doubt be objected to by the trade, but several
of the rules framed under this section are aimed at preventing particular conditions which undoubtedly
exist in London at the present time as well as in New York, and the enforcement of some such rules
in London is clearly much needed.
In conclusion, I should like to acknowledge my indebtedness for information and assistance to
Dr. Thomas and several of the inspectors of the Stepney Borough Council, to Dr. Legge and
Mr. C. C. W. Hoare of the Factory Department of the Home Office, and to Mr. Davenport, the
secretary of the Mineral Water Bottle Exchange and Trade Protection Society.
W. H. Hamer,
Assistant Medical Officer of Health.