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135
These results are instructive. Of the twelve Danish samples, two only
contained preservatives in extensive quantities.
The representatives of the American firms protested against the condemnation
of their goods on the ground that the quantity of preservative found was
small, but were not prepared to dispute the matter before a magistrate.
Instructions were at once cabled to the American packers to discontinue
sending their goods to the London market.
The consignors had a legitimate grievance, inasmuch as there is no fixed
legal limit as to the nature and amount of preservative permissible, but this
question will not arise again, as the importation of meat of this class is now
prohibited by the Public Health (Foreign Meat) Regulations now in force.
The question of boric acid in sausages is now sub judice, notice of appeal
having been lodged with regard to a conviction in a case of this kind at a
Metropolitan Police Court.
MARKING OF MEAT AT THE CENTRAL MARKETS.
In my Annual Report for 1907 reference was made to the suggestion that
the time was opportune for the Corporation to offer facilities for marking meat
that could be brought to a depot established for the purpose at the Central
Markets. The system would be a voluntary one, and a nominal charge made
for inspection and marking which might cover the expense incurred.
In April last year an opportunity appeared to present itself for initiating
a system of this kind. It arose in consequence of the receipt of an application
from a firm carrying on an extensive business as Preserved Provision
Manufacturers for certificates of official inspection of meat purchased by them
in the City Markets.
This was necessary, as the firm in question did considerable trade with the
United States of America, in which country such certificates were required
under Regulations made under Section II of the Pure Food Law, 1906, of
the U.S.A.
The facts being reported to the Committee, it was left to the Medical
Officer to take the necessary steps for making the necessary inspection and
the issue of certificates.
The following arrangements were then made for this purpose.
The Chief Inspector of Meat was instructed to arrange as to the method of
inspection, which could easily be carried out at the shops at Smithfield when
the meat is purchased, in order to avoid any unnecessary delay or trouble.