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1ll
Veterinary Surgeon at the Islington Cattle Market as to freedom from disease
after ante-mortem and post-mortem examination, and upon that Certificate to
issue attestation on Form A.
The Local Government Board have recently called attention to the
possibility of mistakes arising with regard to the identity of the animals, and
as the continuance of this particular trade depends upon the acceptance of the
Certificate by the United States Government, I suggested the advisability, in
the traders' interest, of the adoption of the following simple precaution with a
view to obviating the possibility suggested:—
That the carcases, after passing the ante-mortem examination by the
Veterinary Inspector at Islington, should be stamped on slaughter, and
the Certificate issued after successful post-mortem examination should
refer specifically to such stamp.
It was, of course, to be understood that such stamp would refer only to
freedom from disease, and would not in any way imply that the condition of
the animal qua soundness is good or otherwise, as obviously unforeseen
circumstances arising after attestation might prejudicially affect the meat, and
even render it totally unfit for food.
My suggestions on this point were agreed to by the Sanitary and Cattle
Markets Committees, and the system is now in operation.
Since I was appointed Certifying Officer in January, 1909, to the
31st December, 1910, I have issued in that capacity 66 Certificates— 27
to Hams, 17 to Bacon, 11 to Mutton, 2 to Lambs, 8 to Veal, and 1 to
Venison.
EXPORT OF MEAT FOOD PRODUCTS TO THE ARGENTINE.
The conditions controlling the export of Meat Food Products to the
Argentine, with regard to which I reported fully in 1908, are similar to those
in operation with regard to the United States of America and the Philippines,
with the exception that no ante-mortem or post-mortem examination is
required.
The conduct of this business, so far as the City is concerned, is highly
satisfactory, and has necessitated the issue by me, in my capacity as Certifying
Officer, of 139 Certificates— 136 relating to Hams, 1 to Cheese, and 2 to
Bacon.