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REPORT OF THE VETERINARY INSPECTOR.
According to the statistics of the Superintendent of the Central Markets,
Smithfield, the weight of produce marketed during the year ending 31st December,
1911, constituted a record. The following figures obtained from the same source
are interesting.
Comparison—1911 and 1910.
Source of Supply or Classification.
1911.
Tons.
Ratio
per cent.
1910.
Tons.
Ratio
per cent.
Difference.
Tons.
Ratio
per cent.
United Kingdom
99,038
22.8
94,497
22.5
4,541 inc.
4.8
U.S.A. and Canada—British killed
29,048
6.7
29,714
7.1
666 dec.
2.2
U.S.A.—Chilled and Frozen
8,022
1.9
14,489
3.4
6,467 dec.
44.6
South American
152,312
35.1
122,346
29.2
29,966 inc.
24.5
Continent
48,523
11.2
52,772
12.6
4,249 dec.
8.1
Australasia
96,780
22.3
105,732
25.2
8,952 dec.
8.5
Meat, Poultry and Provisions
433,723
100.0
419,550
100.0
14,173 inc.
3.4
Fish
1,593
—
1,699
—
106 dec.
6.2
Total tonnage
435,316
421,249
14,067 inc.
3.3
When to the above figures are added the] details re Leadenhall Markets and
City Shops, Cold Stores, Aldgate Market and Slaughterhouses, some idea may be
formed as to the amount of work done during the year re meat and food inspection.
At times the work has taxed the efforts of the staff to the utmost.
A considerable quantity of the meat deposited on the markets imported from
foreign countries bears an official stamp, showing that such meat has been examined
and certified free from disease. The results of our examinations show that in the case of
certain countries, a considerable amount of reliance can be placed on the value of the
stamp affixed. This makes the work of inspection in the markets somewhat easier.
Unfortunately the same cannot be said for meat arriving from all parts of the
United Kingdom, there being no official indication on any carcase to show where it
has come from or if it has been inspected, with the result that every piece of British
meat placed on the market has to be treated by the Inspectors as unexamined. This
not only creates much work, but no credit can be given to provincial towns where a
good system of meat inspection may exist, as we have no knowledge from whence
the meat has come. Some criticism against our system of inspection has been made
lately by persons who have little, if any, knowledge of the quantities of meat passing
through the markets, or the difficulties to be contended with. That criticism I have
no doubt you will deal with, but I may state, from practical experience, that any
person who suggests that every piece of meat leaving the markets should be officially
inspected, only exhibits his lack of knowledge of the subject.
The Meat Inspectors endeavour to the best of their abilities to secure a pure
food supply to the public, but the responsibility of the condition of the meat sold
by the salesmen legally rests with them, and let it be said that they recognise
their duty to the public and act up to it by giving the Inspectors every assistance.
The wonder is, considering the quantities of meat dealt with, so very little escapes
careful observation.