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carcases were from Poland, and had been imported into this country via Danzig. No inspection
label was attached to the carcases, but they bore stamp imprints which presumably was
evidence of inspection. These impressions were made on the ears and feet of the carcases
but were illegible.
On examination, five of the pig carcases showed lesions of tuberculosis in the submaxillary
lymph glands, and were seized. Abnormalities were observed in the same glands of three
other pigs, the heads only of which, however, it was necessary to condemn. The whole consignment
was slightly out of condition, probably due to the fact that the carcases had during
transit, been stored in "pack" instead of being hung up as is customary with chilled carcases.
Later in the year, a considerable number of Belgian sheep carcases, said to be Polish
sheep transported alive to Ostend, where they were slaughtered and transhipped in a fresh
state, were deposited in the Central Markets. A large number of these carcases were seized
on account of their emaciated and hydræmic condition. The condition was so obvious that it
was difficult to understand how they could have been passed as fit for food, and permission
granted for certified labels to be attached to them.
The facts were communicated to the Consul-General for Belgium, and to the Ministry of
Health, in order that steps might be taken to ensure that meat imported from Poland and
Belgium to this country should be examined both before and after slaughter in accordance
with the Regulations operative here.
Subsequently I received from the Belgian Consul an explanation of the circumstances
and an assurance that the Belgian Government had "just issued definite orders to the Medical
Officers of Health at Ostend and Anderlecht to refuse henceforth the Government label for
carcases found in an emaciated condition."
It should be added that only three pig carcases, arriving at the Central Markets from
Belgium, have since been condemned up to the end of the year.
THE PUBLIC HEALTH (MEAT) REGULATIONS, 1924.
Meat and meat products are second only in importance to the cereals as food for the inhabitants
of this country. Our climate permits the consumption of animal food throughout
the year, and, despite seasonal changes which provide variations in the customary demand,
meat in some form is a constant in the components of the diet of the majority of people.
A review of the progressive stages through which the business of providing meat in
sufficient quantity has developed in order to meet the present-day needs of the community
is unnecessary. It is sufficient to say that from a parochial or domestic enterprise it has
grown to one of world-wide importance and one which, with the aid of science, has produced
great organizations engaged in the supply, transport and distribution of meat from both home
and foreign sources.
Some of the principal centres of the meat trade of this country are situated within the
boundaries of the City of London. They include every branch of the operative business from
the time animals are slaughtered, or (in the case of foreign meat), the carcases are landed at
the wharves, to the actual delivery of meat to the consumer.
Smithfield Market in 1925 received no less than 465,822 tons of meat, or a daily average
of approximately 1,517 tons. These supplies included fresh meat from all parts of the
United Kingdom and the Netherlands, and frozen and refrigerated meat from more distant
exporting countries such as Australia, New Zealand and Argentina. The City wharves, cold
stores and railway depots, with auxiliary systems of transport, act as means by which meat
reaches the market, from whence it is subsequently distributed by road and rail throughout
London and the Home Counties.
The subjects of meat inspection and distribution in an area of such conditions, have
always received the close attention of the City Corporation, and the extent of the responsibility
entailed may be realized when it is known, in addition to the quantities of meat received, how
varied are the sources of supply and the methods of transport employed in the business which
include all kinds of vehicles, from hygienically planned and specially constructed vans,
to open hand barrows.
Normal deteriorative changes are accelerated by the manipulation which is necessarily
incidental to the marketing and carrying of such a perishable commodity, particularly during
the warm weather ; it is, therefore, essential that precautions should be taken to reduce
contamination to a minimum.
The conditions under which meat has been handled in the past have been known to be
far from satisfactory. The Sanitary Committee found that no powers existed under which
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