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tarrier responsible. In the case of D. L. the type was not identified, but it was considered desirable
retain him in isolation with his brother.
Despite treatment the brothers L. were not clear early in August when the school term ended.
They were allowed to go home as there were no other children there, and their parents were asked to
bring them up for re-examination just before the Autumn term began and before they actually
returned to school. The boys went to Professor Garrod's laboratory on September 9th. Swabs were
taken and it was found that in both boys the carrier condition had cleared during the holidays and
they were permitted to return to school.
No cases occurred in the school after the isolation of the three suspected carriers, and none have
occurred since.
Food Inspection.
The total amount of meat delivered at Smithfield Market was 289,883 tons, some 50,000 tons
more than in the previous year. The amount of diseased or unsound meat surrendered at the Market
was 212 tons; 50 tons more than in 1946.
At Leadenhall Market and City shops the amount of meat condemned was 23 tons, and in the
Cold Stores 5 tons.
Of the foodstuffs delivered at riverside wharves or at premises in the City, 454 tons were condemned
as unfit for human consumption.
Food and Drugs Act, 1938, and Food Regulations.
Of 397 samples submitted to the Public Analyst, 7 (1.8 per cent.) were found to be adulterated
or below the required standard of composition. Legal proceedings were not instituted as in each
case it was considered that a caution would ensure compliance with the required standards in the
future.
35 samples of milk were submitted for bacteriological examination. All but one passed the
Phosphatase Test showing satisfactory pasteurisation, but 22 failed on the Methylene Blue test
showing inferior keeping quality. No doubt this latter figure was unusually high by reason of the
exceptionally hot summer.
Ice Cream.
On May 1st, 1947, the Ice Cream Heat Treatment Regulations came into force.
Briefly, the Regulations require "cold mix" (i.e., ice cream constituted from a powder and
clean water only) to be converted into ice cream within one hour of reconstitution from the cold mix
powder, and thereafter the temperature must not be allowed to rise above 28°F. Ice cream mixture
made in any other way must be pasteurised, then quickly cooled and kept at a temperature not
exceeding 28°F. until sold, and if the temperature rises above 28°F., the mixture must be re-pasteurised
before sale.
The object is to start with a baeteriologically clean mixture, and then to ensure that it remains
only for the minimum time at a temperature at which any pathogenic organisms, which subsequently
gain access, could grow and multiply.
The control of temperature-time requirements really necessitates recording thermometers which
can be inspected at any time. Such provision in large plants does not present great difficulties, but
it seems doubtful whether the small manufacturer will be able to produce satisfactory evidence that
the time-temperature requirements have been fulfilled. For the presont the necessary recording
thermometers are not available and the Ministry of Health have extended until May 1st, 1949, the
period of validity of the special defence of inability to obtain cooling apparatus and thermometers.
Without much knowledge of recording thermometers, I have not great confidence in the reliability
of the records which will be obtained under the conditions in which some will be operating.
Fourteen samples of ice cream were taken during the summer months and were submitted for
bacteriological report. Judged by the methylene blue test, using the technique recommended by the
Public Health Laboratory Service, 4 were satisfactory (2 Grade 1 and 2 Grade 2). 10 samples were
unsatisfactory (Grade 4). In nine instances a total bacteria count and a determination of coliform
organisms were also carried out and in each instance this test confirmed the methylene blue grading.
9 samples were submitted to the Public Analyst. The fat content ranged from 10.85 per cent. down
to 0.8 per cent. The samples which were poorest in fat were also the dirtiest. In the case of three
unsatisfactory samples, the ice cream was manufactured outside the City and the Medical Officers of
Health of the districts concerned were informed.
During the year there were 15 new registrations for the sale of ice cream, and in one instance the
use of premises for the sale of ice cream was discontinued.
Handling of Food.
There is great scope for improvement in the handling of food at almost every stage from the
producer to the consumer. Under existing legislation, officers of Local Authorities can require the
provision of the means for cleanliness of premises, equipment and personnel, though at the present
time even these have to be scaled down becausc of scarcity of materials of all kinds. But neither
legislation nor inspection can ensure that the means of cleanlinoss are constantly and fully used.
This can only be achieved by close supervision by persons who are trained in food hygiene and can
exercise control and take disciplinary action when ncccssary; or by the training of tho actual food
handlers until cleanliness becomes a habit. How can such training be given and could it bo made
compulsory ? Some persons arc naturally clean or have been brought up to habitual cleanliness, but
even they would benefit from some instruction, since there is more in cleanliness than meets the eye.
Others are naturally casual and careless or think that in their menial tasks they cannot do any harm,
whatever their sins of omission or commission. How can the importance of scrupulous cleanliness be
brought home to all those who are concerned in the handling, transport, storage, preparation or serving