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REPORT OF THE MEDICAL OFFICER OF HEALTH
FOR THE CITY OF LONDON FOR THE YEAR 1948.
To the Right Honourable The Lord Mayor, Aldermen and Commoners of the Corporation of London.
55/61, Moorgate,
London, E.C. 2.
July, 1949.
My Lord Mayor and Gentlemen,
I have the honour to submit the following report on the work of my Department during 1948.
Vital Statistics.
In my annual report for the year 1947 I remarked that by reason of the small resident population
in the City, vital statistics are of little value as an indication of improvement or deterioration in the
public health. A single birth or a single death can make a very big difference in the birth rate or the
death rate.
There were only 44 births in the City, only one child died in the first year of life, and there were
no maternal deaths.
National Health Service Act.
On July 5th the transfer of the personal health services to the London County Council was
effected without any disturbance of their efficiency or the smooth running which has characterised
them for so many years, thanks to the cordial relations which have always existed between St.
Bartholomew's Hospital and the Corporation of the City of London. I regret the change in responsibility
for the services, which in the City will not be any advantage to the citizens ; but so far there
has been no change in the professional staff, nor in the time and place of clinics, and I doubt whether
those attending the clinics are aware that responsibility for them has passed to another authority.
For my own part I have received every courtesy from the Divisional Medical Officer of the London
County Council, who has kept me fully informed in regard to all matters affecting the personal
health services in the City. Nevertheless, I hope that some day the ancient City of London will be
permitted to manage its own affairs. It has the experience, the ability and the means to do so. It
was centuries old before County Councils and County Borough Councils were conceived, but it has
not grown senile. It is not swayed by fashion or by political expediency, but it is humane, perhaps
almost sentimental ; and generous ; it is progressive, but it recognises of old the will-o'-the-wisp
and the mirage.
Infectious Disease.
There was no outbreak of, or any incident in, relation to any infectious disease calling for special
comment during the year. No case of diphtheria occurred during the year, 75 per cent, of all children
under five years of age and 95 per cent, of all children between two and five years having been
immunised.
Food Inspection.
The total amount of meat delivered at Smithfield Market was 286,216 tons, some 3,500 tons less
than in the previous year. The amount of diseased or unsound meat surrendered at the Market was
115 tons ; 97 tons less than in 1947.
Over 21 tons of meat were surrendered at Leadenhall Market and City shops, and over 8 tons at
Cold Stores.
Of the foodstuffs delivered at Riverside Wharves or at premises in the City, 357 tons were
condemned.
Food and Drugs Act, 1938, and Food Regulations.
Of 473 samples submitted to the Public Analyst, 12 were found to be adulterated or below the
required standard of composition, the percentage of adulterated samples being 2.5.
Handling of Food.
The hygiene of catering establishments is of special importance in the City of London because
of the large daytime population. Since the war several factors have tended to lower the standard.
As a result of food rationing fewer City workers bring food from home, and the majority want a
substantial meal in the luncheon hour at a restaurant or cafe. Many catering establishments were
destroyed by enemy action, and many small catering establishments have launched out into the
service of main meals when they were only designed and equipped to serve light meals or snacks.
This has resulted in serious congestion in the kitchens, and moreover, since there have been queues
of people waiting outside, the staffs have had to work at very high pressure. It is obvious that under
these conditions of crowding and rushing, it is difficult to maintain a high standard of cleanliness,
even if the staff are adequate in number and appreciate the importance of hygiene in the handling,
preparation and service of food.
Some large catering firms put their staffs through a course of training, and are thus able to
include food hygiene in the instruction given ; in some small establishments the proprietors supervise
personally every detail of the work in their establishments and attain a remarkably high standard