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Under these circumstances it is rarely possible to obtain for examination any residue
of the meal responsible, and in this case it is not even possible to say that a particular
item was probably the cause, because, as had already been said, the only foods which had
been eaten by all the cases were potatoes and sprouts, neither of which is likely to give rise
to food-poisoning.
Food Inspection.
The total amount of meat delivered at Smithfield Market was 368,196 tons—62,952 tons
more than in the previous year. The quantity found by the inspector to be unfit for human
consumption and voluntarily surrendered was 563 tons. In cold stores 67 tons and in Leadenhall
Market and City shops 13 tons were condemned.
A great variety of foodstuffs is landed at riverside wharves in the City and 330 tons were
condemned as unfit for consumption.
Food Hygiene.
Ministry of Health Circular 1/54 requires Medical Officers of Health in their Annual Reports
for 1953 to give information under the heading 'Clean Food Campaigns', as follows:—
(1) the number, if available, of food premises in the area, by type of business;
There are 961 catering establishments in the City. It is not possible to give the number
of food premises in total let alone by type, except for those which are required to be registered
under Sec. 14 of the Food & Drugs Act and which are dealt with under item (2) below.
There are very large numbers of food premises of all kinds from cold stores to fruit
stalls. The main concentrations are in and around the three great markets, Smithfield,
Billingsgate and Leadenhall, but food shops of various types are scattered all over the City.
(2) the number of food premises, by type, registered under Sec. 14 of the Food & Drugs
Act, or under local Acts, and the number of dairies registered under the Milk and Dairies
Regulations, 1949:
Premises Registered for. No. of Premises.
Sale and storage of ice cream 90
Manufacture of ice cream 1
Selecting & testing sausage casings 8
Manufacture of sausages 18
Manufacture of meat pies 4
Manufacture of brawn, etc. 6
Cooking of hams 10
Preparation of chutney 1
Preparation of fish paste 1
Preparation of jellied eels 6
Preparation & bleaching of tripe 1
Boiling of shellfish 8
Brining of meat 20
Pickling & bottling of mussels 3
Pickling & bottling of vegetables 1
Smoking of bacon 2
Manufacture of processed cheese 1
The number of premises on the Register under Sec. 14 of the Food & Drugs Act, 1938, was
154. Some are registered for more than one of the above processes.
Premises Removed from Register. No. of Premises.
Sale of ice cream 12
Food preparations, sausages, etc. 4
There are 8 Dairies registered under the Milk and Dairies Regulations, 1949, and a considerable
number of other premises from which milk is supplied only in the properly closed and
unopened vessels in which it is delivered to the shop, or in which milk is sold for consumption
on the premises only.
(3) the number of inspections of registered food premises, with informative comment
as necessary;
In premises registered for the sale, manufacture and storage of ice cream, 132 inspections
were made. 4 premises were found to be unsatisfactory, but the conditions are now
remedied.
In premises registered for the manufacture of sausages, etc., 83 inspections were made.
46 premises were found to have unsatisfactory conditions, and 207 re-inspections were made
regarding these. In all but 10 of the premises the unsatisfactory conditions have now been
remedied, and in these 10 the work is in hand or on order.
(4) any new educational activity (e.g. inauguration of clean food guilds or of lectures
on food hygiene), and the progress of established educational activity;
There is no organised teaching of food hygiene in the City of London. I have from time
to time carefully considered and discussed with my staff the possibility of establishing a
Clean Food Guild and of arranging lectures on food hygiene, but we have always come to
the conclusion that neither would be of real practical value in the City of London. The City
is not a residential area, and the catering business is almost entirely a lunch time trade.
The employees live some considerable distance from their work. They arrive in time to
prepare for a tremendous rush between noon and 2 or 2.30 p.m., clear up and return home.