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The Justice's Order has the effect of giving control over the disposal of such meat coming
within the City of London and none of this material has since been released to retail butchers'
shops so far as meat passing under the control of the Port and City of London's Medical Officer
is concerned. Release to pet food shops has only been authorised in those instances where the
local Medical Officer of Health is satisfied that the meat will not be disposed of except for
animal feeding.
As from 31st August the exportation of all reject livers from New Zealand was prohibited.
Draft Regulations of the Ministry of Agriculture, Fisheries and Food for the staining and
sterilization of all unfit meat have been approved and early confirmation is expected.
LECTURES ON MEAT INSPECTION AT SMITHFIELD MARKET
When the Meat Inspectors' offices at Smithfield Market were built it was considered desirable
to incorporate a well-equipped lecture room with screen and epidiascope. This apparatus,
which allows for the visual reproduction of printed diagrams and illustrations on to a screen,
was transferred to the Civil Defence Department in 1939, and eventually to the Guildhall Library,
as it was found not to be entirely suitable for its purpose at Smithfield.
There has been a steadily increasing use of the lecture room by technical colleges in the
London area for their students attending lectures and demonstrations at Smithfield as part of a
regular course in meat inspection. Overseas teaching organisations introduce a number of
medical and public health students for training in this country, many of whom undertake part of
their course at Smithfield.
During 1958, 38 lectures and demonstrations were given.
FIRE AT POULTRY MARKET SMITHFIELD
In the early hours of Thursday,23rd January, fire was discovered in the honeycombed underground
part of the Poultry Market at Smithfield.
That part of the Poultry Marked above ground was totally destroyed and the fire continued
to burn in the underground passages and insulated stores for many days.
At the time, it was estimated that some 400 — 500 tons of meat and poultry were in the
affected part of the Market, of which it might be necessary to remove some 200 tons as and when
demolition work proceeded and areas were declared safe.
It was feared that increasing nuisance would arise from the decomposing flesh to which
access was limited by the speed of demolition and safety work, and a chemical manufacturer
was consulted as to the best means available to minimise offensive odour.
The task of removing the fire and water damaged meat and poultry was under the direction
of the Chief Meat Inspector, Mr. F.E. Thompson, and the staff meat porters under his control
volunteered to carry out the extremely dirty and offensive work. The Corporation contractors for
the removal of unsound meat offered their co-operation which was gratefully accepted, and
appreciation is due to them for their willing assistance in the provision of vehicles and the
removal and disposal of material often of no commercial value.
The Worshipful the Port and City of London Health Committee authorised the purchase of
protective clothing and other expenditure found to be necessary from time to time.
The work of removing the damaged and rapidly decomposing meat was commenced on 28th
January and was completed on 10th May.
In all, 311 tons of this material was removed, 180 tons from ground level, and 131 tons from
below ground level, the latter consisting mostly of offensive matter containing a large amount of
debris.
During this operation, 6,000 gallons of disinfectant was constantly sprayed over the debris,
and it is satisfying to report that few serious complaints were received as to offensive odour,
against which a number of letters of appreciation of the action being taken was received from
Market tenants.
Mr. Thompson must be commended for the admirable manner in which this extremely offensive
operation was conducted in keeping cause for complaint to a minimum, and the staff of meat
porters for their willing acceptance of what at times was a revolting and onerous task.
FOOD HYGIENE REGULATIONS, 1955 (CATERING ESTABLISHMENTS)
Messrs.Thompson and Flynn,the two public health inspectors who specialise in the hygiene
of catering establishments, report to the following effect:—