London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Marylebone 1913
[Report of the Medical Officer of Health for St. Marylebone, Metropolitan Borough]
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| Articles submitted for Analysis. | State whether the sample was submitted to the Analyst by an Officer acting under direction of a Local Authority, under Section 13 of Act, and, if so, the name of such Authority. | Result of Analysis ; showing whether the sample was Genuine or Adulterated, and if Adulterated, what were the nature and extent of the Adulteration. | The sum paid in respect of the Analysis. | Observations. |
|---|---|---|---|---|
| 8 jams | Food Inspector, | Genuine | £500 per annum in respect of 700 sam ples. Over that num ber 7/6 per sample | These were test samples. |
| 4 Dover's powder | St. Marylebone | Do. | These were test samples. | |
| 1 ammoniated tincture of quinine | Borough Council | Do. | This was a test sample. | |
| 1 currants | Do. | This was a test sample. | ||
| 1 coffee | Do. | This was a test sample. | ||
| 1 flour | Do. | This was a test sample. | ||
| 1 lime juice | Do. | This was a test sample. | ||
| 1 ipecacuanha wine | Do. | This was a test sample. | ||
| 1 bleaching powder for flour | Consisted essentially of calcium phosphate | |||
| Total Number of Samples analysed during the Quarter 228 | ||||
| Number of Samples adulterated 8 | ||||
SUMMARY.
Number
Adulterated
| 1st Quarter | 280 | 9 |
| 2nd ,, | 285 | 16 |
| 3rd ,, | 268 | 12 |
| 4th ,, | 228 | 8 |
| Totals | 1,061 | 45 |
REPORT OF THE PUBLIC ANALYST, 1913.
During the year 1913, 1,061 samples were submitted for analysis. Of these
45 were certified to be adulterated—a little over 4 per cent. This is an increase of
more than 1 per cent, of adulteration as compared with 1912.
The samples comprise dairy produce, condiments, saccharine substances,
non-alcoholic beverages, farinaceous foods and various drugs; but with the exception
of a sample of cider and one of medicinal wine, no ordinary alcoholic drinks, i.e.,
beer, spirits or wine.
The dairy produce examined accounts for 91.4 per cent. of the total samples.
This large proportion amply explains the apparent increase in the percentage of
adulteration—the temptation and the facilities are both greater than in other classes
of food.
Milk.—Out of 536 samples 37 were certified to be adulterated; all of these
save three were simply deficient in milk fat, the deficiency being from as little as 3
per cent, up to as much as 70 per cent. milk fat abstracted. Of the remaining three,
two contained added water from 12 to 13 per cent., and another sample was watered
to the extent of 23 per cent., and was deficient in milk fat 13 per cent.
Although most of the samples of milk were artificially coloured, preservatives
were absent—indeed it is quite exceptional now to find even in the height of summer
any preservative in milk.