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"During the year several consignments of tinned cherries were received from Italy containing
an excessive amount of sulphur dioxide for ordinary use, and owing to the attack of this acid on the
tinplate the odour was sometimes objectionable. Unfortunately, the Preservatives in Food Order
allows 350 parts of sulphur dioxide per million of fruit or fruit pulp and does not exclude its presence
in canned fruit, where its use is unnecessary. The cherries were passable for use in cocktails but
not as a sweet. Their importation appears to have stopped owing to their unpopularity. A sample
of such cherries was submitted by the St. Marylebone sampling officer on account of the odour when
attempts were made to eat the cherries as a dessert.
"A sample of luncheon meat, imported from abroad, was submitted owing to the can appearing
to be bulged and to the fact that some of the meat was of poor colour on the outer surface in contact
with the tinplate. The swelling was due to the fact that the can had been filled and sealed when
containing cold meat, and when placed in a fairly warm room the air had expanded. Many
continental packers fill cold and without a vacuum, whereas British and American packers employ
a vacuum, which is much more satisfactory. The poor colour of the meat was caused by insufficient
time being allowed, after adding potassium nitrate to the meat, for bacteria to reduce it to nitrite.
In contact with the tinplate the small amount of nitrite formed was reduced, leaving an unpleasant
appearance, but this did not make the meat unsatisfactory for actual consumption.
"A sample of processed cheese was received with a complaint about its odour and taste. Some
of this was submitted to Professor Crossley, of Reading University, who kindly pointed out that the
cheese was a processed "blue vein cheese." As such it should not have been sold on the ration, and
it was suggested that the matter be referred to the Ministry of Food.
"A patient, who was in the habit of taking dried parsley for rheumatism, complained that a
particular sample he had purchased caused diarrhoea and sickness, but your analyst could find no
cause for complaint. It is surprising how frequently some particular item of food is blamed for
sickness due to entirely different causes, and it is often difficult to know whether to suspect the food
or to look for other symptoms. In cases of this type greater collaboration between the family doctor,
the public health department and the public analyst would be of considerable assistance."
Legal proceedings were not advised in respect of any of the samples adversely reported upon by
the Public Analyst, and the matters were taken up, with satisfactory results, with the manufacturers,
wholesalers or retailers concerned.
The Labelling of Food Order, 1950, which substantially re-enacts in a consolidated form the Order
of 1946 and subsequent amending Orders, came into operation on the 1st November, 1950.
Milk.—There are 160 premises from which milk is sold. Inspections made numbered 189. Legal
proceedings were taken in respect of one case where there was failure to ensure that a bottle used
for containing milk for sale was, immediately before use, in a state of thorough cleanliness. The
defendants pleaded guilty and a fine of £20 was imposed, costs being awarded to the Council.
During the year 222 applications under The Milk (Special Designations) (Raw Milk) Regulations,
1949, and The Milk (Special Designations) (Pasteurised and Sterilised Milk) Regulations, 1949, were
received from 72 milk purveyors, and licences were granted as follow:—
Accredited milk 8 dealers'.
Tuberculin tested milk 46 dealers' and 13 supplementary.
Pasteurised milk 1 pasteuriser's, 59 dealers' and 16 supplementary.
Sterilised milk 1 steriliser's, 65 dealers' and 13 supplementary.
The average composition of the 67 genuine samples of milk analysed was: total solids, 12.28 per cent.;
fat, 3.53 per cent.; solids not fat, 8.75 per cent., as compared with the legal minima, namely,
11.50 per cent., 3.00 per cent. and 8.50 per cent. respectively.
Thirty-six samples of milk taken at the premises of two authorised wholesale firms operating
heat treatment plants were submitted to the test prescribed for the various designations. All were
reported to be satisfactory. Of 44 other samples of milk examined by the Council's Bacteriologist,
all were found to comply with the requisite standards.
Butter and Margarine Premises.—At the end of the year there were on the register 15 dealers in
margarine and 2 butter manufacturers. Fifty-five inspections of the premises were made.
Ice Cream.—The number of premises on the register was 148, which includes three where ice cream
is manufactured: 192 inspections were made. Four applications for registration were refused as the
premises in each case were considered to be unsuitable for the sale of ice cream.
Fifteen samples of ice cream were examined bacteriologically. Of these, ten were found to be
satisfactory and five were below standard. The question of the unsatisfactory samples was in each
case taken up with the manufacturers either direct or through the medical officer of health of the