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
Barking 1957
[Report of the Medical Officer of Health for Barking]
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MANUFACTURE OF SAUSAGES
At the present time there are 32 premises registered for the manufacture
of sausages. One of these establishments is a central factory
for several butchers shops under the same control. Another factory
produces sausages and other cooked meat foods for the wholesale
trade and distributes over a wide area of London and the County
of Essex.
The remaining 30 premises are butchers shops where the sausages
are made and sold in conjunction with their trade.
Routine regular sampling for chemical analysis has been maintained
and it is noteworthy to record that although there still remains
an absence of official standard for meat content in sausages, on no
occasion has there been a sample reported below 50% for Beef
Sausages and 65% for Pork Sausages.
BEEF SAUSAGES MEAT CONTENT
| No. of Samples | 50%—54% | 55%—59% | 60% plus |
|---|---|---|---|
| 9 | 2 | 4 | 3 |
PORK SAUSAGES MEAT CONTENT
| No. of Samples | 65%—69% | 70%—74% | 75% plus |
|---|---|---|---|
| 11 | 6 | 3 | 2 |
OTHER SAUSAGES
| No. of Samples | 40%—49% | 50%—59% | 60%—69% | 70% plus |
|---|---|---|---|---|
| 18 | 1 | 7 | 5 | 5 |
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