Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
[Report of the Medical Officer of Health for Barking]
This page requires JavaScript
Page 59
Bacteriological Examination of Meat Products
An investigation was carried out with the folio ng results: —
Sample No. | Material | Cultural 2 days Agar at 37°C | Examination 1 2 days A. gar 1 at 20°C | Coliform Reaction | Bact. Coli. | Staphy. Pyogenes. | Salmonella | Remarks |
---|---|---|---|---|---|---|---|---|
1 | Raw Beef Sausages | 600,000 | 75,000,000 | Pos. 0.1 | Pres. in 1.0 | Pres. in 0.1 | - | Unsatisfactory |
2 | Raw Pork Sausages | 500,000 | 1,200,000 | „ 0.01 | „ „ 0.01 | „ „ 0.1 | - | „ |
3 | Raw Pork Sausages | 400,000 | 1,400,000 | „ 0.1 | „ 1.o | „ „ - | - | Satisfactory |
4 | Raw Beef Sausages | 100,000 | 900,000 | „ 0.1 | — | — | - | „ |
5 | Pressed Pork | 4,400 | 600,000 | „ 0.1 | „ „ 1.0 | — | - | ,, |
6 | Saveloy | 300,000 | 2,400,000 | „ 0.l | — | — | - | „ |
7 | Pressed Beef | 240,000 | 560,000 | „ 0.1 | — | — | - | „ |
8 | Brawn | 22,000 | 64,000 | — | — | — | - | „ |
9 | Jellied Veal | 24,000 | 2,100,000 | — | — | — | - | Excellent |
10 | Black Pudding | 70,000 | 300,000 | — | — | — | - | „ |
11 | Meat Pie | 300 | Less than 1,000 | — | — | — | - | „ |
12 | Jellied Eels | Less than 100 | 5,000 | — | — | — | - | Satisfactory |
13 | Minced Meat | 90,000 | 540,000 | „ 0.l | — | — | - | „ |
14 | Corned Beef | 6,300 | 8,000 | „ 1.0 | — | — | - | Unsatisfactory |
15 | Pork Sausages | 800,000 | 36,000,000 | „ 0,00001 | „ „ 0.00001 | — | - | Satisfactory |
16 | Beef Sausages | 480,000 | 1,200,000 | „ 0.0001 | „ „ 0.001 | — | - | „ |
17 | Beef Sausages | 2,000,000 | 30,000,000 | „ 0.00001 | „ „ 0.001 | — | - | „ |
18 | Pork Sausages | 320,000 | 8,00,000 | „ 0.001 | „ „ 0.001 | — | - | „ |
19 | Beef Sausages | 220,000 | 700,000 | „ 0.1 | — | — | - | „ |
20 | Pork Sausages | 710,000 | 1,800,000 | „ 0.0001 | „ „ 0.0001 | — | - | „ |
21 | Luncheon Meat | 26,000 | 60,000 | „ 0.l | „ „ 1.0 | — | - | „ |
22 | Saveloy | 700 | 4,000 | — | — | — | - | „ |
23 | Frankfurter | 8,000 | 18,000 | — | — | — | - | „ |
24 | Luncheon Sausage | 2,800 | 19,000 | — | — | — | - | „ |
25 | Liver Sausage | 900 | 2,000 | — | — | — | - | „ |
26 | Saveloys | 900 | 6,000 | - | — | — | — | „ |