[Report of the Medical Officer of Health for Barking] page 59

Barking 1958

[Report of the Medical Officer of Health for Barking]

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Page 59

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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	-	—	—	—	„