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5
Food Supply.—There is manifest a general improvement in
standard of cleanliness, it rests with purchasers to insist on being
supplied with a clean, wholesome article, prepared or stored under
hygienic conditions. Strict supervision has been maintained on
the milk supplies. The chemical standard was, on the whole, satisfactory.
13 samples out of 425 or 3.05% did not come up to statutory
requirements. It was, however, on the bacteriological side
that most concern was felt. Although clean and dirty milk are not
legally recognised, there being only one fluid, namely milk, as produced
by the cow; from the health standpoint the bacteriological
content is of greater moment than chemical composition. The
era of a clean raw milk is apparently a long way off, and consequently
it is necessary to advocate the second best, namely pasteurisation.
Efficient pasteurisation is a safeguard against milk infections
but it should not take the place of careful and cleanly production
and collection of milk. The large milk companies recognised
the importance of this and have in operation systems of checking
the cleanliness of milk received by them from farms, before it is
objected to pasteurisation. Farms sending in dirty milk are
warned and if no improvement results, the supply is stopped.
Out of a total of 302 samples of milk taken by the inspectors
60 fell below the very moderate standard of Grade A milk. Eleven
samples were found to contain tubercle bacilli. These samples
were derived from seven farms. The Milk Control Committee
have considered the present confusing nomenclature of graded
milks, and have drawn up and submitted a simplified classification
to the Ministry of Health. Over 90% of the milk sold in Croydon
is bottled milk; the days of the can and jug seem to be passing.
This his is all to the good if it is remembered that bottling only keeps
milk from external contamination in transit; it will not clean dirty
milk, and dirty bottles will make a clean milk dirty. The consumer
also cannot complain of the milk going sour if it is kept under
unsuitable conditions in the home. An innovation, which promises
to expand, is the retailing of milk in sealed cartons. This milk
is put into the cartons at the farm and the process eliminates all
human contact with the milk. Provided the milk at its source is
satisfactory, this is an excellent method of distribution.
Constant supervision has been maintained over bakehouses,
ice-cream factories and other food preparing premises, also over
eating houses, restaurants, and similar establishments. Infringements
of the Shop Hours' Act have been 59 less than in 1930.