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corresponding figures for 1930 were 16 and 50. The milk dealt
with on a large scale shows a similar improvement, 41 out of 45
samples proving satisfactory compared with 32 out of 44 in 1930.
Out of the seven samples of milk with a total bacterial count
of over 200,000 bacteria per c.c., four were of samples which had
been treated by heat. A defect in the technique which permits
of this number of organisms in the milk cannot result in the absolute
confidence in the safety of pasteurised milk which its advocates
claim. Pasteurisation has for long been advocated as an essential
treatment. It is possible the powers applied for by Manchester
will become generalised throughout the country. Whilst a desirable
measure for large scale distributing firms, it does not seem that
its use can justly be made applicable throughout the country.
The efficient small scale producers can produce a milk clean, safe
and fresh. Such milk will probably always find a market.
The distribution has commenced during the year, from a
number of premises, of milk in waxed paper containers. The use
of these non-returnable containers in place of the bottle will do much
to remove certain of the disadvantages in the present system of
distribution of treated milk.
(b) Meat and Other Foods.
Meat Inspection.
There are four slaughter houses in the district, one licensed
and three registered. To these, a total of 620 visits were paid
'luring the year. The carcases inspected numbered 2,382, and 5,722
Its of meat were condemned and surrendered.
Bakehouses.
There are two factory and two retail bakehouses in the district;
to these, 40 visits were paid in the course of the year.
In August, a piece of bread sold by a large distributing firm,
when broken was found to contain a maggot. A report from the
National History Museum states that this was the " larva of a
beetle known by the name of Trogosita mauritanica, Linn. This
is the species which the French christened the Cadelle. The
Cadelle is a well-known denizen in flour and grain. It may be
either predacious or vegetarian." The point of interest is the mode
of entry of this larva into the bread, which was made in a newly
created plant specially designed to exclude exposure of the food, or
contact by hand. The flour is first passed through a sieve of a very
fine mesh in all subsequent processes the bread is scarcely even
seen. The only method of entry which seemed possible, is that
a sackful of French flour, which, it was admitted, was added to the
test, was added after and not before the sifting process.