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63
The introduction of the Milk (Special Designations) Order,
1936, brought about a change in the designations of graded milks
which will now be known as " Tuberculin Tested Milk," " Accredited
Milk," and " Pasteurised Milk."
Tuberculin Tested Milk is obtained from cows which have been
submitted to a tuberculin test at stated periods. It must be
produced under approved conditions and must conform to the
test laid down by the Order. If the milk is bottled at the place
of production the word " Certified " may be added after Tuberculin
Tested Milk. This milk may be pasteurised, if a special licence
has been obtained, when the word " (Pasteurised) " shall be added
after the designation.
Accredited Milk is produced from cows which have been
submitted to an examination by a veterinary surgeon once in
every three months. It shall comply with a standard test and
must not be treated by heat or in any other manner likely to affect
its nature or qualities.
Pasteurised Milk is defined as in the previous Order as milk
which has been subjected to a temperature of 145 deg. F. to
150 deg. F. for half an hour and cooled. It must conform to the
bacterial standard laid down by the Order.
Meat and Other Foods.—There were no infringements of the
Public Health (Meat) Regulations.
No meat is sold from stalls in the Borough.
There are three private slaughterhouses and in the course of
the year 48 sheep, 413 pigs and 41 calves were slaughtered in them.
All the animals were stunned by means of a humane implement and
all the meat was inspected.
There is no public slaughterhouse in the Borough.
In connection with the inspection of meat and other foods,
the following were found to be diseased or unsound and were
voluntarily surrendered for destruction:—