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continued throughout the year.
Twenty-nine were visited and swabs taken of 435 dinner plates, spoons and forks
after washing and sterilising. These were submitted to bacteriological examination
and it is satisfying to record that only ten of these were unsatisfactory. This
was a decided improvement on those taken in 1961. When unsatisfactory results are
obtained the methods of washing and sterilising are checked by the Public Health
Inspectors and the swabbing repeated until satisfactory results are produced.
Of 35 samples of washing water taken, twelve were found to have a high bacterial
content. On checking this was found to be due to -
(a) as much waste food as is reasonably possible not being scraped from
plates etc., before they are placed in the washing water. If undue
quantities are allowed to enter the water the action of the steriliser
is expended in dealing with the bacterial content of these instead
of acting on the utensils.
(b) washing water being allowed to remain in use too long before changing
and not being at a suitable temperature.
(c) the correct quantity of detergent/steriliser not being added.
All 35 samples of rinse water taken were, however, satisfactory, which indicates
the value of sterilising sinks. In these the crockery and utensils are
placed, in racks or trays, in water at a temperature of about 82 °C. This not only
destroys any bacteria remaining on the articles but also raises the articles to a
temperature which renders cloth-drying, with its risk of re-contamination, unnecessary.
FOOD AND DRUGS SAMPLING
I am indebted to Mr. John O'Keefe, O.B.E., Chief Officer, Public Control
Department, Middlesex County Council for the following report on the work carried
out by his Department in the Borough of Hendon in the sampling of food and drugs
and in the administration of the Merchandise Marks Acts, 1887 - 1953 and the
Labelling of Pood Order, 1953