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41
Statistics regarding meat inspection are now much
more reliable compared with the period prior to 1925 when
the Meat Regulations came into force. The Regulations
require notice of every intended slaughter to be sent to
the Meat Inspector and for carcases and organs to be
retained for a prescribed period in order to give an opportunity
for examination.
The Regulations are not as strong as many could have
wished them to be, but they have enabled the work of
meat inspection to be carried out much more thoroughly
than was possible previously; moreover, meat retailers are
now much less likely to receive on to their premises any
diseased meat,, and the risk of unwelcome legal proceedings
is correspondingly reduced.
The total visits to food premises, including restaurant
kitchens, sausage-making rooms, ice-cream premises, etc.,
during 1931 was 2,236.
The following table shows the number of slaughter
notices received, the number and variety of animals referred
to, etc. More than two-thirds of the total visits to
slaughterhouses are made during the evenings or during
week-ends. Having regard to this it may be considered
very satisfactory that practically 100 per cent, of the
animals were inspected.