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12 tins Beetroot
133 tins Tomatoes
9 tins Ravioli
11 tins Meat and Vegetables
3 tins Stew
33 tins Stewed Steak
29 tins Beef & Dumplings
10 tins Meat Pudding
1 tin Steak & Kidney Pie
8 tins Sausages
85 tins Fruit Cocktail
64 tins Grapefruit Juice
6 tins Pineapple Juice
19 tins Orange Juice
2 tins Lemon Juice
40 tins Tomato Juice
4 tins Raspberries
345 tins Pineapple
209 tins Peaches
4 tins Gooseberries
7 tins Cherries
14 tins Rhubarb
48 tins Apricots
18 tins Grapes
178 tins Mandarin Oranges
21 tins Grapefruit
84 tins Plums
111 tins Pears
63 tins Prunes
48 tins Youngberries
2 tins Shrimps
102 lb.Pork (tinned)
185¾ lb. Pork
767 lb. Beef
11 lb. Veal
18 lb. Jellied Veal
14¼ lb. Fruit Pie Filling
6¾ lb. Fruit Cocktail
ll¼ lb. Tomato Puree
192 lb. Jam
15½ lb. Confectionery
448 lb. - ditto
256½ lb. Tapioca
4 lb. Dried Prunes
4½ lb. Apricots
60 lb. Split Peas
28 lb. Potatoes
207 lb. Biscuits
213½ lb. Spiced Buns
87 lb. Enriched Bread
22 lb. Cocoa Bread
24 lb. Sugar
2¾ tons Bananas
7½ stone Cod
1½ stone Haddocks
3 stone Whiting
8¼ stone Skate
72 Sausage Rolls
5 Pork Pies
7 Steak & Kidney Pies
130 Sugar Cakes
130 Chickens
Shellfish and Jellied Eels
The following samples were taken during the year for
bacteriological examination:-
Escallops 1
Cockles 7
Mussels 5
Jellied Eels ... .. 10
Whelks 1
Winkles 1
One of these samples was of an unsatisfactory standard and the
necessary investigations were carried out.
Cooked Meats
Sampling of these products continued during 1961, eighty four
samples being taken. Twenty-four were classified as unsatisfactory
because of bacteriological contamination which occurred during
storage and exposure for sale.