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67
All the milk shops are being brought up-to-date to ensure complete
cleanliness in dealing with their utensils and under the latest
Regulations it is to be hoped that a really satisfactory standard
will be reached and maintained.
Meat Inspection.
1. Meat Inspection.—This is still kept at a very high pitch
of efficiency. The Chief Sanitary Inspector and the District Sanitary
Inspectors hold special certificates for the meat inspection.
Slaughter-houses and butchers' shops are visited periodically.
During the year, 3343¼ lbs. of diseased meat were surrendered.
There are 7 slaughter-houses in use in the district, and each slaughter-house
received on an average 12.26 visits per month. There
were 50 butchers' shops in the district at the end of 1:930.
2. Public Abattoir.—There is no public abattoir in the district.
Slaughtering may take place at any time, subject to the
requisite notice being given. From time to time suggestions have
been brought forward as to the possibility of establishing an abattoir.
I have on every occasion advised against it, on the grounds
that I do not think that at the present time the expense is justified,
owing to the fact that by far the greater part of the meat coming
into the district is bought at Smithfield and inspected there. There
does not seem to be with the growth of the district any great demand
for further facilities for slaughtering at present.
3. Action under Section 117, Public Health Act, 1875. —
None during 1930.
4. Tubercular Meat.—There was none seized, but 2330^ lbs.
were surrendered during the vear.