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INSPECTION AND SUPERVISION OF FOOD.
Milk.
There is one cowkeeper on the register as a producer of milk.
During the year 8 purveyors of milk were added to the register and
12 were removed, having ceased business. At the end of the year there were
37 purveyors of milk on the register. This number includes 12 purveyors who
were registered with respect to premises occupied for other purposes for them
to retail milk in sealed receptacles only, and 2 purveyors who had purchased
businesses from others who were already on the register.
During the year one case of contravention of milk legislation was taken
to the police court. This was for an offence under Article 6 of the Milk and
Dairies Order, 1926, and an offence under Section 6 of the Milk and Dairies
(Consolidation) Act, 1915. The offences were for being an unregistered purveyor
and also for having the cart and utensils improperly marked. A conviction was
obtained and a fine of £2 imposed.
Under the Milk (Special Designations) Order, 1923, 32 licences were
granted during the year, 5 for the sale of Certified Milk, 11 for Grade A
(Tuberculin Tested) Milk, 12 for Pasteurised Milk, 2 for Grade A Pasteurised
Milk, and 2 for Pasteurisation.
Control.
Samples of milk, designated and undesignated, are examined for bacterial
count. These examinations are performed at the National Institute of Research
in Dairying, at Reading. Immediately after the samples are taken they are
sent by train to the Institute and they are nearly always examined between
four and six hours after being taken.
It is difficult to compare any two samples unless they are taken and
examined under exactly the same conditions, and normally the general bacterial
count is much higher in the summer than in the winter, and is much higher the
longer the time that has elapsed since milking. A large count of general bacteria,
together with the presence of b. coli in 0.1 c.c. or smaller numbers of bacteria
together with b. coli in 0.01 c.c., is usually taken as an indication that the milk
is unsatisfactory. In these cases the attention of the vendors is drawn to the
fact, and advice is given to them in order to help them exercise more care in
the handling of the milk and utensils.
On the whole a bacterial count is a very good indication of general
cleanliness and this appears to be improving.
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