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Milk Vessels.
Considerable attention continues to be given to improving the methods of cleansing
and sterilising milk bottles and utensils. Under Article 21 of the Milk and Dairies
Order the use of steam or boiling water for scalding all milk vessels is required. The
cleansing of bottles in which milk is delivered is a matter which often receives insufficient
attention. Milk bottles are included under Article 21 of the Order and therefore should
be cleansed by means of steam or boiling water in the same way. Exposure of milk
bottles and utensils to steam is necessary for the protection of the public. It is also
an advantage commercially as when the bottles and milk receptacles are sterilised the
milk keeps better and the dairyman gains thereby.
A problem to which attention has been called before but, because of its importance,
is again repeated here, is one which affects both the milk retailers and the general public,
and is that of the disposition of empty milk bottles. These, if they are not handed to
the milk purveyor at his next call, should be placed in a position where they cannot easily
be contaminated. The doorstep is not ideal for this purpose, but is very much better
than the method commonly adopted of leaving the bottle on the pavement. This latter
method gives rise both to a great deal of bother from bottles which become broken
through being knocked over while on the pavement, and it also allows the bottle to
become much more easily contaminated than it would be otherwise. When it is realised
that the usual methods of sterilising bottles are gauged so as to sterilise bottles which
are only contaminated in a minor degree, it will be realised that if a bottle is heavily
contaminated the attempt at sterilisation may be ineffective.
Meat and Other Foods.
It is constantly borne in mind that unsound food may be exhibited for sale,
consequently regular visits are made to inspect the carcases of recently slaughtered
animals and watch is kept on premises where meat, fish and other foods are sold or
prepared for sale. Most of the meat supplied to the district comes from the London
Smithfield Market.
During the year a total number of 210 visits were paid to places where food is
prepared.
During 1939 there was one registered slaughterhouse in the district. There is
no public abattoir.
In connection with the inspection of meat and other foods the following were
found to be diseased or unsound and were voluntarily surrendered for destruction:—
Pork 88 lbs.
Carrots 58 1bs.
Potatoes 672 1bs.
Assorted tinned goods 2,823 1bs.
Fish 59 1bs.
Adulteration.
The Food and Drugs (Adulteration) Act is administered by the County Council.
No figures are available for 1939.
Chemical and Bacteriological Examination of Food.
The chemical or bacteriological analyses of samples taken by the Health Department
are carried out by the Clinical Research Association.
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