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The new regulations allow a third method (the High Temperature
Short Time—H.T.S.T.) whereby the mixture is raised to and kept at a
temperature of not less than 175°F. for 15 seconds.
Certain safeguards are required so that the mixture is treated com
pletely, and for the return for treatment of any mixture which has not been
subjected to the temperature and time mentioned above.
The Public Health (Meat) Amendment Regulations, 1952
The amendment to the regulations appears to be necessary because of
the changed and changing standard of living. The Meat Regulations of
1924 defined meat as the flesh of cattle, swine, sheep or goats, including
bacon and ham and edible offal and fat which is sold or intended for sale
for human consumption, and animal means any animal from which meat is
derived. In 1924 when the Mnistry made the Meat Regulations, horses
and similar meat was not widely used for human consumption. Much
more meat of this kind has been eaten during recent years because of the
rationing. Consequently the definition of animal has been altered to meet
the changed conditions. 'Animal' is still defined as above, but it now
includes the following—Horse, mare, gelding, pony, foal, filly, stallion, ass,
donkey or mule. The definition of meat is therefore really extended to
cover the flesh of these animals. The word slaughterhouse is therefore
construed accordingly.
Methods and Criteria of Meat Inspection (Memo. 3/Meat)
For many years the standard for the inspection of meat has been set
by Memorandum 62 Foods, issued by the Ministry of Health. This mem
orandum has been the Food Inspectors "yard stick" since 1922.
The memorandum gave some recommendations as to steps to be
taken by slaughtermen when preparing carcases of butchers meat when
carcases have been damaged or found diseased. It also gave a suggested
routine to be followed by the Meat Inspector when examining carcases and
offals at the slaughterhouse or abbatoir, and finally further recommendations
gave guidance on conditions which would justify total condemnation
of carcases, parts of carcases, offals, etc.
It will be noted that details of the memorandum given above are
recommendations, and although generally accepted as standards by butcheers
meats inspectors, and during and since the war by the Ministry of Food
have no legal status. Because of the reasonableness of the memorandum
it has been accepted as stated and in Magistrates Courts.
It has for some time been realised that a revision of the memorandum
was due, and many Public Health officers thought that any new one would
be backed by law; those who advocated this have been disappointed because
the new memorandum has again been issued for the "General Guidance of
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