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certain methylene blue reduction test and shall be found to contain
no coliform bacillus in one-hundredth of a millilitre.
Pasteurised Milk is milk which has been retained at a
temperature of not less than 145° Fahrenheit and not more than
150° Fahrenheit for at least 30 minutes, and be immediately
cooled to a temperature of not more than 55° Fahrenheit.
On a sample being taken after pasteurisation, the milk shall be
found to contain not more than 100,000 bacteria per millilitre.
Licences, other than supplementary licences, authorising the
use of the special designations "Tuberculin Tested" and "Accredited
"by producers are granted by County and County Borough
Councils. All other licences under the Order may be granted by
Councils of County Boroughs, Boroughs, Urban Districts and
Rural Districts.
The Borough Council have granted licences to sell Tuberculin
Tested Milk to four firms in the Borough (comprising 10 premises)
and Pasteurised Milk to six firms (comprising 19 premises).
They have also granted a Pasteurising Licence to one firm.
(B) Meat.
Meat has always been thoroughly inspected in this Borough
so that very little change was necessary when the Public Health
(Meat) Regulations, 1924, came into force on the 1st of April,
1925. By these Regulations notice of killing must be sent to the
Medical Officer of Health.
Up to April, 1933, there had been no slaughterhouse in the
Borough for some time, but with the amalgamation of Ham there
is now one slaughterhouse to come under supervision.
Any meat surrendered or condemned is destroyed. If a large
quantity, such as a whole carcase is to be dealt with, arrangements
are made for it to be sent to a firm to boil it down. Smaller
quantities are burnt at the destructor.