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The retailer was unaware of the presence of the preservative as the seasoning mix
supplied to him was labelled as non-preserved. It was ascertained that there had been
a mistake in the marking of the seasoning mix at the factory and a subsequent sample
proved to be genuine.
(r) Pate de Cailles.
This sample was in a badly soiled can the internal surface of which was discoloured.
The pate was considered to be still fit for human consumption but the
retailer surrendered his stocks for destruction. There was also an infringement
regarding one of the ingredients listed on the label. The distributors were informed
but it was found that they had no further stocks of the product and were ceasing
its distribution.
(4) Milk Supplies and Sampling.
Licences granted authorising dealers to store and sell designated milks were as
follows:
Ultra Heat Treated 30
Pasteurised 92
Sterilised 61
Untreated 31
There are no processing plants in the Borough but there is one Dairy Farm which
is registered by the Ministry of Ariculture, Fisheries and Food.
Seventy-three samples were submitted for examination and all were found to
satisfy the prescribed tests. Three samples of raw milk were also submitted for
examination for the presence of brucella abortus, brucella melitensis and mycobacterium
tuberculosis. These were reported upon as being negative.
(5) Ice-Cream Manufacture and Sampling.
There are eight manufacturing establishments in the Borough and 539 registered
for the storage and sale of ice-cream. The manufacturing establishments comprise one
in which the ice-cream is pasteurised by heating to a temperature of not less than
160° F for at least ten minutes, and 7 in which a sterilised mixture is used and the
process of manufacture is completed by freezing only.
Two hundred and eighty eight samples were taken and upon examination were
graded as follows:
Grade 1 — 182 Satisfactory.
Grade 2-45
Grade 3 — 54
Grade 4-7 Unsatisfactory.
Samples were taken from premises where ice-cream is manufactured, and cafes
and restaurants where it is served from a bulk supply. Investigations regarding unsatisfactory
samples were carried out and appropriate advice given in order to effect an
improvement.
(6) Other Foods.
Three hundred and nine samples of other foods were examined comprising raw
and cooked meats, pies, sausage rolls, natural and artificial creams, cream cakes, shellfish
and water cress. All were reported upon as being satisfactory with the exception
of four samples of natural cream (three of which were considered to be fairly satisfactory
and one unsatisfactory), and a sample of boned ox cheek. Appropriate
investigations regarding the creams were carried out and repeat samples proved to be
satisfactory, The sample of boned ox cheek was found to contain organisms of the
salmonella group and identified as Salmonella dublin. An investigation was carried
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