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I append a list of various foodstuffs condemned during the year:-

Chlnese Egg Albumen.
With reference to the 167 lbs. of Chinese egg albumen contained in the above list,
bacteriological investigations into samples of this commodity imported into this country
during 1955 revealed the presence of the Salmonella group of organisms. This group of
organisms is one of the three chief groups which cause bacterial food poisoning, and the
illness is characterised by acute gastro-intestinal disturbances.
Egg albumen is used largely by bakers and confectioners in the preparation of
marshmallow, macaroon paste, meringue powders and similar products and can also be
used by confectioners In the manufacture of sweets such as nougat.
The finding of food poisoning organisms in samples taken prior to general
distribution caused Medical Officers of Health of neighbouring boroughs to notify the
Department and give details of consignments to retailers in this Borough. On receipt
of this information the shops and food manufacturing establishments were visited and
the managements were advised that unless their manufacturing processes ensured that
the albumen was subjected to a temperature of at least 212° F. for at least 10 minutes
it was not advisable to use it. A number of manufacturers surrendered their stocks
immediately as a safety precaution and purchased albumen imported from either France
or Sweden.- In cases where the processing would not include complete sterilisation and
the albumen had not been delivered, the Medical Officer of Health notifying the Department
was advised and permission to deliver was withheld.
Experience has shown that although samples taken from a particular consignment
have proved negative, a test on limited samples is not conclusive evidence that the
bulk Is fit for food.
Food Samples.
Details of the number of samples taken during the year are contained in the
Annual Report of the Public Analyst, in this report the Public Analyst gives a table
of figures for the last 5 years showing the percentage of adulteration of the samples
submitted to him for analysis. The percentage of adulteration for the years 1954 and
1955 show a comparatively sharp rise over the three preceding years. This Is accounted
for by circumstances outside the normal rate of adulteration as commonly understood,
inasmuch as during 1954, 35% of the total foods found to be adulterated were oranges
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