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Disposal of Unsound Pood
Unsound food Is, for the most part, removed by the Public Cleansing Department,
and tipped with other refuse, but large quantities of meat and fish are sent directly to
soap or fertiliser factories in the Borough.
Foodstuffs Condemned During 1957
Meat 2,294 tins Cream & Milk 1,871 tins
Meat 1 ton 12 cwt. 62¼ lbs. Vegetables 3,691 tins
Tongues 6 tons 7 cwt. 109 lbs. Potatoes 56 lbs.
Tomatoes 1,715 tins Onions 5 tons 17½ cwts.
Tomatoes 3 tons 5 ewt. 84 lbs. Carrots 7 wt. 80 lbs.
Cheese 1 cwt. 27* lbs. Fruit Juice 34 tins
Cheese 3,734 portions Cereal 213 paekets
Soup 165 tins Confectionery 62 lbs.
Fruit 5,911 tins Dried Fruit 33 paakets
Fruit (fresh) 4 cwt. 921bs. Glace Cherries 12 cwt. 97 lbs.
Jam & Marmalade 311 jars Ham 9 cwt. 7i lbs½
Pish 1,014 tins Ham 5 tins
Fish 77 lbs. Flour 2 cwt.
Winkles 1 bushel Biscuits 46 lbs.
Ground Almonds 10 lbs. Dried Milk 3 cwt.
Macaroon Paste 2½ cwt. Blancmange 79 packets
Baking Powder 60 packets Salt 48 lbs.
Margarine 6 lbs. Tea 26¼ lbs.
Butter l½ lbs. Sugar 87 lbs.
Cake Mixture 269 packets Flavouring Essence 96 bottles
Spaghetti, Macaroni 24 packets Spices 36 drums
Creamed Rice 6 tins Sauce & Pickles 11 jars
Suet 45 packets Sweet Corn 1 tin
Coffee 63 tins Pease Pudding 2 tins
Bacon 1 cwt. 9i lbs.
Food Samples
Details of the number of samples taken during the year are contained in the Annual
Report of the Public Analyst on pages 37-39 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 showed a
comparatively sharp rise over the two preceding years. This was accounted for by circumstances
outside the normal rate of adulteration as commonly understood, inasmuch as during 1954, 35%
the total foods found to be adulterated were oranges containing thiourea, and a further 25% of
the total were sausages, containing excess of the preservatives allowed by the Preservatives
Regulations, which is 450 pm of sulphur dioxide. The 1955 figure also revealed that sausages
comprised 25% of the total adulteration as in 1954 for the same reason, and 37% accounted
for by analytical confirmation of unsound foodstuffs. The figure of 1.7% for 1956 is below the
average of 2.3$ for the past 5 years and well below the figures for 1954 and 1955.
In 1957 the percentage rose sharply again, to 3.3%. largely due to items outside the
normal definition of adulteration and details of the eleven unsatisfactory samples and action
taken are given hereunder.
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