London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
West Ham 1957
[Report of the Medical Officer of Health for West Ham]
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There are, In addition, several items arising from the report which are also of
interest
Milk
10 samples of milk were taken in course of delivery to the schools and hospitals
in the Borough, 7 for chemical analysis and 3 for bacteriological examination. All were
returned as satisfactory.
Sausages
A total of 7 samples of sausage were taken of which 3 were pork and 4 beef. The
average meat content of the pork samples was 69.9% and that of the beef 60.7%. These
averages are above the unofficial standards of 65% for pork and 50% for beef.
Ice Cream
15 samples of ice cream were purchased for chemical analysis, all of which oomplied
with the standards laid down for this commodity by the Food Standards.(Ice Cream) Order 1953.
The Order provides, inter alia, that ice cream must contain at least 5% fat, 10%
sugar and 7½% milk solids other than fat. An analysis of the figures returned by the Analyst
of the 15 samples submitted show an average of 10.7% fat, 15.4% sugar and 11.1% solids not
fat, which is greatly in excess of the minimum required by the law.
The fat content in ice oream Is not necessarily fat derived from milk and the use of
the word "cream" is apt to be misleading. Margarine is the ingredient very largely used to
supply the fat content. Cream derived from milk is sometimes used if a high class product
is required. This is not in common use, however, as the cost of the completed article would
be prohibitive.
In addition to the above, 23 samples of ice cream were submitted to the Public Health Labatory Service for bacteriological examination and the following results were returned:-
| Grade | Number of Samples |
|---|---|
| 1 (Good) | 10 |
| 2 (Average) | 9 |
| 3 (Bad) | 2 |
| 4 (Very Bad) | 2 |
In the cases of the 4 samples falling into categories 3 & 4, return visits were made
to the retailers and further samples taken, all of which were Grade 2.
Ice Lollies
3 samples of ice lollies were purchased for chemical analysis, and another 2 were
submitted for bacteriological examination, all being pronounced satisfactory.
In recent years these lollies have been made in plastic or copper moulds, and not in
the lead moulds which caused a certain amount of concern when this form of ice first became
popular, so that, the risk of contamination being very much reduced, it has not been necessary
to take so many samples.
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