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details of the significance of these tests in previous reports, but
it may be helpful for me to remind members that the phosphatase
test determines whether or not the milk has been adequately
heat treated and failure to pass the methylene blue test indicates
that the milk may not be of good keeping quality.
The greater importance must be attached to the phosphatase
test as correct heat treatment or pasteurisation reasonably ensures
that all pathological organisms have been eliminated. Only one
failure to pass this test was recorded out of the 76 examined.
Seven samples failed to pass the methylene blue test. Most
of these occurred during very hot weather when it is recognised
that milk kept at an atmospheric shade temperature of above
65°F. will not remain sweet for any lengthy period. The interpretation
of Article 2(b) 7(3) of the Milk (Special Designations)
Order 1946 has been open to much discussion, and, if what
appears to be the true definition is established, the test should
not be applied when the atmospheric shade temperature at the
laboratory at any time exceeds 65°F. This renders the methylene
blue test futile at a time when it is most needed.
To me it indicates that the Authorities recognise the fact
that even with efficient pasteurisation and correct handling, milk
may be expected to sour fairly quickly if kept at an atmospheric
shade temperature exceeding 65°F., the rapidity of the deterioration
increasing rapidly with increase of temperature. Consequently
this necessitates additional precautions being adopted by the
householder such as scalding as soon as the milk is delivered.
This is confirmed by the fact that the Minister of Food thought
fit to publish details of methods of keeping milk fresh during
the hot weather which included scalding.
I have noticed that milk is often left on the front doorstep
of houses for long periods during the heat of a summer day,
which, of course, just invites trouble of this character.
FOOD SUPPLY.
As far as possible, watch is kept on premises where foodstuffs
are prepared or sold, which includes slaughter-houses,
butchers' and fishmongers' shops, bakehouses, dairies, etc.
The following unfit foodstuffs were voluntarily surrendered
and destroyed or handed over for salvage :—
Condensed milk 33 tins
Evaporated milk 884 tins
Household milk 2 tins
Vegetables and fruit 273 tins
Beans 119 tins
Meat and vegetables 33 tins
Fish 166 tins