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20
Seventy-nine samples of milk were submitted for examination
by the phosphatase and methylene blue tests. 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 79 examined.
Seven samples failed to pass the methylene blue test.
Most of these occurred during 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. Even
with efficient pasteurisation and correct handling, milk may be
expected to sour quickly if kept at a shade temperature exceeding
65 °F, the rapidity of the deterioration increasing
quickly with a rise of temperature. Consequently this necessitates
additional precautions being adopted by the householder,
such as scalding, as soon as the milk is delivered. 1 have
noticed that milk is still often left on the front doorsteps of
some houses for long periods exposed to the sun which, of
course, just invited trouble of this character.
With the exception of tuberculin tested milk, all milk
sold in this district is, so far as I am aware, pasteurised. In
some cases tuberculin tested milk also is pasteurised.
FOOD SUPPLY.
As far as possible, watch is kept on premises where
foodstuffs are prepared or sold, which includes slaughterhouses,
butchers' and fishmongers' shops, bakehouses, dairies,
etc.
No animals were killed for sale in local slaughter-houses
during the year.
The following unfit foodstuffs were voluntarily surrendered
and destroyed or handed over for salvage:—
Chicken 50 lbs.
Fish 174 tins
Wet fish 149 stone
Salt 12 packets
Flour 88½ lbs-
Pickles 13 jars
Sauce 46 bottles