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"(b) Lard, dripping, edible tallow and all other rendered animal fats must have a certificate, but
oleo oil, oleo stearine and premier jus are specially exempted, and will be admissible without
a certificate.
"(c) All other edible parts of an animal, i.e., offal, tongues, &c.,must have an official certificate.
But sausage casings are admissible without a certificate, also sausages and other prepared or
manufactured articles of food, i.e., canned meat, potted meat, &c., are admissible without a
certificate.
"Briefly, anything less than the entire carcase of an animal must have an official certificate. The only
exceptions are bacon and ham, sausage casings, sausages, potted and canned meats and things of that kind,
and three special classes of edible tallow.
"I think you may take it that the intention of the legislation is this : If there are any grounds for
assuming that any meat is derived from diseased animals or is, at least, of very inferior quality,
its importation is prohibited. If pleura or peritoneum is stripped or glands are removed it is presumed that
this is done to conceal disease, and meat which is in the form of scraps may be presumed to be of very
inferior quality, even if it is not from diseased animals.
"If there is no reason to doubt the quality or soundness of meat but the whole carcase is not available
for inspection in this country, it is admissible provided it has attached an approved certificate of inspection
by a recognised authority in the country of origin. If the whole carcase and head and lymphatic glands are
available for inspection here, it is possible for us to form a reasonably accurate opinion as to the condition of
the animal prior to slaughter, and therefore we do not need a certificate from abroad.
"There are certain exceptions to these general principles, such as bacon, ham, sausage meat, &c., for
which I am not in a position to give any reason.
"It should be understood that an official certificate does not exempt meat from such inspection as is
possible in this country.
"Yours faithfully."
Efficient meat inspection necessitates both ante- and post-mortem inspection of
the animal at the time of slaughter, and it is further essential that the internal organs
should be examined in relation to the carcase from which they are derived.
It is obvious, therefore, that the scope of the Inspector of imported meat is very
limited in that he has no knowledge of the condition of the animal prior to slaughter
and no internal organs are available for his examination. We are therefore obliged
to rely almost entirely on the "official certificate" from the country of origin, but if it
is desirable that this certificate should, from time to time, be checked, there are
practically only two tissues, the condition of which is any guide to our Inspectors,
namely, lymphatic glands and serous membranes.
Taking this fact into consideration, the Association of Port Sanitary Authorities
of the British Isles at their Meeting in November made certain recommendations
designed to facilitate the inspection of imported cuts of meat. These have been very
largely accepted and acted upon by the Meat Importers.
In December I was asked to read a Paper on the "Inspection of Refrigerated
Foods" before a joint Meeting of the British Association of Refrigeration and the
Society of Chemical Industry (Food Group). The Paper was as follows:—
"THE INSPECTION OF BEFBIGERATED FOODS.*
"When I was invited to read a Paper on the Inspection of Befrigerated Foods I declined the honour
because I did not think that I could do justice to the subject before a joint Meeting of the British Association
of Befrigeration and the Food Group of the Society of Chemical Industry. I explained that as a Medical
Officer of Health I was concerned with the fitness of food for human consumption, but that no doubt my
audience would wish to go further and consider those finer points of appearance, flavour, &c., of refrigerated
foods which make a great difference in their appeal to the public, but in regard to which I regret to say
I have no special knowledge. However, I was not allowed to decline the invitation, and I can only hope
that, though I cannot make any original contribution to this discussion, I may succeed in interesting you
in the point of view of a Port Medical Officer of Health.
"I would first of all like to say that though I have disclaimed any special knowledge regarding the
finer points of appearance, flavour, &c., of refrigerated foods, that does not mean that I regard such considerations
as of no public health significance. Food may be most attractive in appearance and yet be
unwholesome or innutritious, on the other hand it may look unattractive and yet be quite satisfactory
from a dietetic point of view; but it is, of course, well known that the flow of digestive juices is stimulated
by the smell, sight, taste, or even by the thought of an attractive meal, and therefore it is highly desirable
that food should not only be wholesome and nutritious, but that it should be presented in an attractive form
to the consumer. The Medical Officer of Health will therefore welcome every endeavour to market food in
such a way that it makes an appeal to the senses, provided that any method of treatment to which the food
is subjected does not involve the addition of any harmful substance, any detraction from its nutritive value,
nor, if it is an essential article of diet, any increase in price which will put it beyond the purchasing power of
the poorer section of the community.
* Reproduced by courtesy of the British Association of Refrigeration.