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of refrigeration established. New Zealand, faced with the problem of gross surplus of meat
from sheep considered to be too old for wool production, was quick to see the possibilities of
this. One of the first frozen meat cargoes ever carried was that by the clipper ship "DUNEDIN"
of 1,250 tons which was fitted with insulated meat chambers, a boiler and machinery plant. The
ship had to freeze down the cargo. Altogether 3,521 sheep, 449 lambs and 22 pigs were loaded in
Port Chalmers in February, 1882. After an eventful voyage of 98 days during which the ship
caught fire, the cargo was eventually discharged in the Port of London, only one carcase being
unfit for food. A handsome profit was made from the voyage. The meat trade with New Zealand
thereafter expanded with phenomenal speed.
During the period to 1900, the inspection of ships, both foreign and coastwise, and canal
boats gained momentum. Terminal fumigations, by burning sulphur, became standard practice
whenever a case of infectious disease was landed from a ship. The improvements to crews quarters
as a result of port sanitary intervention, was so noticeable that the Medical Officer of Health of
the Port of London, Dr. Col I i ngridge, wrote in 1889 "the merchant seaman of today is far more
cared for and looked after than he ever was and if sufficient care be taken to prevent his being
spoiled, there can be no doubt that the owner in the long run will reap the benefit". In the same
year the Port Medical Officer suggested that plans of new ships should be submitted to port
sanitary authorities so as to rectify sanitary defects at the time of building. It is perhaps singular
that of all the recommendations made by port sanitary authorities during a century of service,
this is the only one \tohich has not been adopted.
In 1891 a conference of medical officers of health of the larger ports was held in Hull. A
"Memorial" was drawn up for presentation to the Board of Trade. It asked for an increase in
the cubic space allocated to seamen from 72 cu. ft. to 150 cu. ft.; the lining of iron fo'castle
deckheads with wood and the provision of lavatory and bath accommodation for the crews of ships.
Cholera again raged in Europe in June, 1892. A special conference attended by port medical
officers of health was held at the Mansion House in London in December of that year. This resulted
in contingency plans being laid down which, amongst other things, required the disinfection
of clothing by superheated steam. This was the introduction of steam disinfection.
The Port of London Sanitary Committee initiated a Conference of Port Sanitary Authorities
in England and Wales on the 17th February, 1893, which was attended by 108 delegates representing
41 authorities. Later in the year, an International Conference was held in Dresden. England
was a signatory and all ports were expected to conform to the spirit of the convention in relation
to the sanitary inspection of ships, the isolation of diseased persons, the disinfection of contaminated
goods and maritime measures to be adopted in relation to infected and suspected ships.
Another problem of this period was the nuisance arising from the stench from manure discharged
into barges from cattle ships. These remained undischarged for several days within the
docks until the cattle had been slaughtered and the Board of Agriculture Inspector passed the
cattle as healthy. Byelaws for the prevention of nuisances arising from such offensive cargoes
were made on the 29th December, 1894, by the London Port Sanitary Authority.
1895 saw the introduction of the Board of Trade's Instructions relating to the "Survey of
Master's and Crew's spaces". Several important modifications were introduced and these were
without exception in accord with the general policy of the Port Sanitary Authority.
The turn of the century saw the identification of plague with the ship rat. The Local Government
Board issued a memorandum setting out the precautions to be taken to prevent rats getting
from ship to shore. Ships arriving from plague infected ports, or ships found to be infested with
plaque infected rats, were required to be fumigated and moorinq ropes were to be tarred. It is
interesting to note that the "Clayton Apparatus" was developed at this time. This apparatus
completely removed the fire hazard associated with the burning of sulphur on board ship. Action
was also taken against rats ashore. Sheds and warehouses were treated in the docks by the use
of traps and elimentary poisons. It is recorded that between 28th February and 30th June, 1901,
32,008 rats were killed and destroyed in dock premises in the Port of London.
1901 saw the first shipment of chilled meat from the Argentine and in 1907 the first public
health legislation dealing with imported food was introduced. These were the Public Health
(Regulations as to Food) Act of 1907 and the Butter and Margerine Act, 1907. The port sanitary
inspectors found large quantities of diseased meat being imported. As a result of representations
by the port sanitary authorities, the Public Health (1st Series, Unsound Food) Regulations, 1908,
came into force in the autumn of 1909. These Regulations required articles of food which were
unsound, unwholesome or unfit for human consumption and which formed part of a cargo of a ship,
to be dealt with atthe port of discharge. The powers of inspection were conferred upon the Medical
Officer of Health and any other person appointed or employed by the Sanitary Authority to act
under the Regulations. These Regulations also empowered the taking of samples, the seizing of
food and the application to a Justicefor an Order of Condemnation. In most ports the Port Sanitary
Inspectors, who were by this time qualified to examine meat and other foods, carried out these
duties.
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