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The use of tainted meat would result in sausages becoming sour,
especially as preservatives are either not used, or are allowed to
be used only in very small quantities.
Fresh meat is now so cheap that the temptation to purchase
any other for sausage making is remote.
Public Health (Meat) Regulations, 1924.—These Regulations
require that notice shall be given to the Council by any person who
intends to slaughter any animal. Thus the Council's Food
Inspectors are enabled to be in attendance at the slaughtering of all
animals in the Borough and to examine the carcases.
Five hundred and twenty-two visits were made to slaughterhouses,
when the carcases of 3,878 sheep, 649 pigs, 23 calves, and
126 oxen were examined. The following were found to be diseased
and were destroyed:—
Carcases and organs of six pigs affected with tuberculosis.
Twenty-three pigs' heads affected with tuberculosis.
Eight pigs' mesenteries affected with tuberculosis.
One ox head affected with tuberculosis.
Two ox livers affected with tuberculosis.
One ox pluck affected with tuberculosis.
Fourteen pigs' plucks affected with tuberculosis.
Carcase and organs of a pig affected with pneumonia.
Carcase and organs of a pig affected with dropsy.
Carcase and organs of a pig—emaciated and dropsical.
Carcase and organs of a pig affected with cancer.
Five pigs' plucks affected with pneumonia.
Seven sheep plucks affected with pneumonia.
Five sheep plucks affected with pneumonia and cirrhosis
One pigs' pluck affected with pneumonia and cirrhosis.
One sheep pluck affected with an abscess.
Thirteen ox livers affected with cirrhosis.
Ten sheep plucks affected with cirrhosis.
One ox rump and aitch—bruised.
The Regulations also contain requirements relating to the
protection of meat from contamination by dirt and flies in shops,
on stalls and during transit. Twenty-nine notices were served for
contraventions of the Regulations.
In one case a stallholder was prosecuted for exposing meat to
contamination, and a fine of 40s., with 21s. costs, was imposed.