London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Hackney 1935
[Report of the Medical Officer of Health for Hackney]
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Ill
Details of the examination of samples taken during the year are given below :—
| Samples taken at Hospitals. | Samples taken at Schools. | ||||||
|---|---|---|---|---|---|---|---|
| Bacteriological Examination. | Chemical Analysis. | Bacteriological Examination. | Chemical Analysis. | ||||
| No. which conformed to standard. | No. which did not conform to standard. | Genuine Composition. | Adulterated. | No. which conformed to standard. | No which did not conform to standard. | Genuine Composition. | Adulterated. |
| 34 | – | 54 | – | 45 | 7 | 45 | – |
The action taken in regard to the seven samples which did not
conform to the standard for ' 'Pasteurised'' milk is reported above.
Eighteen of the samples submitted to bacteriological examination
were also tested for the purpose of ascertaining whether tubercle
bacilli were present in the milk. In no instance was evidence
obtained of infection with tubercle bacilli.
MEAT AND OTHER FOODS.
London County Council (General Powers) Act, 1932.—This Act
requires the registration with the local authority of all premises
used for:—
(a) the sale, manufacture or storage of ice cream;
(b) the preparation or manufacture of sausages or potted,
pressed, pickled or preserved meat, fish or other food
intended for sale.
The following table shows the additions to and deletions from the register of food premises during the year:—
| Business carried on. | Premises on register at beginning of year. | Premises registered during the year. | Premises removed from the register. | Premises on register at end of the year. |
|---|---|---|---|---|
| Manufacture, sale or storage of ice cream | 301 | 38 | 22 | 317 |
| Preparation of sausages and/or preservation of meat | 153 | 5 | 3 | 155 |
| Fish curing | 36 | – | 2 | 34 |
| Bacon curing | 2 | – | – | 2 |
| Preparation of meat pies and/or jellied eels | 7 | – | – | 7 |
| Pickle making and preservation of meat | 1 | – | 1 | – |
| Totals | 500 | 43 | 28 | 515 |