London's Pulse: Medical Officer of Health reports 1848-1972
View report page
Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Hackney 1938
[Report of the Medical Officer of Health for Hackney]
This page requires JavaScript
103
Milk Supplied to Hospitals and Schools.—Samples of the milk
supplied to the London County Council's hospitals and schools in
the Borough are taken periodically and submitted to bacteriological
examination or chemical analysis.
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. |
| 39 | 1 | 70 | – | 48 | 8 | 64 | – |
The action taken in regard to the nine samples which did not
conform to the standard for "Pasteurised" milk is reported above.
MEAT AND OTHER FOODS.
Public Health (London) Act, 1936.—Section 187 of 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 | 340 | 43 | 14 | 369 |
| Preparation of sausages and/or preservation of meat | 148 | 6 | 8 | 146 |
| Fish curing | 27 | – | 1 | 26 |
| Bacon curing | 2 | 1 | – | 3 |
| Preparation of meat pies and/or jellied eels | 7 | – | 1 | 6 |
| Totals | 524 | 50 | 24 | 550 |