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 1947
[Report of the Medical Officer of Health for Hackney]
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43
Stores for examination and distribution through the Ministry of
Food. A considerable increase in the importation of Continental
fruits, some of which were over-ripe, overloaded the market for
this type of produce, and created an excessive wastage.
The total weights of food condemned or surrendered during the year were:—
| Commodity. | Weight. | |||
|---|---|---|---|---|
| Tons. | Cwts. | Qtrs. | Lbs. | |
| Bacon | – | – | 1 | 7 |
| Bread, cakes and pastries | 5 | 19 | 3 | 27 |
| Butter, lard and margarine | – | 1 | – | 11 |
| Cereals | 2 | 3 | – | 2 |
| Cheese | – | 2 | 1 | 7 |
| Eggs and dried egg powder | – | 2 | – | 8 |
| Fish | 13 | – | – | 13 |
| Flour | 2 | 11 | – | 13 |
| Fruit and vegetables | 9 | 16 | 2 | 9 |
| Jam | – | 9 | 2 | 11 |
| Meat, Poultry and game | 2 | 15 | 2 | 26 |
| Milk (Evaporated and Condensed) | 2 | 2 | 1 | 26 |
| Pickles and Sauces | 17 | 3 | 3 | 6 |
| Sugar | – | 1 | – | 18 |
| Sweets | – | 6 | – | 13 |
| Tea and Coffee | – | – | – | 26 |
| Miscellaneous | 1 | 14 | 2 | 15 |
| Total weight | 58 | 10 | 1 | 14 |
Ice Cream and, Preserved Food.—An important step forward
was taken during the year by the introduction of the Ice Cream
(Heat Treatment) etc., Regulations, 1947, by which it became
necessary for a manufacturer of ice cream to adopt one of two
methods of manufacture:—
(a) Complete Cold Mix, viz.:—The reconstitution with
plain cold water and colouring and flavouring agents
of a previously manufactured pasteurised ice cream
powder frozen within one hour of reconstitution;
(b) An Ice Cream Mix subject to heat treatment within
one hour of mixing, the treatment to consist of
raising and keeping the Mix at a temperature of
150°F. for 30 minutes, or not less than 160°F. for
10 minutes. A temperature of not more than 28°F.
must be maintained until sold, failing which the
ice cream must be again heat treated.