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44
Legal Proceedings.—Legal proceedings were taken as regards
one of the adulterated milk samples, and the case was dismissed
under the Probation of Offenders' Act, 20/- costs being imposed.
Proceedings were also taken on a sample of non-brewed vinegar, the
case being dismissed under the Probation of Offenders' Act. Costs
in this case amounted to 20/-.
In a further case, costs amounting to £5 5s. 0d. were imposed,
in respect of the sale of a rock cake which was unfit for human
consumption. This case was also dismissed under the Probation
of Offenders' Act.
There were two prosecutions following the sale of bread which
was unfit for human consumption. Fines of £5 and £1 and costs
amounting to £2 2s. 0d. and £1 1s. 0d. respectively, were imposed
in these cases.
Action was taken in the Magistrate's Court in relation to a
complaint concerning milk being sold in dirty bottles. The
vendors were convicted of selling milk which was unfit for food,
and failing to keep the milk-vessels in a state of thorough cleanliness.
Fines totalling £10 with £5 5s. 0d. costs were imposed.
The average composition of all formal milk samples taken
during the year was 3.5 per cent, milk fat and 8.68 per cent, solids
not fat. Milk should contain not less than 3 per cent, milk fat and
8.5 per cent, solids not fat.
FOOD HYGIENE.
W. A. Lethem, M.C., M.D., Ministry of Health.
From the Ministry of Health Monthly Bulletin, Vol. 6.
There can hardly be any doubt that there is great scope for
improvement in the handling, transport and sale of food in this
country. Some local authorities have been very conscious of this
and have represented that the law should be strengthened. However
this may be, the law as it stands does not always seem to be
enforced with as much energy as is shown in the control of many
other health matters. Several things may contribute to this;
particularly the difficulties inherited from the war, which affect
food as other trades, combined with a tolerance by the public of
low standards. Some manufacturers it is true, take great care
to prevent contamination, particularly of perishable goods, but
this is not always so in places where food is prepared or sold, or in
restaurants or hotels, where dishes are washed. Many tradesmen
and restaurant proprietors are content with an outward show