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69
As was the case after the 1914-1918 war there was an increase
in the number of food stalls in the street markets following the
cessation of hostilities, and the work of inspecting the stalls and the
places where the food was stored added to the duties of a depleted
staff who endeavoured not only to maintain but to improve the
conditions under which perishable foodstuffs were stored, and to
raise the standard of cleanliness and soundness of food exposed for
sale by the licensed stall-holders.
Another important step forward was taken during 1947 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. These Regulations
required the thorough cleansing and sterilisation of all plant and
utensils used, and for the adequate and complete protection from
contamination during all processes of manufacture, storage and
distribution. They also necessitated the provision of new and
improved plant by the makers of ice-cream, and in nearly every
case the advice of the food inspectors was sought and appreciated
in arranging the most satisfactory and economical lay-out of the
pasteurisers, emulsifiers, coolers, ageing tanks and freezers, and
in those instances the results of bacteriological examination have
been, generally speaking, satisfactory.
The law relating to the control of food was consolidated with
some amendments in the Food & Drugs Act, 1938, which became
operative on the 1st October, 1939, whilst the Regulations relating
to milk and dairies were similarly consolidated in the Milk and
Dairies Regulations, 1949, which came into operation on the 1st
October, 1949. It is interesting to note that under the Milk (Special
Designation) (Pasteurised and Sterilised Milk) Regulations, 1949
the designation "Sterilised" is now given official recognition
although sterilisation had been in use as a trade practice for some
years, and that the Regulations also set out the conditions which
must be complied with if this designation is used.
The scope of the branch of public health administration which
relates to food control continues to extend with the issue of new
Regulations and Orders, the progress of industrial research and
methods resulting in the production of new varieties of preserved
and tinned food and improved methods of refrigeration and storage,
permitting the importation of even soft fruits from considerable
distances, and the increasing food consciousness of the general
public which is indicated by the growing number of enquiries and
complaints made to the food inspectors. Information is frequently
sought by manufacturers and dealers desiring improvements in their
processes or products.
In conclusion, I would like to express my appreciation of the
work of the staff of the Public Health Department, upon whose