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52
Sanitary Administration.
Meat.
The source of the great bulk of the meat sold in the District
is from outside.
Meat from outside the District comes in mainly from the
Smithfield and Islington Markets, and such meat is inspected at
the place of slaughter.
In spite of inspection, diseased meat may get through, and
meat may also deteriorate before it reaches the purchaser. Regular
and frequent inspections of meat exposed for sale in all butcher's
shops have been carried out by the Sanitary Inspector to detect
diseased or unsound meat.
Meat killed in the District receives efficient inspection;
slaughtering takes place at one slaughter-house only, and the
Sanitary Inspector inspects the carcases and viscera of all animals
killed there, an arrangement being in force whereby he is notified
beforehand, by the Owner, of each occasion on which slaughtering,
takes place.
One carcase of a heifer was found to be tuberculous; the
carcase and offals were surrendered voluntarily and destroyed.
The Ministry of Health issued in March, 1922, a Memorandum
on a System of Meat Inspection recommended by the Ministry,
together with a Circular thereon, with the object of securing uniformity
in meat inspection throughout the country. The methods
recommended by the Ministry were in the main already in operation
in this District, having been adopted and carried out by the Sanitary
Inspector, who is a Certified Inspector of Meat, during the past
two years or more.
Slaughter-houses. The slaughter-house above referred tois
the only licensed slaughter-house used in the District, and the
Sanitary Inspector reports that it is kept in excellent condition.
Visits of inspection during the year numbered 97.
Other Foods and Places where Food is Prepared.
In addition to the above-mentioned food premises, other places
where food is sold, stored, or prepared for sale or consumption,
have been periodically visited by the Sanitary Inspector.