[Report 1958] / Medical Officer of Health, Ashton-under-Lyne Borough.

  • Ashton-under-Lyne (England). Borough Council.
Date:
1958
Catalogue details

Licence: Attribution 4.0 International (CC BY 4.0)

Credit: [Report 1958] / Medical Officer of Health, Ashton-under-Lyne Borough. Source: Wellcome Collection.

    37/48 (page 35)
    One sample each of the following: Drinking chocolate, soft drinks, jelly, flavouring essence, lemonade crystals, tapioca, pie filling, malt vinegar, non-brewed vinegar, cod liver oil, curry powder, powdered gelatine, chicory, marzipan and marzipan sub- stitute, herbal extracts, salad cream, minced meat, home-made ginger beer, mincemeat, mixed spice, ground cinnamon, meat paste, aspirin tablets, semolina, ground rice, honey, bi-carbonate of soda, rose-hip syrup, instant icing, desiccated coconut, “ Friz- zets ”, ball gum, peppermint flavoured syrup, baking powder, fancy lobster, mint in vinegar, pork brawn, chicklettes, coffee essence. The table below gives particulars of the samples found upon analysis to have been adulterated or below standard : — Sample No. Commodity Adulteration, etc. Remarks 63 Ice cream Deficient in fat to the This opinion is based upon extent of 50.6% the fact that according to the Food Standards (Ice Cream) Order 1953, ice cream must contain a minimum of 5.0% fat whereas the sample con- tained only 2.47% of fat. 71 75 Ice cream Deficient in fat to the extent of 20% (Follow-up sample to No. 63) This opinion is based upon the fact that according to the Food Standards (Ice Cream) Order 1953, ice cream must contain a minimum of 5.0% of fat, whereas the sample only contained 4.0% of fat. Butter Butter showing signs of in- cipient rancidity—not suit- able for use as a food. MARKETS AND SHOPS Routine inspections of foodstuffs exposed for sale in the public market and in the various shops in the town were carried out during the year and 433 visits were paid to food stores and food preparing premises (including visits to bakehouses, milk shops, etc.). Informal Action was taken to effect improvement at various premises under the Food Flygiene Regulations, 1955, and it is pleasing to note that in this effort we had the full co- operation of the occupiers and owners of the premises.