REPORT TO THE MEDICAL OFFICER OF HEALTH 
OF LIVERPOOL OF THE SAMPLES ANALYZED 
DURING THE YEAR 1898 
Samples taken for Bacteriological Analysis or Examination 
New Milk - 
113 
Potted Tongue 
I 
Condensed Milk 
32 
„ Veal and Ham 
3 
Oysters - - - 
23 
„ Beef 
I 
Mussels 
25 
„ Ham 
2 
Cockles - - _ 
22 
„ Strasburg Meat 
I 
Periwinkles - - - 
9 
Ribs of Beef 
I 
Whelks 
Lard 
I 
Shrimps (potted) 
2 
Water 
I 
Salmon (tinned) 
18 
Preserved Pineapple 
2 
Lobster - - 
5 
Peas 
.5 
Sardines „ - - 
8 
„ Apricots - 
3 
Bloater Paste 
2 
„ Tomatoes 
3 
Kipper Paste 
I 
„ Plums 
I 
Salmon and Shrimp Paste 
2 
„ Damsons - 
Meat Paste 
I 
Jam 
2 
Gravy Soup 
I 
Golden Syrup 
Boiled Rabbit (tinned) 
I 
Treacle 
I 
Roast Mutton 
Walnuts 
I 
Lunch Tongue 
I 
Ice-cream 
2 
Turkey and Tongue 
2 
Samples of Hay 
7 
Chicken and Tongue 
I 
Ham and Tongue 
I 
Total 
Ham and Chicken - 
The total number of samples 
examined bacteriologically was 438. They 
may be divided 
into five classes, viz. 
Class L F ooDs. — ((?) Raw Foods. — Mdk, Ice-cream, Shell Fish, etc. 
{h) Preserved Foods. — Tinned Milks, Tinned and Potted 
Meats, and Preserved Fruits. 
Class II. Water. 
Class III. Special Bacteriological Investigations. 
Class IV. Examination for Rabies. 
Class V. Examination for Diphtheria and Typhoid (see page 214). 
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