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In these various meat preparations there has been a great reduction
in the amount of boric acid used as compared with previous years.
Potted Meat.—In 35 samples of potted meats 1 was found to
contain preservative to the amount of 5-2 grains per pound, and 1
contained a trace of boric acid.
Fish.—Thirty-four samples of fish (fresh, filletted, cured and tinned)
were examined. One sample salmon paste contained 2-1 grains of
boric acid. Eleven samples of filletted fish were found to have been
artificially coloured; the analyst stated that the colouring was on the
surface of the fish, and consisted of an organic dye applied for the
purpose of imitating the colour produced by the smoking of fish. He
also added that he was not in a position to state whether such artificial
colouring was harmful.
The Public Health Committee were of opinion that the artificial
colouring of fish, if not harmful, was unnecessary and undesirable, and
recommended that the Fishmongers' Company be invited to consider
the matter, with a view to steps being taken to discourage the practice.
Tinned Vegetables.—The general use of copper sulphate as a
colouring agent would appear to have been discontinued. Out of 15
samples taken only 1 contained copper sulphate—1-932 grains per pound.
Flour.—Analysis of a sample of flour showed that it contained a compound
of nitrous acid equivalent to 4 parts of sodium nitrite per million
parts of flour. Mr. Richards, the Analyst, pointed out that the sample had
been bleached with nitrous fumes to a greater extent than is usually the
case, and stated that although Dr. Hamill, in his report to the Local