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Ice Cream. 96 samples were examined, the average composition
being Fat 9.54%; Milk Solids-not-Fat 7.77%; Sugar and Starch
15.42%. Only 7 samples contained less than 5 per cent of
Fat. The Food Standards (Ice-Cream) Order 1951) which is to
come into operation on March 1st 1951, requires Ice-Cream to
contain not less than 5 per cent Fat, 10 per cent Sugar and
7½ per cent Milk Solids-not-Fat.
Lemon Curd. 2 samples from the same vendor were adulterated:
A163. Informal. 88% deficient in Fat, 85%)deficient in Citric
A184. Formal. 84% „ „ 82%) Acid.
The vendor was fined £1 with £2-2-0 costs.
Meat. 2 samples from the same vendor were adulterated":
D601. Formal. Beef Stew. Contained at least 80% Horse-meat.
D602. Formal. Meat. Consisted entirely of Horse-meat.
The vendor was fined £10 with £3-3-0 costs.
Dried Parsley. sample was adulterated:
A9. Informal. Contained 8.15% of sand.
A further sample proved to be genuine.
Sausages. 12 samples were adulterated:
Bll. Informal. Beef Sausages. 19% deficient in Meat.
B46.„ „ 24% „ „
Bill. „ „ 18%„ „
B143. „ „ 28% „ „
Further samples of the Beef Sausages were genuine.
B121. Informal. Pork Sausages. 32% deficient in Meat.
B128. „ „ 36% „ „
B130. Formal. „ 24% „ „
B135. Informal. „ 31% „ „
BI36. Formal. „ 30% „ „
B137. „ „ 22% „ „
B140. „ „ 30% „ „
B144. Informal. „ 23% „ „
These 8 samples of Pork Sausages were obtained from the
same vendor, who was convicted on four cases and fined a total
of £8 with £6-6-0 costs.
By the Meat Products and Canned Meat (Amendment) Order
1950, which came into operation on 5th November 1950, Pork
Sausages must now contain at least 65% of meat, the minimum
meat content for Beef Sausages remaining unaltered at 50%.
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