View report page

1904]
250
PRESERVATIVES IN FOOD.
So long ago as June, 1899, a Departmental Committee consisting of Sir
Herbert Maxwell, Bart., M.P., Professor Thorpe, Vice-President of the Royal
Society and new Chief of the Government Analytical Laboratory, Dr. H. T.
Bulstrode, Medical Inspector of the Local Goverment Board, and Professor
F. W. Tunnicliff, M.D., were appointed to enquire into the use of preservatives
and colouring matters in the preservation of food, and to report
(1) Whether the use of such materials for this purpose is injurious to
health, and, if so, in what proportions do their use become injurious.
(2) To what extent, and in what amounts are they used at the present
time.
The Committee examined 78 witnesses, including medical men, analysts,
representatives of agriculture, of the Grocers' Federation, of the Butter
Association, of the Provision Traders, of Chambers of Commerce, of Dairy
Companies, and of Creamery Companies.
Their report, which was published in 1901, is a most valuable document
and recommends
(a) "That the use of formaldehyde or formalin or preparations thereof in
food or drinks be absolutely prohibited, and that salicylic acid be
not used in a greater proportion than one grain per pint in liquid
food and one grain per pound in solid food. Its presence in all
cases to be declared.
(b) That the use of any preservative or colouring matter whatever in milk
offered for sale in the United Kingdom be constituted an offence
under the Sale of Food and Drugs Act.
(c) That the only preservative which it shall be lawful to use in cream
be boric acid or mixtures of boric acid and borax, and in amount
not exceeding 0.25 per cent. expressed as boric acid. The amount
of such preservative to be notified by a label upon the vessel.