London's Pulse: Medical Officer of Health reports 1848-1972

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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London

Marylebone 1916

Report of the Medical Officer of Health for the year 1916

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12
one of the previous four years, the milk fat, the solids not fat and the total solids
being all appreciably lower.
Butter.—Out of 283 samples of butter, 9 (3.1 per cent.) were adulterated.
Five of the nine proved to be margarines, the remainder were mixtures
of butter and margarine.
In 1916, 16 per cent., as against 8 per cent, in 1915, were not preserved by
any chemical addition save common salt. The actual number containing boric
acid was 236.
Arsenic in Baking Powders and Sugars.—Arsenic has been found in the
constituents of baking powders, and also in certain sugars ; it has therefore become
necessary to test such articles very carefully for arsenical contamination. The
results in all the articles so examined were practically negative.
Cream o* Tartar. —The solitary representative of Drugs was found to conform
in all particulars to the tests for purity laid down in the British Pharmacopoeia.
Public Health (Milk and Cream) Regulations, 1912.—The following
report is submitted in accordance with requirements of the Local Government Board :

Table: 1. Milk; and Cream not sold as Preserved Cream.

1. Milk; and Cream not sold as Preserved Cream.

(a) Number of samples examined for the presence of a preservative.(b) Number in which a preservative was reported to be present.
Milk478—
Cream6—

Table: 2. Cream sold as Preserved Cream.(a)Instances in which samples have been submitted for analysis to ascertain if the statements on the label as to preservatives were correct.

2. Cream sold as Preserved Cream.

(a)Instances in which samples have been submitted for analysis to ascertain if the statements on the label as to preservatives were correct.

(i.) Correction statements made6
(ii.) Statements incorrect—
Total6

Table: (b) Determinations made of milk fat in cream sold as preserved cream.

(b) Determinations made of milk fat in cream sold as preserved cream.

(i.) Above 35 per cent.6
(ii.) Below 35 per cent.—
Total6

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(c) Instances where (apart from analysis) the requirements as to labelling
or declaration of preserved cream in Article V. (l) and the proviso in
Article V. (2) of the Regulations have not been observed—Nil.
(d) Particulars of each case in which the Regulations have not been
complied with, and action taken—Nil.
3. Thickening substances.—Any evidence of their addition to cream or to
preserved cream—None.
4. Other observations", if any—None.