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The Public Health (Preservatives in Food) .
Regulations, 1925.
The following is a summary of the Public Health
(Preservatives in Food) Regulations, 1925, as amended
by the Public Health (Preservatives in Food) Amendment
Regulations, 1926.
The Regulations apply to food and drink for human
consumption and their object is to abolish or restrict
the use of chemical preservatives in food, and where
permitted to allow only those which are harmless.
Definition of the term " Preservative."—The following
are not included in the definition :—
Common Salt. Saltpetre (Sodium or
Sugars. sium Nitrate).
Glycerine. Hop Extract.
Acetic Acid or Vinegar. Spices and essential oils for
Alcohol or potable spirits. flavouring purposes.
Substances added during the process of curing or smoking.
Manufacture for Sale and Sale of Articles of Food
containing Preservative. (Article 4 (1) and First Schedule).—No
articles of food are allowed to contain
preservative except those enumerated in the First
Schedule, which are
Sausages. Gelatine.
Sausage meat containing raw Unfermented grape juice.
meat, cereals and condiments. Non-alcoholic wines, cordials
and fruit juices sweetened
Fruit and fruit pulp. and unsweetened.
Dried fruit. Sweetened mineral waters.
Jam and Marmalade. Brewed ginger beer.
Jelly made like jam. Cider.
Sugar (including solid glucose). Beer.
Alcoholic Wines.
Corn Syrup or Liquid Glucose. Coffee Extract.
Pickles and Sauces made from
Crystallised Glace or Cured fruit or vegetables.
Fruit, including Candied
Peel.
The Schedule gives the amount and kind of preservative
allowed in each article, and the only preservatives
allowed are sulphurous acid (including
sulphites) and benzoic acid (including benzoates).