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It is to be noted that many common articles of
food are not included in the list, e.g., meat, fish and
maragarine, and therefore they must contain no
preservative.
Manufacture and Sale of Articles containing colouring
matter. (Article 4 (1) and First Schedule.)—The
First Schedule gives a list of colouring matters prohibited
in food, viz.:—
Metallic Colouring Matters.—Antimony, arsenic, cadmium,
chromium, copper, mercury, lead and zinc.
Vegetable Colouring Matter.—Gamboge.
Coal Tar Colours.—Picric acid, Victoria yellow, Manchester
yellow, aurantia and aurine.
Copper and arsenic are now entirely prohibited,
e.g., copper in peas.
It is to be noted that all colouring matters are not
prohibited, but they must be non-injurious to health.
Cream Containing Thickening Agents.—Prohibited
under Article 4 (3).
Articles sold as Preservatives or Colouring Matters
for food or as Thickening Agents for Cream.—Article
5 prohibits any person either from selling them or
recommending them verbally or in any advertisement
or notice if their use would be contrary to the
Regulations.
Labelling of Articles of Food containing Preservatives.
—Article 2 (3) of the Amendment Regulations, 1926, and
Second Schedule of the 1925 Regulations.—Certain classes
of articles if preserved must be labelled. They are
sausages, sausage meat, coffee extract, pickles and
sauces, grape juice and wine. In the case of grape
juice and wine labelling is only required if the amount
of preservative is over 600 parts per million. No other
articles need be labelled, e.g., preserved jam does not
require to be labelled.
The labelling must be done in the way prescribed
under the Second Schedule.