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83
Note regarding Cream containing Preservative.—
Small quantities of boric acid (including borax) and of
peroxide of hydrogen are allowed in cream under the
Public Health (Milk and Cream) Regulations, 1912
and 1917, if the cream contains 35 per cent., or more,
of milk fat. It must be labelled " Preserved."
The Milk and Cream Regulations are revoked by
the Public Health (Preservatives in Food) Regulations,
1925, but not until 1st January, 1928. It is not until
1928, therefore, that all preservatives are forbidden
in cream.
The Regulations will encourage clean methods in
food factories and other food premises, and will also
be an incentive to cleanliness in the home. More use
is now being made of cold storage methods, which
are preferable to the addition of preservatives.
Mr. Cecil H. Cribb, B.Sc., F.I.C., Public Analyst
for the Borough of Fulham, has kindly prepared the
following notes on the Regulations :—
"In the actual execution of the new Regulations
some serious difficulties appear, though time and experience
will no doubt overcome them.
(1) In addition to the ban on all preservatives in
the case of a number of foods, etc., there are about
seventeen classes of foods in which limited proportions
of specified antiseptics are to be allowed, but are not
to be exceeded. Some of these classes comprise a
number of individual substances, e.g., various kinds
of wines, fruit pulps, sausages, etc., so that 50 or 60
articles, many hitherto rarely examined, should be
sampled.
If only one or two samples are to be examined
annually the Regulations would be reduced to a farce.
Some reduction in the number of samples of the more
commonly taken substances may have to be made,
or a larger total number of samples must be taken.
(2) In addition to the ordinary examination of
the samples for adulterants proper, i.e., other than