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78
The main exceptions in respect of which preservatives might
be permitted are sausages, jam, dried fruits, fruit pulp, beer,
cyder, wines, cordials and fruit juices and the preservative used,
it is suggested, should be sulphur dioxide or, alternatively, benzoic
acid in prescribed quantities. The nature and quantity of the
preservative used should be disclosed.
The Report of the Committee is of the greatest importance
and value from the public health standpoint and the result of the
action taken by the Government upon the recommendations of
the Committee will be awaited with interest by Sanitary Authorities.
Sponge Cakes, Fairy Cakes, &c.
During the year 43 samples in all were submitted to the Public
Analyst, 25 consisting of Sponge Cakes, 15 of Fairy Cakes, 2 of
Sponge Sandwich and 1 of Swiss Roll.
One sample of sponge cakes and 2 of fairy cakes were procured
formally and reported against as containing a boron preservative,
the quantities present expressed as crystallised boric acid being
respectively 13.3, 24.5 and 13.3 grains per lb.
Of the informal samples, 4 of the sponge cakes, 11 of the fairy
cakes, 1 of sponge sandwich and 1 of Swiss roll were reported as
containing a boron preservative ranging from 24.5 to 4.2 grains
crystallised boric acid per lb.
Butter.
During the year 112 samples of butter were submitted for examination.
Of these 16 were taken in the form prescribed by the Acts,
the remaining 96 samples were purchased informally.
Two of the 96 informal samples were reported by the Public
Analyst as containing margarine.
Of the 112 samples submitted 9, or 8.0 per cent. contained no
preservative other than common salt; whilst 103, or 92.0 per cent.,
contained a boron preservative. Excluding the two (informal)
samples reported as adulterated, the average content of boron
preservative expressed in terms of crystallised boric acid, proved
to be 0.22 per cent., equivalent to 15.4 grains per lb. butter. The
maximum permissible quantity of this preservative in butter is
35 grains per lb.
Margarine.
Twenty-five samples of margarine were purchased and submitted
to the Public Analyst for examination. Of these 6 were
procured formally and 19 informally, and were all reported as
genuine.
A boron preservative was present in each of the 25 samples,
the average amount present expressed as crystallised boric acid
being 0.30 per cent., equivalent to 21 grains per lb.