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38
and again emphasises the difficulties which face Local Authorities in their efforts to
obtain pure food free from preservatives and colouring matter.
Bacon
Cake
Cream
Egg-liquid
Fruit cordials
Ice Cream
Lemon curd
Meat pies
Sausages
Sausage roll
Sponge roll
Boric acid 3
Boric acid 9
Boric acid 3
Boric acid 2
Salicylic acid 1
Boric acid 2
Boric acid 1
Boric acid 2
Boric acid 3
Boric acid 2
Boric acid 1
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In addition most of the samples of butter and margarine analysed during the
year were found to contain preservatives, but in all cases the quantity was less
than 0.5 per cent.
In the final report of the Departmental Committee on the Use of Preservatives
in Food, 1924, it is stated that a large proportion of the butter made at farms
or creameries in this country, most of which is sold direct to the consumer, is
free from preservatives and representatives of the British Dairy Farmers'
Association informed the Committee that preservatives were not necessary in
butter made in this country.
In addition to the butter produced in this country large quantities are
imported; that which comes from Denmark, Norway, Sweden, Finland and Russia
is free from preservative and a large proportion from Holland and a small
proportion from France also contain no preservative; hence it would appear that
no difficulty should arise in respect of imports from European countries when
preservatives in butter are prohibited.
In the case of margarine the report of the Committee states that very little
attention appears to have been directed by many manufacturers to the preparation
of margarine without preservatives. The limit of 0.5 per cent. boric acid per
pound suggested by the Departmental Committee of 1899 has been tacitly
accepted by manufacturers and generally regarded by them as necessary for
preservative purposes. One witness, however, representing a very large firm.
gave evidence that his firm had found that margarine containing no preservative
could be kept easily for four weeks. There would seem to be no reasonable claim
to regard the supplies of margarine as of a more perishable nature than butter.
All samples of milk were examined as a routine for preservative, but in
no case was any preservative found to be present.