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39
The following observations refer to samples purchased and analysed during
the year:—
Apples.
Samples of imported apples were examined for the presence of arsenic;
reference to these examinations will be found on p. 42.
Bacon.
Samples of bacon were examined for the presence of preservative. It is the
practice of some producers and exporters to preserve bacon by dusting the same
with boric acid, and in three of the ten samples purchased in the Borough evidence
of the use of this preservative was found; the quantity of the preservative,
however, was not sufficiently large to call for legal proceedings. In one case where
the amount of boric acid warranted it communications were addressed to the
retailers, the wholesale dealer and the producers, drawing attention to the matter
and expressing the hope that the use of the preservative would be discontinued;
ultimately the producers replied agreeing to stop dusting boric acid on bacon
exported by them.
Cake.
Nine samples of cake were examined, all of which disclosed the presence of
boric acid in quantities ranging from 1.75 to 17.50 grains per pound. The
preservative is introduced by the use of liquid egg. The arrangements agreed
to by the Bakery Allied Traders' Association relative to the use of liquid egg
provided for its exclusion from sponge fingers, sponge biscuits and 1d., l½d.,
and 2d. sponge cakes; unfortunately the restriction did not apply to such articles
as sponge roll, Swiss roll, the larger sponge cakes or Madeira, fruit or other
cakes. The limitation of the prohibition to the particular types of sponge cakes
referred to has resulted in a general assumption by bakers that liquid egg
preserved with boric acid can be used in the making of any cake other than
small sponge cakes, subject to the liquid egg not containing more than 1 per
cent. of boric acid. Any action by Local Authorities with a view to securing the
elimination of this preservative in cakes is therefore rendered difficult and will
continue to be of little avail until the Regulations respecting preservatives in
food become operative. Letters drawing attention to the desirability of
discontinuing the use of the preservative were sent to the vendor of the samples in
which the larger amounts of preservative were found, and after some
correspondence he intimated that the use of liquid egg preserved with boric acid
would be discontinued.
Calomel Ointment.
One sample of eight examined was found to be deficient in calomel to the
extent of 42.5 per cent. Proceedings were instituted against the vendor who was
convicted and fined £7.