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composition of margarine fat and not of milk fat. It is the considered
opinion of most Public Analysts that the fat of the creamy portion of
cream pastries should be prepared with milk fat, unless some name is
employed, which will inform the purchaser to the contrary, and it is
unfortunate that certain magistrates have given decisions, which make
further action on the part of Local Authorities difficult.
LEMON SQUASH.
Two samples of Lemon Squash were submitted for examination owing
to a complaint that sickness had been caused through drinking lemon
squash at a refreshment bar. One of the samples consisted of the
concentrated cordial and the other was diluted for consumption. The
diluted cordial was badly fermented, but no deleterious bacteria were
isolated. It was discovered that water from a tank in the roof was
being employed for dilution and it was suggested to the vendor that only
water direct from the main should be used for drinking purposes. Arising
out of these examinations it was found that a definite anaerobic bacterium
is usually present in these concentrated cordials and the matter was
referred to the Ministry of Health's bacteriologist, but no further report
has yet been received.
SHREDDED WHEAT.
A sample of shredded suet contained 25 per cent. of ground rice, which
is excessive. Magistrates have frequently held that 15 per cent. of ground
rice is sufficient to preserve the granular consistency of shredded suet.
The sample was accordingly reported as Adulterated.
SOUP PREPARATIONS.
Five samples of soup powders or mixtures were submitted for examination.
In the case of three of these samples the mixtures were made
up in blocks by compressing them and then wrapped in light cardboard
wrappers. The Sampling Officer had condemned them on account of
the general condition of the wrappers, which were mouldy and soiled.
Unfortunately no exception could be taken to the samples from either
the chemical or bacteriological standpoint, as the large amount of salt
present prevents the growth of micro-organisms in the actual preparation
and, since the contents of the packets are composed of dried constituents
it is difficult to state at what stage they become unfit for food, merely
as the result of storage.
WHISKEY.
It would appear that several publicans in the Borough either dilute
their own spirits for sale, or that they obtain them from rather doubtful
sources. Where a wholesaler dilutes spirits, there is no reason why the
strength should be lower than 35 degrees Under Proof, as he has every
means of checking his figures. A retailer is in a more awkward position,
as he is usually unable to control his temperatures or to know what is
the amount of extract present in his spirits. It was found that several
samples obtained from different houses and of low strength were emanating
from a particular wholesaler.