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analysis of these meat products were reviewed in detail by public
analysts and manufacturers.
Later in the year this order was replaced fay the Meat Products
(No.2) Order, 1952. From the public health standpoint the chief amendments
introduced were the removal of the permission to use milk powder or fat of
vegetable origin in place of part of the meat and to include tinned soups
as meat products.
Owing to various difficulties in applying this order a third order
was introduced at the end of the year revoking all standards other than
those for sausages. To the layman it may appear that there has been a
considerable amount of wasted legislation, much of which has caused
considerable discussion and argument„ There appears little doubt, however,
that whilst numerous standards put forward and eventually withdrawn had
been issued without sufficient consultation with all interested parties,
many members of the trade and analysts will employ these standards as a
basis for commercial and other purposes, and that they may again be issued
at some future date when we have more knowledge regarding their application.
The Food Standards (Fish Paste) Order, 1951, which came into effect
for retail sales on 7th March, requires fish paste to contain not less
than 70 per cent of fish after all waste has been eliminated. Fish varies
considerably in composition and public analysts are endeavouring to
discover methods of analysis which can be used for its enforcement,
The Food Standards (Meat Paste) Order 1951, came into effect for
retail sales on 7th March,, This order fixes a standard of not less than
55 per cent of meat in meat paste.
The Milk (Control and Maximum Prices) (Great Britain) (Amendment
No.4) Order, 1951, which came into effect on the 1st January, 1952,
included both Jersey and Guernsey milk as Channel Island milk.
The Food Standards (Coffee Mixtures) Order, 1952, requires coffee
and chicory mixtures, including French coffee, to be mixtures of coffee
and chicory only and to contain at least 51 per cent of coffee,, It
further requires coffee with fig flavour or fig seasoning, including
Viennese coffee, to be a mixture of coffee with figs only and to contain
at least 85 per cent of coffee. This is the first time that there has
been any standard for coffee and fig mixtures in this country.
The Food Standards (Edible Gelatine) Order, 1951, which came into
force on the 1st February, 1952, requires a 3 per cent solution of
gelatine, unless labelled otherwise, to form a jelly at 60°F., to
contain not more than 3.25 per cent of ash, and not more than specified
traces of arsenic, lead, copper, or zinc.