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British Pharmaceutical Codex and was sold primarily for flavouring
milk. The large quantity of sugar present would make it
unpalatable for use as an ordinary cordial. This was a case
where the manufacturers were at complete variance with your analyst,
but where it would be difficult to foretell the results of a legal
action and the Town Clerk therefore advised that it would be unwise
to press the matter. This case is typical of many that arise from
the abolition of the Labelling Advisory Service of the Ministry of
Food. Some Grape and Blackcurrant Juice contained added flavouring
not declared on the label. The manufacturers agreed to amend the
label to include "and flavouring".
A preserve labelled as "Ginger and Apple Preserve" should have
been called "Apple and Ginger Preserve", since the ginger was only
present in small quantity to add flavour. A sample of Marmalade,
which vas very thin and runny, contained only 64.9 per cent of
total solid matter. The Food Standards (Preserves) Order 1953,
permits marmalade to contain 65 per cent of total solid matter
where the marmalade is hermetically sealed, but this sample was so
liquid in addition to the deficiency in solid matter that it was
reported as inferior. The manufacturers thought it had been run
through the pipes after cleaning thereby picking up water, and agreed
that it should not have been sold in this condition.
The meat portion of a sausage roll contained large patches of
mould growth of a fruiting penicillium species. It was at least
ten days old when received. Two samples of Frozen Skinless
Pork Sausages were reported as adulterated because they were sour,
and the surface of the sausages showed several areas covered with
mould growth.
Your analyst heard a rumour to the effect that luncheon meats
from a particular country contain dried milk powder, which is not
declared as an ingredient. It is not illegal to add dried milk
powder to a luncheon meat, but if it is present its presence must
be declared among the other ingredients. A few years ago it became
common on the continent to add emulsifying salts to luncheon meats
and not to declare their presence because it was thought that British
public analysts would be unable to detect their presence. This
proved to be incorrect and the presence of emulsifying salts is
now generally declared when they are used, but many manufacturers
believe that they can make a better product without their use.
Your analyst believes that he has found out what is now being added
to luncheon meats and hopes in due course to be able to stop this
practice. A special report on these additives and another on Soup
Powder Mixes were submitted to the Medical Officer of Health.
New Legislation.
Food Standards and Reports.
Four Food Regulations, one draft Regulation and three Food
Standards Committee Reports have been issued during the year.