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Whilst this is no large amount of legislation or proposed legislation,
most of it is important and, in view of the controversial nature of
the Reports it is perhaps well that the Food Standards Committee
have pondered over their appearance.
Arsenic in Food.
The Arsenic in Food Regulations, 1959, have now been issued.
The Royal Commission on Arsenic Poisoning met 1901 - 1903, and issued
a First Report in 1901 and a Final Report in 1903. The full reports
with evidence occupied 780 foolscap pages, but as no real standards
were laid down for foods generally, it was necessary to rely on
recommendations, which have been amended slightly from time to time,
leaving the position unsatisfactory. The present Regulations
prescribe a standard maximum arsenic content, expressed as arsenic,
of 1 part per million in foods generally, with modifications down
to 0.1 part per million for soft drinks up to 5.0 parts per million
for spices, colourings and certain other substances used in small
quantity. Perhaps one may be allowed to express the hope that other
regulations regarding lead and similar metals will follow soon.
Lead in Food.
During the year the Ministers responsible issued a draft for
Lead in Food Regulations, which has not yet been implemented. The
proposal is that approximately twice as much lead as arsenic should
be permitted in foods, and is on the whole very reasonable, though
your analyst cannot see why cider should be permitted to contain 1
part per million of lead, whilst perry may only contain 0.2 parts
per million.
Condensed Milk.
The Condensed Milk Regulations, 1959, consolidate and amend
the Public Health (Condensed Milk) Regulations 1923 to 1953 and now
provide for the sale of half cream sweetened or unsweetened
condensed milk, with the proviso that it shall be labelled to the
effect that it should not be used for babies except under medical
advice. The regulations further lay down revised methods for the
labelling of any type of condensed milk in order to make clear
whether the food is prepared from full cream, half cream, or machineskimmed
milk, whether it is sweetened or unsweetened, and what are
the equivalent pints contained in each tin.
Ice Cream.
Three regulations came into force during the year which affect
the composition and quality of ice cream. The Food Standards (Ice
Cream) Order, 1959, prohibits the use of artificial sweeteners in ice
cream and, having done so, rescinds the requirement for a minimum
quantity of sugar. The fat and milk solids-not-fat contents of ice
cream remain as before, though if all the fat is derived from milk,
such ice cream may be described as Dairy Ice-Cream, Dairy Cream Ice,
or Cream Ice. Provision is now made for Milk Ices, which contain