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61
REPORT OF THE COUNCIL ANALYST THOMAS McLACHLAN
During the year 19.55, 800 samples of food and drugs were examined Of these 786 were
taken formally and 13 informally, and one was submitted as a private sample.
The number adulterated was 33.

This number of adulterated samples is very similar to last year, when 35 samples were
reported adulterated,
During the year only two samples of milk were found to be adulterated according to the
sale of Milk Regulations, 1939, One sample contained 8,33 per cent of solids not fat and
was therefore 2 per cent deficient in solids not fat. The freezing point 0.527°C, indicated
the addition of 2.4 per cent of added water The other sample contained 8,44 per
cent of solids not fat and therefore contained not less than 0,7 per cent of added water
A cream cheese contained total solid matter 27.2 per cent, including fat 16.6 per cent,
Cream cheese must, in the opinion of your analysts, contain not less than 52 per cent of fat
unless it is sold as a soft cream cheese, when it must contain not more than 55 per cent of
water and not less than 30 per cent of milk fat
Some pork sausages contained only 56 per cent of total meat and were therefore 14 per
cent deficient in meat Public analysts maintain that pork sausages must contain not less
than 65 per cent of meat and as a result of cases which have been heard in the Appeal Court
it is probable that the Ministry of Agriculture, Fisheries and Food will now be drawing up
standards for sausages.
Several samples of Dressed Crab were examined, One was submitted as a complaint
because it contained white spots which were found to be due to pieces of white meat, but
crab and lobster always contain both white and coloured meat, generally the white meat is
preferred to the coloured meat Exception was taken to the product, however, on the ground
that the label admitted the presence of 5 per cent rusk, and 6 per cent was found to be
present. It is unnecessary to add more than 3 per cent of rusk. A second tin of crab was
stated to contain 95 per cent of crab meat, but actually contained only about 90 to 92 per
cent whilst a third contained added cereal matter fat, and salt, none of which had been
declared on the label.
A complaint sample of sugar was examined and found to contain 2 parts per million of
minute pieces of fibre derived from sacking. Sacking fibres are now generally absent from
sugar., because it is the custom to fill it directly into cartons, If sugar has been stored
in sacks it is impossible to prevent traces of fibre from the sacking contaminating the
sugar, and the complaint appeared to be rather frivolous.
Three samples of cut peel were all deficient in sugar, One contained 56.9 per cent of
sugar, another 57 per cent, and the third 55,6 per cent of sugar and 1.3 per cent of salt.
An agreement was reached some years ago with manufacturers that all cut peel should contain
60 per cent of sugar, In certain cases there is a tendency not to remove all the salt fror
the salted peel used with the result that less sugar is required. Housewives generally
believe cut peel to be merely the old fashioned candied peel cut up, though there is a
tendency for candied peel to reappear on the market.
Two samples of currants each contained a maggot, but were otherwise satisfactory
These samples came from entirely different sources.