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55
Some Glace Cherries contained 54 parts per million of Sulphur dioxide which is
permitted, but it was not declared on the label. According to the Labelling of Pood
Order the presence of sulphur dioxide must be declared, but most manufacturers overlook
this point. Some dried apricots contained 2,600 parts per million of sulphur
dioxide, whereas the limit permitted by the Preservatives Regulations is 2,000.
A sample of Pickled Red Cabbage was reported as inferior on account of the very
acid, but insipid taste. The cabbage itself was soft, although the acidity was only
1. 91 per cent. as acetic acid.
Some mint sauce possessed a satisfactory flavour, but had been prepared with
saccharin instead of sugar.
A coffee sponge cake was submitted for examination because it possessed a green
colour. This was thought to be due to the use of an alkaline baking powderAlkaline
baking powders frequently cause discolouration of coffee cakes.
There was a minor error in the labelling of some Glucose Tablets inasmuch as
fruit acid was disclosed as an ingredient. The name of the acid must be disclosed.
New Legislation
The year 1958 probably witnessed less fresh legislation for food and drug
administration than any year since the outbreak of the 1939 war. It would appear
that the Minister of Agriculture, Fisheries and Pood has more to think about than he
can manage at the present time and since there is almost invariably a tremendous
amount of controversy about any fresh legislation, the Minister probably feels that
the safest policy is to do little.
The Public Health (Preservatives etc. in Food) Regulations
The most important changes affected the Preservatives Regulations The Public
Health (Preservatives etc in Food) (Amendment) Regulations, 1958, and The Public
Health (Preservatives etc. in Food) (Amendment No. 2) Regulations, 1958 permit the
treatment of certain fruit with anti-mould agents Fruit has for long caused trouble
owing to its perishable nature and consequent attack by moulds between collection and
consumption With greater dependence on foreign imports and with the food laws of
other countries permitting what are considered to be harmless quantities of preservatives
on the skins of fruits this country has been more or less forced to come into line
As a result the fruits named below may now contain the following added preservatives:-
Citrus fruits,
Diphenyl not more than 100 parts per million.
or
Orthopheny1phenol not more than 70 parts per million or proportionate
quantities of the two together
Orthopheny1phenol in
Apples, Pears, and
Pineapples, not more than 10 parts per million,
Peaches, not more than 20 parts per million,
Melons, not more than 125 parts per million,
and foods made with any of these fruits may contain proportionate quantities of these
permitted preservatives, except that foods containing melon may not contain more than
10 parts of orthopheny1phenol for every million parts of melon in the food. It is
difficult to understand why melons are permitted to be treated with 125 parts per
million of orthopheny1phenol. The skin of melons, like that of the related squash
families, is hard, and therefore more resistant to attack than that of many other