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58
New Legislation
Food Standards and Reports
Pour Pood Regulations, one draft Regulation and three Pood Standards Committee
Reports have been issued during the year. 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 Pood Standards Committee have
pondered over their appearance.
Arsenic in Food
The Arsenic in Pood 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
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 are, 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.
Someone appears to have tripped up, but this is a point to which the perry manufacturers
should attend if they wish it to be altered.
Condensed MiIk
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 machine skimmed 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 Pood 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
the 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 not less than 2½ per cent of milk fat and not
less than 7 per cent of milk solids other than fat. Parev (kosher) ice remains as
before. Whilst this regulation makes no provision regarding the labelling of ice
cream made with fat other than milk fat the Labelling of Food (Amendment) Regulations,
1959, prohibits the use of any illustration suggestive of butter, cream or milk or
anything connected with the dairy unless all the fat in the ice creams derived from
milk, other than that present in egg or a flavouring substance, though it is permissible
to state that the ice cream contains skimmed milk solids. Any ice cream made