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process, and consequently becoming rancid.
A sample of parsley was reported as inferior because it contained
ash 15.5 per cent and acid insoluble ash 2.5 per cent, indicating
excess of earth. These figures are high because parsley is not like
thyme, sage and marjoram, which grow more or less along the ground, but
parsley grows to an appreciable height and should be freer from
extraneous earth.
A packet of tea was submitted as a complaint. When received the
packet itself was damp and had a strong smell due to Dettol, T.C.P., or
some similar antiseptic, which had passed through the wrapper into the
tea. It was thought unlikely that the contamination could have
occurred in the shop, and was more likely to have taken place in the
purchaser's shopping bag. Some coffee contained a piece of phosphor
bronze. The manufacturers were probably correct in suggesting that
this had resulted from the resoldering of a boiling pan.
A sample of whisky contained alcohol of proof strength of 54 per
cent only, so that it contained not less than 47.7 per cent of added
water, based on the fact that the Food and Drugs Act, 1955, Section 3
requires whisky to contain not less than 65 per cent proof spirit. In
reality it probably contained not less than 50 per cent of added water.
The advertisements for a "vinegar and honey mixture" contravened the
Labelling of Food Order by making claims for vitamins and minerals
without stating the quantities present. These were in fact negligible.
A kettle and a sample of water boiled in it were submitted because
a complainant stated that when water was boiled in the kettle the chalk
precipitated was coloured blue. Examination showed that the water
itself was also tinged slightly blue. The manufacturers had lacquered
the interior of the kettle with a blue lacquer containing a blue colour
not permitted in food.
Food Legislation
The year brought little change in food legislation, although the
Pood Standards Committee issued two long reports, of which mention will
be made later.
The Food Hygiene (General) Regulations, 1960, No, 1601, consolidated
and amended the previous regulations. One amendment extends the
regulations to cover the cleaning of food utensils and equipment, but
it is remarkable that no regulations have yet been made to cover the
material of which food handling utensils and equipment are made. Over
many years attention has been drawn to the risk involved in using
articles such as enamelware coated with antimony enamels and toasting
prongs coated with lead, but it is still necessary to show that food
stored in or treated with this equipment has been contaminated before
any action can be taken.
The Milk (Special Designation) Regulations, 1960, No. 1542,
prescribe modifications of the existing Methylene blue test, provide a
fresh Phosphatase test for pasteurised milk, and also provide a new
test, the Clot-on Boiling Test for tuberculin tested milk.
The Skimmed Milk with Non Milk Pat Regulations, 1960, No. 2331,
cover fresh ground in food law inasmuch as they provide for the sale of
milk, condensed milk, and dried milk, from which the original milk fat
has been removed and replaced by other fats or oils. Pats and oils