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In view of this undesirable practice the Borough Council made representations
to the Metropolitan Boroughs' Standing Joint Committee, who in turn approached the Ministries
of Health and Agriculture, Fisheries and Food.
As a result, in January, 1964, the Ministries issued the Meat (Treatment) Regulations,
1964, which prohibited the addition to raw and unprocessed meat of ascorbic acid,
erythorbic acid, nicotinic acid, nicotinamide and any salt or any other derivative of these
substances and the sale of any such meat so treated.
It will be noted that the Regulations were applicable only to raw and unprocessed
meat and meat products. They did not apply to processed meatand meat products. Certain
preparations are now being advertised containing these chemicals, which it is claimed can
advantageously be added to meat pies, bacon, ham, pork and beef sausages, and cured
sausages, to help in the retention of the natural colour of these products, particularly when
they have been exposed to strong light.
This practice is obviously undesirable in that it makes the meat look fresher than
it really is and perhaps more attractive to the misinformed purchaser. This gives a sales
advantage to the firm using the ascorbic acid, which would be calculated to force other
firms to follow suit; eventually leading the public to suspect and avoid genuine fresh untreated
meat. Since the vitamin would no doubt possess some prophylactic medicinal activity,
its addition might also be open to objection by people who disagree with the policy of mass
medication by additives in food or water. Furthermore, the addition of these chemicals
means that the purchaser is receiving a substance not demanded, and therefore this might be
held to be a sale to his prejudice.
It would appear that the non-inclusion of processed meat was an omission from
the original Regulations which should be rectified. This could be done either by amending
regulations, or, alternatively, by deleting the exemption given to the substances in the
definition of preservatives in Section 2 of the Preservatives in Food Regulations, 1962.
In these circumstances the Council decided that the attention of the London
Boroughs Committee and the Association of Municipal Corporations should be drawn to this
matter and that they should be asked to make representations to the Ministry of Health and
the Ministry of Agriculture, Fisheriesand Food, witha view to obtaining amending legislation.
PESTICIDES AND OTHER TOXIC CHEMICALS
In 1964 the Government asked the Advisory Committee on Pesticides and other
Toxic Chemicals to consider and advise on any improvements and extensions of present safety
arrangements that may be desirable to provide greater protection against hazards arising
from the use of toxic chemicals in agriculture and food storage. The Association of Municipal
Corporations was invited to submit evidence to the Advisory Committee, but apart from
comments of a general nature it was not possible for the Association to submit a detailed
memorandum in view of the technical research which was considered necessary.
The County Council's Association havenow invited the co-operation of members
of the Association of Municipal Corporations in a scheme which has been proposed by the
Association of Public Analysts. This scheme would enablea systematic enquiry to be carried
out into rhe extent of contamination of foodstuffs by toxic chemicals.
The Association of Municipal Corporations' Health Committee have considered
this matter and they were of the opinion that the scheme should receive their support as
well as that of the County Councils' Association. Those authorities who wished to participate
were therefore invited to inform the Association so that a consolidated list of participants
could be prepared and made available to neighbouring authorities enabling them to
co-ordinate any necessary arrangements.
The Council were of the opinion that the scheme should be supported and the
Association of Municipal Corporations were informed accordingly.