View report page

87
the requirements of the Public Health (Preservatives in Food)
Regulations which came into force in regard to this article on the
first of January, 1928.
The average moisture content of the 84 samples reported as
genuine amounted to 14.4 per cent.
Margarine.
Thirty samples of margarine were purchased and submitted
to the Public Analyst for examination, all of which were procured
informally.
The provisions of the Public Health (Preservatives, etc., in
Food) Regulations, came into force at the beginning of the year
1927 in regard to this article, and it is satisfactory to record that
all these 30 samples were reported as being free from preservative.
Reference to former annual reports indicates that previously
it was exceptional to find a sample of margarine which did not
contain a boron preservative.
The average moisture content of the 29 genuine samples was
13.9 per cent. One sample was reported to contain an excess
of moisture to the extent of 0.5 per cent, beyond the permitted
maximum of 16 per cent.
Sausages, Preserved Meats, &c.
One informal sample of meat paste; 20 formal samples of
sausages (including 2 of luncheon sausage, 1 of liver sausage
and 7 formal samples labelled "Preserved Sausage") were submitted
to the Public Analyst during the year. These were all
reported to be genuine.
The Public Health (Preservatives, etc., in Food) Regulations,
permit the presence of Sulphur Dioxide in sausages to an amount
not exceeding 450 parts per million, but the presence of preservative
must be indicated on the label.
Flour.
Five samples of flour and seven samples of Self-raising flour
submitted for analysis were all reported as genuine. These samples
were all taken informally.
Rice.
Twenty-two samples of rice (17 formal and 5 informal) were
procured and submitted to the Public Analyst and all were reported
as genuine.
Of these samples 6 were polished by the aid of talc, the average
quantity amounting to 0.22 per cent.