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93
Cheese.
Eighteen samples of cheese were submitted for analysis during
the year, all of which were procured informally. The samples
proved genuine.
Butter.
The total number of samples of butter taken during the year
was 78. Of these 72 were submitted informally.
All these samples were reported as genuine and were found
to be free from preservatives other than salt.
The average moisture content of the 78 samples amounted to
13.9 per cent., the maximum amount permitted being 16.0 per
cent.
Margarine.
Fifty-eight samples of margarine were purchased and submitted
to the Public Analyst for examination, all of which were procured
informally, and in no case was adulteration certified, nor were
preservatives, other than common salt, found.
The average moisture content was 13.9 per cent.
Sausages, Bacon. Preserved Meats, &c.
Eight informal samples of sausages (including 1 labelled “Preserved
Sausage") were submitted to the Public Analyst during
the year.
All the samples of sausages were certified to be genuine, and
in the case of that labelled “Preserved Sausage" the preservative
present was within the limits allowed by the Public Health
(Preservatives, etc., in Food) Regulations.
Flour.
Seven samples of self-raising flour submitted for analysis were
all reported as genuine. These samples were all taken informally.
Rice.
Eight informal samples of rice were procured and submitted to
the Public Analyst and all were reported as genuine.
Vinegar.
Four samples of vinegar were procured formally and submitted
to the Public Analyst, and all were reported to be genuine.
Pepper.
Seven samples (all informal) of pepper were examined and
found to be genuine.