View report page

54
The Public Health (Preservatives, &c., in Food)
Regulations.—These Regulations were made on the 4th August,
1925, and Amending Regulations on the 10th December, 1926,
and 25th June, 1927.
Only certain articles of food specified in the first schedule
of the Regulations may contain preservatives, which must either
be sulphur dioxide or benzoic acid in proportions not exceeding
that stated in the 3rd column of such schedule.
Part 2 of the Regulations specify the colouring matlters
which must not be added to foods.
Boric acid, which hitherto has been used greatly as a
preservative, is now entirely prohibited.
As from the 1st January, 1928, Butter came within the
scope of these Regulations, and on the same date the Public
Health (Milk and Cream) Regulations, 1912, and Order, 1917,
were automatically revoked.
Of the total samples submitted to the Analyst, 12 were
found not to comply in all respects with the above Regulations.
The details of the infringements are set out hereunder:—
Sausages (4).—Two samples contained a trace of boric acid, and
one a minute portion of sulphur dioxide. In each case
the preservative was derived from one of the ingredients
used in the making of the sausage. In the remaining
case the proportion of sulphur dioxide used was in accordance
with the Regulations, but was not labelled in
accordance with the 2nd Schedule. The matter was
investigated by the Medical Officer of Health and the
Vendor cautioned.
Butter (2).—Both samples contained a trace of boric acid.
The amounts disclosed were less than would be added for
preservative purposes. Up to the 1st January, 1928, it
was generally permissible to allow an amount of boric
acid not exceeding 0.5 per cent., and as the samples in
question were taken early in January, it is possible that
old stocks were mixed with butter. In this connection it
was suggested in the Ministry of Health's Circular No.
852 that in such circumstances no official action should
be taken.
Dripping (1).—This sample contained a slight trace of boric
acid, which was possibly derived from the meat.
Breakfast Sausage (1).—This sample contained 0.04 per cent,
of sulphur dioxide, equal to 400 parts per million. On
investigation into this case it was ascertained that the
Vendor held a warranty from his wholesaler. The matter
was accordingly taken up with the wholesale firm.