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 matters
which must not be added to foods.
Of the total samples submitted to the Public Analyst
only 3 were found not to comply in all respects with the above
Regulations. They were as under: —
Cake.—Contained boric acid to the extent of one hundredth
of one per cent.
Currant Cake.—Contained a trace of boric acid amounting to
less than one hundredth of one per cent.
Beef Sausages.—Contained 0.03 per cent, of boric acid.
With regard to the sample of Currant Cake the infringement
has no significance, the boric acid being present in the
dried fruit as a natural acid. As I mentioned in last year's
Report it is necessary to prove that the preservative has been
added, to such article.
In the case of the sample of Beef Sausages the Analyst
reported that the amount of boric acid present was not sufficient
to preserve, the decomposition taking place very quickly.
Procedure under the Food and Drugs (Adulteration)
Act, Etc. — The following are the principal legal provisions
relating to the composition and description of food and drugs
(apart from provisions as to poisons and other special drugs) in
force on the 1st January, 1929: —
(a) Statutory provisions, viz: —
The Food and Drugs (Adulteration) Act, 1928.
Section 4 of the Milk and Dairies (Amendment)
Act, 1922.
(b) Orders and Regulations made under repealed Acts and
continued in force by the Food and Drugs (Adulteration)
Act, viz: —
Order as to Registration of Margarine Factories,
etc., 1900.