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detected. Tests for preservatives gave negative results. The
suet bore on the packet a statement that no starch was
present and this was verified.
Cheese, &c.
Four cheeses of the tin-foil wrapped class showed no
metallic contamination and the absence of preservatives. A
sample of " Scotch rarebit," similarly packed, was also
genuine, the ingredients being cheese with tomato and
celery flavouring.
The question of standards for milk fat in cheese has for
a long time been under discussion. In July, 1933, the
Agricultural Produce (Grading and Marking) (Cheshire
Cheese) Regulations, 1933. came into force. These prescribe
a minimum of 45 per cent, of milk fat in the moisturefree
article, so that for at least one type of cheese we have
now an official standard for the fat content.
Meat and Fish Preparations.
Of the forty-one meat and fish preparations specified in
Table III only two were adversely reported upon. Both of
these were sausage in which preservative—sulphur dioxide
—was found, the amounts being 350 and 150 parts per
million respectively. No declaration of the presence of
preservative as required by the Preservatives Regulations
was made when the purchase took place.
In the few instances where the articles were sold in tins
the absence of any significant proportion of poisonous metals
such as tin, lead and copper was proved.
Vegetables, Fruit, Conserves, &c.
Table III contains thirty-eight samples in ten different
varieties falling under the above heading. These were all
genuine with the exception of one specimen of tomato puree
which contained copper to the extent of twelve parts per
million.