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73
COMPOSITION AND DESCRIPTION OF FOOD.
Of the total number of samples submitted during the year
to the Public Analyst for analysis. 3.9 per cent. were
reported to be adulterated. The corresponding figure for
the year 1923 was 6.1 per cent., whilst in 1921 it was 8.5 per
cent. These figures would seem to indicate a considerable
improvement in the quality of the foodstuffs now offered for
sale to the public, and there has, in fact, been a substantial
reduction in the amount of adulteration of food as practised
even a few years ago.
This may be accounted for to some extent by the fact that
an increasing number of articles are supplied to retailers
"prepacked" and by the increasing number of shops now
owned by the large "multiple shops" firms. The sale of
milk in bottles has undoubtedly resulted in a decrease in
the amount of adulteration of that commodity. The increased
activities of local authorities, however, is probably
the chief factor which has brought about the result. Many
more samples are now being taken and the dishonest trader
is coming to realise that adulteration does not pay.
During the year under review the report of a Departmental
Committee on the Composition and Description of
Food has been issued. This report contains some very
useful suggestions, and it is to be hoped that a number of
the recommendations put forward will shortly find their
way to the Statute Book.
The main question considered by the Committee was
whether it is desirable that the law relating to the composition
and description of articles of food should be altered
so as to enable definitions or standards to be prescribed or
declarations of composition to be required.
The answer of the Committee was in the affirmative, but
they did not consider that the case for the extension of
standards and definitions to all articles of food had been
made out.
At the present time, except for a very few articles, such
as milk and butter, no standard of composition exists.
Difficulty is often experienced as to what is actually "the