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21
Nevertheless at this early stage I feel that this Act might
have been stronger in certain respects.
A new feature is the introduction of codes of practice but
these may be beneficial only in certain instances where perhaps
the trader realises the advantages to himself of adopting the code
guidance. Many requirements contained in the codes, some of
us think might have been embodied in the Regulations with the
weight of the law behind them.
Modern manufacture and preparation of foods have
produced difficult and more complex forms of adulteration as
compared with the more crude and fraudulent adulterations of
the past.
One example is the presence of harmful chemicals on fruit
as a result of spraying. Besides the more usual nicotine and
arsenical residues which have given cause for concern, newer
substances are now in use. It was found in 1954 that thiourea
was being used as a fungicide on oranges in Spain as a rot and
mould suppressant. Thiourea can penetrate the skin of citrus
fruits and find its way into the juice. Experiments have shown
that this chemical is lethal to some animals in very low concentrations.
Its use is accordingly open to strong objections on
grounds of possible toxicity.
Samples of Spanish oranges taken in this Borough were
found, upon analysis, to contain thiourea. This was reported
to the Ministry of Food and at the same time warning letters
were sent to all fruiterers in the Borough. Further samples
taken were free from possible danger.
The presence of minerals in harmful quantities in foodstuffs
is a matter which is receiving special attention by the Metallic
Contamination Sub-Committee of the Food Standards Committee,
who have made reports respecting the limits of certain
metals including zinc, lead, arsenic, tin and copper. Some of
these metals are essential and beneficial to health in small
quantities, but in excess are poisonous.
Another recent development in the preparation of food is
the use of anti-oxidants, that is substances which retard or
prevent the development of oxidative rancidity. Samples are
taken to ascertain the presence of any of these substances.
Conditions under which food is handled, stored, prepared
and manufactured, and the supervision and control of the same,
are as important as any other factor coming within the orbit of
the Health Authority. During the year 4,939 visits were made
to premises, shops, stalls and vehicles where food is prepared,
stored and sold, and at 17 of these, unsatisfactory conditions
constituting contraventions under Section 13 of the Food and
Drugs Act, 1938, and Byelaws made thereunder were found. In
all cases the unsatisfactory conditions were remedied following
the issue of warning letters.