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INSPECTION AND SUPERVISION OF FOOD
Preservatives in Food Regulations, 1962
These regulations focus attention on the subtle changes which are rapidly talcing
place in the field of food technology and the effect of these on food control.
It is extremely doubtful if these regulations will last as long, with so few
amendments, as their predecessors, the Preservatives in Food Regulations, 1925.
Before 1925 comparatively crude forms of preservatives were used haphazardly
without any regard to their cumulative toxicity and without any real control. The
regulations of 1925 were sufficiently comprehensive to fulfil their task for almost
40 years.
As might be expected, the 1962 regulations cover a larger field as regards both
the type of preservatives and the foods in which preservatives are permitted.
Amongst the new preservatives are sorbic acid, diphenyl, propionic acid, and the
antibiotic tetraculines, which are limited in certain specified foods. The list of
foods which may contain preservatives, now extended to include such popular items
as bread, potatoes (both peeled and dehydrated), flour (for the making of biscuits),
marzipan and raw fish, leads one to hope that developments in this light will be
watched with great care. The increased list of exemptions from the definition of
"preservatives" also indicates the need for a watchful eye on future progress. Antioxidants. colouring matters, emulsifiers and stabilisers which are permitted by the
regulations governing their use are, of course, exempted but so are tocopherols,
nicotinic acid, carbon dioxide, nitrogen or hydrogen (for packing food in hermetically
sealed containers) and Nitrous oxide (when used for the making of whipped cream.)
All these are indicative of modern trends in food production. Another is the
tolerance of up to 5 p.p.m. of formaldehyde "derived from wet strength wrappings
containing any resin based on formaldehyde or any plastic food container or utensil
manufactured from any resin of which formaldehyde is a condensing component."
Colouring Matter in Food Regulations, 1957
A sample of canned red cherries was stated by the Public Analyst to contain
the colouring matter fluorescein, which is not permitted colouring matter in
accordance with the Colouring Matter in Food Regulations, 1957.
Legal proceedings were authorised but discussions between the Public Analyst
and the Director of a Research Association brought to light the fact that research
recently carried out in certain laboratories had shown that fluorescein might be
formed in un-lacquered cans of fruit by the action of fruit acids and the tin of the
can on the permitted dye erythrosine. It seems that erythrosine, which was present
in this sample, is the only permitted red dye suitable for colouring cherries and the
reaction does not occur in lacquered cans.
After due consideration of all the circumstances and especially as the fluorescein
had not been "added" as a colouring matter, the proceedings were withdrawn and
a report of the case was made to the Ministry of Agriculture, Fisheries and Food.
I feel that this case is indicative of the type of problem which we shall meet more
frequently in the future as the whole range of food additives broadens with the
changing methods of food production.
During the year 3,328 visits were made at food premises, stalls and markets and
at 56 of these, conditions contravening Food Hygiene Regulations were found.
Legal proceedings were taken in 5 cases resulting in fines totalling £97 with 31
guineas costs being imposed.
No exemption certificates were granted by the Council in connection with the
regulations during the year.