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matter, instead of not more than 48 per cent water and not less than 48
per cent of fat on the dry matter.
Another cheese spread appeared to have been labelled correctly originally,
but bore a stick-on label stating that it was a medium fat soft
cheese, which was incorrect. A processed cheese with ham was deficient in
total solids and was really a cheese spread, but even so it did not comply
with the requirements for a cheese spread.
Five complaints were received about foreign matter in bread. A bread
roll contained the head of a bee which must have been baked in it, a cut
loaf contained cigarette ash between the slices, but as it was wrapped
mechanically it was difficult to understand bow the ash bad gained access,
a third contained a portion of dyed paper, probably a piece of crinkled
paper from the top of a sack of flour, a fourth contained brown dough
picked up with the white dough, whilst the fifth contained burnt dough with
a trace of iron and oil present.
Biscuits suspected of being nibbled by mice were examined but the typical
tooth marks of mice could not be detected and it was thought that the
biscuits had probably been broken by careless handling during transit.Some
slimming wafer biscuits were satisfactory, but the declaration of calorific
value, vitamins and minerals on the label was given for four wafers,
instead of per ounce of 100 gms, Two products sold as cereals consisted of
chick peas, which are legumes and not cereals, and the labels made claims,
which were incorrect.
Dark patches on the surfaces of two slices of bacon consisted of general
dirt, lubricating oil and iron probably derived from oil on machinery,
A can of minced steak in gravy contained only 60 per cent of meat instead
of a minimum of 75 per cent. Another of minced beef and cnion with
gravy was slightly low in meat content, the total meat content being 48.5
per cent instead of 50 per cent, and a canned stewed steak contained 92.5
per cent of meat whereas it must contain not less than 95 per cent,
The unpleasant colour on the meat of a can of chopped ham and pork
was thought to be due to a mould, but the product was sterile The nitrate
and nitrite were normal and the can was well lacquered and not corroded,
so that it was difficult to give an explanation for the discolouration.
The can was returned to the factory in Holland but the manufacturers
were also unable to determine the cause of the discolouration, although
they discovered a microscopic crack near the tear off strip on the can.
The interior of a can containing pork luncheon meat was badly stained
and corroded, due probably to the scoring mark being too deep so that air
passed in and out, but no bacteria appeared to have gained access to the
contents.
A piece of metal alleged to have been present in a meal of sausage
and bacon was found to be the injection end of a hypodermic needle, and
a iron staple stated to have been found in a meal of chop suey, had
vegetable matter, probably derived from cabbage, attached indicating
that the complaint was correctly made. In a third case a piece of spiralled
tinned iron, stated to have been found in a can of beef and vegetable
casserole, might have been derived from a larger can of beef used in
manufacture„
Two samples of pork and 3 of beef sausages were found to contain respectively
100, 170, 190, 225 and 270 parts per million sulphur dioxide the
presence of which had not been declared. Another sample of pork sausages
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