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A packet of petit fours were mouldy indicating that insufficient
sugar was present, and while some chocolate biscuits were not in very
good condition, they were fit for consumption, and reported as inferior.
It was suggested that a product sold as "Rice Sticks" would have been
more correctly described as "Rice Vermicelli", as rice sticks are
generally thicker and straighter than this product.
Some canned lamb tongues contained only 74.8 per cent instead of
95 per cent of meat, and some canned frankfurters contained only 61 per
cent instead of 70 per cent of meat, as required by the Regulations.
Complaint was received about the condition of some pork luncheon
meat and it was found that the meat in contact with the side seam of
the can was contaminated with 67 parts per million of lead. Six
further cans were submitted and the lead contents ranged from 14
to 460 parts per million. In every case the lead was associated with
the seam of the can, due to the use of lead instead of tin solder. The
tooling marks on the can showed carelessness in manufacture and in
several places the lacquer had been removed.
A product described as "Bacon Savouree" appeared to be very old
stock, but the description was incorrect as bacon was only the constituent
third in order of composition. The ingredients list included
"Pork stock" which was meaningless in the sense in which it had been
used.
A shredded beef suet contained only 80 per cent against 83 per
cent of fat required by the Food Standards (Suet Order) 1952, and the
illustrations on the packet were not in accordance with the suggestions
of the Food Standards Committee. The manufacturers stated that it was
difficult to distribute suet and starch evenly, but although it may
be difficult it is not impossible, and difficulty in manufacture does
not permit the contravention of a Statutory Regulation. In general,
manufacturers should not work to a minimum standard, but should make
allowances to ensure that a product always complies with the minimum
requirements.
The presence of a preservative was not declared in pork and
beef sausages, four being found to contain respectively 300, 275, 270
and 190 parts per million of sulphur dioxide, this contravening the
Preservatives in Food Regulations, 1962.
Some "Fresh pork chipolatas" contained preservative and should not,
therefore, have been called fresh. The use of the word "Fresh." has
always been restricted to unpreserved products, a point made very
clearly in Part 3 of the Agriculture and Horticulture Act, 1964, which
mentions that fresh horticultural produce does not include any preserved
produce.
Some cocktail shrimps were badly broken and, as the public is entitled
to expect whole shrimps for cocktail purposes, they were reported as
inferior.
A shrimp paste contained sufficient fish but possessed a strong
odour of decomposition and showed a high microbiological count. It was
claimed to contain 17 per cent of salt but only 12.25 per cent was present.
Although Asian people might be prepared to eat a product of this type,
British people would object.
Some salmon roe contained 890 parts per million of boric acid which
is a preservative not permitted by the Preservatives in Food Regulations,
1962.
B. 30