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extract and had probably been introduced by someone using a wet spoon for
coffee and then dipping it into the sugar.
An ice cream dessert contained a piece of metal probably derived from the
machinery employed.
Some fried rice and shrimps, submitted as a complaint contained a number
of black specks of charred material, and while the contents of four
further cans were satisfactory in this respect, they contained only 4.6,
5.7, 7.5, and 5.1 per cent of shrimp respectively. In your analyst's
opinion the shrimps should not be less than 10 per cent.
Some sliced beetroots had not been properly cleaned and were of very inferior
quality.
Foreign matter, found in two meals served in restaurants, consisted of
part of a fruit shell and a piece of tin plate from a can.
Portions of luncheon meats were examined because of complaints that they
possessed a catty taint. This unpleasant taint has been known for some
years now, but in spite of much research the problem has not been entirely
solved. In canned foods it is almost invariably associated with the lacquer
on the interior of the can.
Some stewed steak with gravy was stated to have a bitter taste after heating
and was submitted for examination together with two unopened cans.
The complaint stewed steak had a burnt flavour whilst the contents of
control cans were quite satisfactory, and it was thought that the complainant
had accidently burnt the meat when heating.
All samples of milk examined during the year were satisfactory except one
of which the figures were just within the limits, but the freezing point
- 0.520°C indicated the addition of about l½ per cent of water.
A shredded suet contained only 81.9 per cent of fat instead of 83 per cent
and, although the manufacturers suggested that this was due to the difficulty
of obtaining an even distribution of the starch coating, it was considered
that a better effort could be made.
A cream cheese spread contained only 21.15 per cent instead of 45 per cent
of milk fat calculated on the cheese as sold. A cheese and shrimp spread
consisted of full fat cheese spread with a small quantity of shrimp but
it contained 57 per cent of water instead of the maximum 48 per cent.
Some cheese wafers had an objectionable rancid flavour and as they contained
only 21.8 per cent of butter fat they should have been described
as "Margarine Cheese Wafers", and three cream buns and two chocolate
eclairs submitted as "cream fancies" were examined but the fillings
were imitation cream and not "cream" within the meaning of the Food and
Drugs Act.
A creamed rice pudding was made with milk and water instead of milk only.
There is a growing tendency to use watered milk for this type of product
and as water is not an ingredient according to the Labelling of Food
Order, the housewife does not suspect this.
Some molassess was thin and contained 30.6 per cent of water, instead of
20-24 per cent,
A grapefruit juice consisted of 80 per cent fruit juice only whilst a
pineapple juice contained only 60 per cent of fruit juice and a mango
B.33