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The Borough Analyst, J. Kear Colwell, Esq., F.I.C., has kindly supplied the
following notes: —
During the year 1932, 600 samples were submitted to me for analysis in
accordance with the provisions of the Food and Drugs (Adulteration) Act, 1028,
589 having been purchased with the usual formalities and 11 obtained informally.
Of this total only six (1.01 per cent.) proved to be adulterated—all being
formal samples. These were, one sample of blue ointment, two of milk and three
of sausages.
Blue Ointment.—The sample of blue ointment certified to be adulterated
consisted of 100 per cent, of mercury ointment (B.P.) and not the B.P.C. (British
Pharmaceutical Codex) article unguentuin mercuriale, or blue ointment, which
should contain only 10 per cent, of mercury.
Milk.—The two samples of milk certified to be adulterated were deficient in
fat to the extent of at least 16.3 per cent. and 180 per cent. respectively. The
Sale of Milk Regulations, 1901, provide that where the percentage of fat in a
sample of milk falls below 3.0 per cent., a presumption is raised that the sample is
not genuine. In this connection it may be noted that the milk supplied to the
Borough generally during the year was of good quality, the average fat being 3.71
per cent. and the non-fatty solids 8.92 per cent. If the two samples certified to be
adulterated had been judged by this average figure for fat the deficiency in that
constituent would have been 32.3 and 33.7 per cent. respectively or approximately
one-third of the fat originally present—a serious loss in so important an article of
food. Preservatives were not found in any sample of milk.
Sausages.—The three samples of sausages certified to be adulterated contained
230, 100 and 300 parts of sulphur dioxide per million respectively. If a vendor
desires to sell preserved sausages he may do so, but he must use a sulphite
preservative, and the finished sausages must not contain more than 450 parts per
million of sulphur dioxide, and the fact that they are preserved must be declared
in some suitable manner to the purchaser.