London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Holborn 1936
[Report of the Medical Officer of Health for Holborn Borough]
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It will be observed that the average composition of the milk supplied to the Borough during the year was fat 3.5 per cent. and non-fatty solids 8.99 per cent. These figures approximate very closely to those of the previous four years, averages of which are tabulated below:—
| Year. | No. of samples examined | Total solids. (average). | Fat. (average). | Non-fatty solids. (average). |
|---|---|---|---|---|
| 1932 | 177 | 12.60 | 3.71 | 8.89 |
| 1933 | 196 | 12.40 | 3.60 | 8.80 |
| 1934 | 224 | 12.47 | 3.52 | 8.95 |
| 1935 | 218 | 12.48 | 3.55 | 8.93 |
| 1936 | 132 | 12.49 | 3.50 | 8.99 |
These results indicate that the milk supplied to the Borough during the past
five years has been of good quality as far as the content of fat and non-fatty solids
is concerned.
Mustard.—Two of the samples of mustard sold as "prepared mustard" were
found to contain 151 and 137 parts per million of sulphur di-oxide respectively,
and were certified accordingly. It has been suggested that, as mustard (in
common with other cruciferous plants) naturally contains certain sulphur compounds,
the sulphur di-oxide found in these cases, is derived from the natural
component which exists in the mustard in the form of sulphide and that this is
converted into a sulphate during the process of the estimation of any added
sulphite present, and is thus responsible for the apparent presence of sulphur
di-oxide. I may point out that other samples of "prepared mustard" examined
by me have been found to be free from sulphur di-oxide, and that the sulphur
naturally present in the cases in question, was removed before the sulphur
di-oxide was estimated. It may be of interest to mention that these particular
adulterated samples were from a foreign source.
Sausages.—One of the samples of sausages had been preserved with a
sulphite preservative; the quantity found was 103 parts per million of sulphur
di-oxide. A limited quantity of sulphite preservative may be used in sausages
provided that notice of its presence is given to the purchaser.
Vinegar.—One of the samples of vinegar contained 55 parts per million of
sulphur di-oxide, thereby contravening the Preservative Regulations. The
quantity was somewhat small and was possibly due to some carelessness rather
than to actual adulteration. Four other samples of vinegar were deficient in
acetic acid or had been diluted with water, so as to reduce the quantity of acetic
acid below the recognised standard. In these cases the shortage was from 18 to
20 per cent. Vinegar should contain at least 4, per cent. of acetic acid, but at
present there is no definite legal standard or limit for this article.