View report page

69
SUGAR SWEEPINGS.
The question of the disposal of sugar sweepings from the holds of
ships was raised during the year. The food factories in the Borough
were specially visited, and it was ascertained that at one factory damage
to bags containing sugar was prevented by the use of slings instead of
hooks. At the other factory supplies of sugar came by road and any sweepings
were sent away to be destroyed. No information as to the quantity
destroyed in 1923 is available.
PUBLIC ANALYST'S ANNUAL REPORT, 1923.
During the year 762 samples were examined, of which 28 or
3.7 per cent were found to be adulterated. This figure is an increase
on recent years, the average for the previous 5 years being 2.1 per cent.
It compares favourably with the figures obtained in other Districts, the
average in 1922 for the whole of London being 5.3 per cent., and for the
whole of England, Scotland and Wales, 6.2 per cent.
Seven out of the 762 samples were informally purchased, the others
being submitted by the Inspectors in the usual manner.
The number of samples examined is in the ratio of 4.7 per 1,000 of
the population, as compared with 8.4 per 1,000 for the whole of London,
and 3.0 per 1,000 for the whole of England, Scotland and Wales.
It is of interest to note that the grosser forms of adulteration are not
so prevalent as they were formerly. The decrease is due partly to the
increased supervision now exercised by Local Authorities, and partly
also to the increasing tendency for the manufacture and purveying of foodstuffs
to pass into the hands of large business firms of repute, the goods
being frequently sold by the retailer in the original sealed packages distributed
by the wholesaler.
Preservatives.
The use of preservatives in certain articles of food is still very prevalent.
From the remarks made at the end of the previous paragraph,
it is obvious that the distribution of food from the manufacturer to the
consumer now occupies time and necessitates a considerable amount of
handling. In the absence of facilities for refrigeration for perishable
goods, recourse is frequently had to the use of chemical preservatives.