View report page

99
to reduce or even to remove the formaldehyde, but grilling appeared
merely to make the formaldehyde retreat further into the substance of
the meat. It was also found in cooked sausages made from the meat in
question. The results have a special significance as regards meat which
is treated in a formaldehyde safe, for they indicate that articles such as
minced meat, fish, kidneys, and other foods which expose a large surface
in proportion to their weight cannot be subjected to this form of
formaldehyde fumigation without absorbing relatively large quantities
of this disinfectant.
On receipt of this report the Public Health Committee ordered that
several fresh fish (sole, hake, haddock, plaice, cod and herring) be
examined (unofficially), but no preservative was detected.
The President of the Local Government Board subsequently
stated in Parliament that he had been in communication with
importers of chilled meat, with the result that a marked improvement
had taken place in the amount of formaldehyde employed. If it is
kept within limits he did not at present propose to prohibit its use for
meat in transit, but careful observation was being kept.
Sale of Food and Drugs Acts.