London's Pulse: Medical Officer of Health reports 1848-1972

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City of Westminster 1924

[Report of the Medical Officer of Health for Westminster, City of]

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75
(v) in beer and cider, whether in bottle or in cask, in amounts
not exceeding 5 grains per gallon ;
(vi) in alcoholic wines, non-alcoholic wines and cordials, and
fruit juices, sweetened and unsweetened, in amounts
not exceeding 3 grains per pint;
(B) Benzoic acid only should be permitted—
(i) in coffee extract in amounts not exceeding 3 grains per
pound ;
(ii) in non-alcoholic wines and cordials, and sweetened and
insweetened fruit juices (as an alternative to sulphur
dioxide) in amounts not exceeding 5 grains per pint;
(iii) in sweetened mineral waters and in brewed ginger beer
in amounts not exceeding 1 grain per pint.
The method of estimating the foregoing preservatives
should be prescribed by the Minister of Health.
(2) The sale of any preparation as a food preservative or for use in
such circumstances that it may be introduced into food
should be declared illegal unless such preparation (a) bears a
description clearly indicating its composition and strength ;
(b) is free from impurities, and in particular contains not
more than 1/100th part of 1 grain of arsenic per pound or
more than 1 /7th part of 1 grain of lead per pound.
(3) Disclosure of use of Preservatives.—The use of preservatives so
far as they are permitted should be upon the condition that
the nature and quantity of the preservative present in the
article of food should be declared in a manner prescribed by
the Minister of Health. It is possible that there may be
some cases in which the declaration of the preservative used
might be difficult to enforce or which might result in undue
harm to the industry without compensating advantage to the
consumer. If this be so, exceptions might be made in their
favour, but the exception should in no circumstances apply
to sausages.
(4) The employment of a copper salt to colour or preserve the colour
of peas and other vegetables should be prohibited.
(5) A schedule should be issued by the Minister of Health of
ing matters the use of which in foods may be considered
non-injurious to health, and thereafter the use of any other
colouring matter should be prohibited.