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and Food, and although the Magistrate gave an Absolute'Discharge 25 guineas costs were awarded
to the Council.
The exploratory work to bring about this prosecution involved considerable investigation and
enquiry; at the conclusion of the case discussions were in progress with the firm concerned
regarding the introduction of a suitable label which would comply with current statutory enactments.
One difficulty experienced in the labelling of pre-packed food is what the Order describes as the
"appropriate designation". It requires that, except as respects intoxicating liquor pre-packed for
sale as such, the statement on the label shall specify:-
(a) in the case of a food consisting of one ingredient the appropriate designation of the
ingredient,
(b) in the case of a food made of two or more ingredients the common or usual name of the food
and the appropriate designation of such ingredients (except when a standard is already
prescribed).
In the 1967 Regulations "appropriate designation" means, as respects any food, a name or
description or a name and description, sufficiently specific in each case to indicate to a prospective
purchaser the true nature of food to which it is applied.
In these days when the manufacture and distribution of food is such a highly specialised industry
involving tremendous capital investment, a central organisation to advise traders and manufacturers,
both here and abroad, on labelling and allied subjects would provide a valuable service.
Some years ago the then Food Standards and Labelling Division of the Ministry of Agriculture,
Fisheries and Food provided such a service, and by securing the co-operation of many traders and
trade organisations did much to encourage honest labelling and advertising. From 1953 this has
devolved on food and drugs authorities, and every year sees the introduction of additional Acts,
Regulations, Orders, Reports, etc. concerning foodstuffs on a scale and of such complexity that
the work can only be satisfactorily carried out by specialist officers within the Department.
Food Storage
Improper storage can cause goods to go out of condition for various reasons. Moisture and too
high a temperature increase the rate of oxidation which develops "off" flavours in fats. Heat can
bring about discolouration, as when fat in chocolate comes to the surface and on cooling leaves a
"bloom". A high humidity causes sugar in goods with a large sugar content to dissolve in moisture
which forms on the surface; when this dries the surface becomes covered with glassy hard particles
of sugar which are unsightly. If the store is damp, however, the sugar solution will form a suitable
medium for mould growth, whilst yeast may cause fermentation with resultant "off" flavours. Odours
and tastes from strong smelling goods are readily absorbed by some foods. The humidity of the air
makes little difference with regard to insect pests but temperature control has a definite bearing
on the problem as they develop slowly below 60°F. Inadequate ventilation and air movement will
hasten spoilage in fruit and vegetables as the continuing respiratory processes evolve heat and
carbon dioxide which must be removed. Storage injury can also occur in many foods if refrigerated
at too low a temperature.
It is essential to ensure that staff, particularly those in wholesale stores and supermarkets where
responsibility is often delegated, are fully instructed in the correct storage of food so as to avoid
spoilage by circumstances which could be avoided.
Food Sampling and Analysis
During the year a total of 1,985 (1,761) samples of foodstuffs were submitted to the City
Council's Public Analysts by routine or on complaint. Of this number adverse reports were received
in respect of 222 (262) samples and appropriate action was taken.
The following notes on a selection of these are given as points of interest:-
Sausage rolls purchased from a local baker were noted by the purchaser to have a peculiar taste.
Inspection disclosed a dark coloured material in the meat filling which analysis showed was due
to heavy contamination with iron. At the bakery a similar material was found adhering to the casting
round the mixer spindle, and some of this had presumably become detached and mixed with the
filling of the rolls. The complainant did not wish to participate in any further action, and the matter
was dealt with by way of a caution.