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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
Islington 1922
[Report of the Medical Officer of Health for Islington, Metropolitan Borough of]
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57
[1922
REPORT ON PRESERVATIVES IN FOOD.
The question of preservatives and colouring matter in food was before the Public
Health Committee during the year. The Medical Officer of Health reported in May that
the position at present was unsatisfactory; that inquiry into the matter was not only
required for cream in respect of boric acid, but for preservatives in other foods. Such an
inquiry should deal definitely with :
(1) Whether certain preservatives arc harmless;
(2) The proposed standards as regards amount, if any, to be permitted;
(3) The class of foods in which such preservatives, if so found necessary, may be
used (as at present some manufacturers used such, while others produce a
satisfactory preparation without).
The Committee's attention was directed to the fact that although cream is now labelled
in accordance with the regulation to contain an amount of boric acid not exceeding 0.4
per cent., and the words "not suitable for infants or invalids" preparations other than
cream are not so labelled, nor are sausages, etc., besides, preparations and food often contain
other preservatives, such as salicylic acid. Similar preparations by other makers do
not contain preservatives.
The Medical Officer of Health is strongly of opinion that if a preservative—with the
labelling and precautions quoted in the manner similar to what has been done in the case
of cream—be permitted for other foods, that the least possible amount of preservative
should be allowed, and the particular foods for which it will be allowed should be specified
and the amount declared on the label with a similar proviso regarding infants or invalids.
If this were done, the position would be clear and prosecutions for illegal use would
be a straightforward matter, depending upon the result of the analysis.
ISLINGTON ANALYSES. PRESERVATIVES AND COLOURING MATTER IN FOOD.
| Year. | Article. | Quantity of Preservative or Addition of Colouring Matter. |
|---|---|---|
| 1917 | Milk | 0.0002% Formaldehyde |
| „ | „ | „ „ |
| „ | „ | „ „ |
| „ | Mustard | 12% Wheat Flour, 0.2% Powdered Turmeric |
| 1918 | Baking Powder | 0.07 grains Arsenic per lb. |
| „ | Milk | Coloured with Annatto |
| „ | „ | „ „ |
| „ | „ | „ „ |
| „ | Self-raising Flour | 0.63 Calcium Sulphate |
| 1919 | Mustard | 4% Wheat Flour and trace of Turmeric |
| „ | „ | 5% „ „ |
| „ | „ | 33% „ „ |
| 1920 | „ | 29% „ coloured with trace of Turmeric |
| „ | Skim Milk | 11 grains of Boric Acid per pint |
| „ | Milk | 5 „ „ „ |
| „ | „ | 4.7 „ „ „ |
| „ | Mustard | 67 % Wheat Flour coloured with Turmeric |
| 1921 | Liquid Eggs | 1.75% Boric Acid |
| „ | Melange | 1.02 |
| „ | Butter | 0.17 |
| „ | Margarine | 0.31 |
| „ | Mustard | 25% Wheat Flour coloured with Turmeric |
| 1922 | Pork Sausages | 0.26% Boric Acid= 18.2 grains per lb. |
| „ | Separated Milk | 24 Samples coloured with Annatto |
| „ | Milk | 10 „ „ „ |
| „ | „ | 0.0002% Formaldehyde |
| „ | Mustard | 15% Wheat Flour coloured with Turmeric |
| „ | „ | 17% „ „ |
| „ | „ | 20% „ „ |
| „ | „ | 23% „ „ |
| „ | Cream | 0.30% Boric Acid |
| „ | „ | 0.32% „ |