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269
[1910
Act, 1902. Something, however, yet remains to be done, viz.: the enactment
of legislation to enable Sanitary Authorities to insist that suitable storage be
provided for the articles of which these popular comestibles are composed.
At present they are kept anywhere, and have sometimes been found in the
bedrooms of the makers.
Canned Salmon. —Towards the end of June a complaint having been
made that a blown tin of salmon had been sold at one of the leading shops,
the Food Inspector visited it, and very carefully examined all the tins, among
which he found eight that were blown, which he accordingly seized and condemned.
The Medical Officer of Health afterwards pierced some of them
under water to discover if they contained air or gas, when he found that
bubbles at once rose to the surface. On opening the tins, however, the salmon
presented a very good appearance and showed no trace of decomposition by
taste or smell. One of the proprietors of the firm, together with the English
representative of the canners, who called on the Medical Officer of Health to
discuss the matter, held that although the cans undoubtedly contained air,
the fish was not bad, an opinion which was also held by the Medical Officer of
Health. The facts were placed fully before the Public Health Committee,
who were informed by him that hitherto where prosecutions had been taken
the food in the cans had been more or less decomposed, and that therefore
the preserved food products which they contained were unfit for human food;
and that all that the most recent authorities would say about a blown tin
was that it was a suspicious circumstance, and consequently it should not be
sold. Also, that all canners recognised this fact, and were always willing to
replace blown goods. The Medical Officer of Health was also of opinion
that if legal proceedings were taken against the vendors they would fail. He
had two of the suspected tins opened for the committee's examination, and
they were satisfied that the salmon appeared quite sound. It may be stated
that the canned salmon in question has the repute of being the best brand on
the market.
As a result of this seizure the English representatives of the canners
cabled to Vancouver, giving instructions that the "pack" then about to be
made, and which would be finished by the middle of August, should be put
up in tins with a stronger bottom, as they believed that the make of the can
had been the cause of the trouble. This bottom forms part and parcel of
the can itself as the vessel is stamped out, and, therefore, no solder is used,
which was the reason why stamping was resorted to.