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A communication on these lines was forwarded by the Holborn Council to the
Minister of Health, and a copy of my report on the subject was sent to the Medical
Officers of Health of the large towns of England and Wales; a number of municipal
authorities in such towns, as well as several metropolitan authorities, male similar
representations to the Ministry.
As mentioned in the last Annual Report a Departmental Committee was
subsequently appointed to consider the question of preservatives and colouring
matters in food. The following is the summary of conclusions and recommendations
issued by this Committee: —
1. Preservatives should be prohibited in all articles of food and drink offered or
exposed for sale whether manufactured in this country or imported,
except that
(A) Sulphur dioxide only should be permitted
(i.) in sausages in amounts not exceeding 3 grains per pound;
(ii.) in jam in amounts not exceeding 0.3 grain per pound;
(iii.) in dried fruit in amounts not exceeding 7 grains per pound;
(iv.) in preserved (but not dried) whole fruit or fruit pulp in amounts not exceeding
5 grains per pound;
(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 unsweetened 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. 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. In cases in which the
declaration of the preservative might be difficult to enforce or might result in undue
harm to the industry without compensating advantage to the consumer, exception to this
requirement might be made, 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 after such enquiry as is
necessary of colouring matters, the use of which may be considered non-injurious to
health, such schedule to be subject to amendment or extension from time to time as