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occasion may require. Within a suitable period after the publication of this list the
use of any other colouring matter should be prohibited unless and until it shall have
been approved by the Minister.
6. Before prohibition of preservatives or of colouring matters in food (including the
use of copper salts for the so-called greening of vegetables) is enforced, a period of grace
should be allowed sufficient to enable manufacturers and importers to adjust their
methods and processes and to allow stocks to be cleared.
7. Improved methods in the storage and transport of food by rail, road and water,
especially as regards the use of refrigeration and cool air storage, are urgently required.
8. It should be provided by law that any Regulations or Statute prohibiting or
limiting the use of preservatives and colouring matters should bind the courts in proceedings
taken under the Sale of Food and Drugs Acts in respect of their use.
9. An amendment of the law is required to render more expeditious the prosecution
of a person actually responsible for offences under these Acts, where a warranty defence
is pleaded.
10. Further powers of control by registration, licensing cr inspection should be given
to Local Authorities in relation to all places concerned in the production, sale, or storage
and distribution of food.
Draft regulations have now been framed to give statutory force to most of
these recommendations.
In the year 1924, thirty-three articles of food, purchased in the Borough, were
found to contain preservative. The number of preserved samples and the variety
of the articles as shown in the list below repeats the experiences of previous years
and again emphasises the difficulties which face local authorities in their efforts to
obtain pure food free from preservatives and colouring matter.
Bloater paste Boric acid 1
Beans (tinned) Copper sulphate 1
Cake (pound) Boric acid 1
Cream Boric acid 3
Fruit cordials Salicylic acid 6
German sausage Boric acid 2
Ham and beef pie Boric acid 1
Ham and beef rissole Boric acid 1
Lemon squash Salicylic acid 1
Meat pies Boric acid 2
Meat paste Boric acid 1
Peas (tinned) Copper sulphate 1
Pork pies Boric acid 4
Sausages Boric acid 1
Veal and ham pies Boric acid 2
Sponge roll Boric acid 3
Wine (Ginger and liaisin) Boric acid and Benzoic acid 2
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