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Two samples of instant coffee were found to contain sulphur
dioxide, a preservative not at the time permitted in instant coffee.
The manufacturers and importers concerned were sent letters of
caution. Similar action was taken in respect of a sample of dried
apricots which were found to contain sulphur dioxide. The quantity
of preservative would have been satisfactory if its presence had been
declared, and the manufacturers were required to amend the label.
A firm of confectionery importers was cautioned for selling
sweets containing colouring matter not permitted. The firm had
withdrawn from retailers sweets imported earlier, and had thought
the stock from which the sample was procured was satisfactory.
Only permitted colours are now used.
During the year a manufacturer put on to the market with a
large scale newspaper advertising campaign a new product which consisted
of 99% pure sugar with 1% of saccharin. It was claimed for
this product that it was "Slimmers Sugar". The manufacturer was
challenged on the ground that the product (because it contained
saccharin) was not sugar. Exception was taken to advertising matter
for the same reasons. Correction of advertising matter and the
labels was secured, the manufacturer devising a new description for
his product.
An advertisement for vitamin capsules made extravagant claims.
On being challenged, the advertisement and literature were modified
so as to delete the objectionable wording used.
BACTERIOLOGICAL EXAMINATION OF FOOD
As in previous years, samples of cooked meats have been
purchased at regular intervals from grocers' and butchers' shops
within the Borough. A total of 45 samples was submitted to the
Central Public Health Laboratory at Colindale for bacteriological examination
and of these, 12 were described as 'satisfactory' and 11 as
'fairly satisfactory' or 'within normal limits'. The remaining 22
were not considered satisfactory, but pathogenic organisms which could
be directly responsible for food poisoning were not isolated.
After each sample a precis of the Laboratory's report is sent
to the shopkeeper concerned and where the hygienic state of the food
is described as less than satisfactory the manager or proprietor is
interviewed and the premises further inspected so that improved
handling methods could be recommended. In most cases improvement
in the hygienic handling of the foodstuff has resulted.
It is felt that this work continues to be a most useful and
constructive public health procedure and a regular programme enables
the department frequently to sample cooked meats from premises in
all parts of the Borough.
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