View report page

134
(g) Added Preservatives.
The following foods were found to be adulterated with added
preservatives:—
(a) Milk, 3—-0.0002 per cent, of formaldehyde. 0.5 grain per
pint of crystallised boric acid. 1½ grains per pint of
crystallised boric acid.
No summonses were taken out in connection with these milks
having regard to the small amounts of added preservatives.
(b) Cream, 5—14-5, 9.5, 7.0, 4.0 and 4-0 grains per lb. of
crystallised boric acid.
No summonses were taken out in connection with these creams,
having regard to the small amounts of added preservatives.
(c) Foods 16—Brawn, 3—4, 11 and 11½ grains per lb.
crystallised boric acid. Veal and ham, 1—2 grains per
lb. boric acid. Potted ham and tongue, 1—3.5 grains
per lb. crystallised boric acid. Bacon, 1—0.8 grain per
lb, crystallised boric acid. Smoked sausage, 1—4 grains
per lb. crystallised boric acid. Sausage, 3—10, 13 and
15 grains per lb. crystallised boric acid. German
sausage, 6—2, 2½, 3, 4, 7 and 35 grains per lb.
crystallised boric acid.
In three cases (German sausage, 35 grains; sausage, 5
grains; and brawn, 11 grains) summonses were taken out, with
the following results:—
(a) German sausage, 35 grains—Conviction with £2 penalty
and £2 2s. costs.
(b) Sausage, 15 grains—Withdrawn, in view of the conviction
in the previous case (a), the vendor being the same
person.