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66
Preservative in Butter.
Under the Public Health (Preservatives, etc., in Food) Regulations, boric acid
preservative is not allowed in butter.
In the undermentioned case the percentage of boric acid was so small that proceedings
were not taken, but, in view of the observations made by the wholesale dealers, the matter was
reported to the Minister of Health with a view to such action being taken as he may deem
desirable.
The analyst reported that the sample of butter contained boron preservative equivalent
to 0 083 per cent, of boric acid.
The attention of the wholesalers was drawn to the matter, and they replied stating that
they were very much surprised to receive an intimation that the butter contained preservative,
as no preservative of any kind was used or added to the various classes of butter with which
they dealt. The firm stated that the preservative content was very slight indeed, far too
slight to act in any serious way as a preserving agent, and it may be fairly assumed that
preservative has not been deliberately added. They stated that practically all butter was made
from cream collected from farmers, and as in the majority of cases the cream is paid for
according to grade, certain farmers, in order to obtain the highest grade, have apparently been
putting preservative in their cans of cream. The factory proprietors, not suspecting that this
would happen, have tipped these cans of cream with many others into the large vats for butter
making, thereby impregnating the whole of the vat with a very small percentage of boron
preservative. The firm state that this is only theory, but it is the only explanation they can
give of the fact that preservative should have been found in the sample of butter analysed by
the Council, and in other samples of which they cite instances.
Slaughter-houses.
At the end of 1928 there were 4 licensed slaughter-houses (private) in the Borough.
Structurally they do not conform to a high standard of excellence. They are kept under
periodical inspection by the Food Inspectors, who made 159 inspections during the year.
Fried Fish and Fish Curing Premises.
In 1928 there were 82 fried fish vendors' premises in the Borough, at 4 of which fish
curing was also carried on. There were 20 fish curers' premises, including the 4 ab ;ve
mentioned. 474 visits were made by the Food Inspectors to these premises during the year.
Ice Cream Premises.
Section 29 of the London County Council (General Powers) Act, 1928, which came into
force on August 3rd, states that "any premises used or proposed to be used for the sale or the
manufacture for the purpose of sale of ice cream or other similar commodity shall be registered
by the owner or occupier thereof with the Sanitary Authority. Any person offending is liable
to a penalty." The requirements of this section have been brought to the notice of the
persons concerned.
The number of premises on the register of the department at the end of the year
was 319.
Bakehouses and Restaurant Kitchens.
At the end of 1928 there were 153 bakehouses on the register, including 62 factory