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Food Manufacturers' Federation. These results together with those from several other
laboratories were considered by the sub-committee, on which the deputy chemist
represented the Society of Public Analysts, and the method giving the best agreement by
all users was recommended for general adoption.
A few samples of findings in certain instances of the many investigated were :
Some deliveries of dried herbs contained up to 2 per cent. of coarse sand. This
was considered a possible danger to consumers' teeth. Later deliveries were found to
be free from sand.
There have been many instances of difficulties in the use of dried milk. Some
samples showed defects in manufacture resulting in the presence of brown specks or
crusts of partly caramelised milk solids which were evident on reconstitution.
Others tended to high acidity which can cause curdling in some circumstances.
Other apparently satisfactory samples were blamed for custards reliquefying when
kept hot for any length of time. It is clear that many factors are involved in this
phenomenon, and it is best not to hold custards at a high temperature for longer
than is necessary. Sometimes a moderate increase in the amount of custard powder
will reduce the tendency to instability.
A sample of shredded suet was found to be below the official minimum of
83 per cent. of fat.
A sample of anchovies was found to be contaminated with lead, but as further
samples were lead-free this may have been an isolated mischance.
Old stocks of certain commodities, from institutions that had been closed, were
examined to assess their usefulness, and some batches of mould-tainted farinaceous
goods and some inactive rennets were condemned.
School meals
The analysis of school meals was carried out as usual in co-operation with the Restaurants
and Catering Department. 82 samples were examined, which were divided as far as
possible into three age groups, although there is some overlapping owing to variation
in the age groups to which the meals are served. In all three groups there was an increase
in the average weight of the portions which represents an all round improvement in
nutritive value. The amounts of fat and protein found were also higher in each case than
in previous years. Average calorific values came very near the generous target figures.
A satisfactory feature was a marked increase in the minimum figures over those found for
1952, showing that an evening-up of nutritional values was being achieved. The general
standard of the meals provided over the year can thus be regarded as satisfactory.
There were again a number of enquiries as to the suitability of various ingredients
which presented abnormalities or were suspected by the various staffs ; most of these
were approved or, in a very few cases, condemned as a result of laboratory examination.
Milk
The Council purchases large quantities of milk for consumption in its establishments
(schools, nurseries, restaurants, etc.) and supplies are examined regularly to ensure that
the quality is in accordance with the standards prescribed by the Regulations under the
Food and Drugs Acts, 1938-1950, etc. These Regulations specify minimum values for
the butter-fat and solids-not-fat contents of genuine milk and also require conformity
with the methylene blue and phosphotase tests, which indicate bacterial content, assess
keeping quality and check pasteurisation efficiency. Enforcement is the responsibility
of the local food and drugs authorities and reports are received from the Metropolitan
Borough Councils (for establishments in London) and from a number of out-county
authorities: where Council supplies are not otherwise reported upon, samples are
obtained regularly and examined chemically in the County Hall Laboratory.