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II.—The Public Health (Foreign Meat) Regulations, 1908.
These came into operation on 1st January, 1909.
They are designed to protect the public from the danger entailed from the
unrestricted importation of certain kinds of meat foods, which are classified as —
Foreign Meat of Class I.
„ „ „ II
„ „ „ III.
" Foreign Meat of Class I." means foreign meat in the form:—
(a) Of scrap meat, namely, meat which, whether it is fresh, or
has, before importation, been subjected to a process of freezing or other
refrigeration, or to chemical or other treatment, with or without the
addition of any preservative or colouring substance—
(i.) Consists of scraps, trimmings or other pieces of such shape
or in such condition as to afford insufficient means of identification
with definite parts of a carcass ;
(ii.) Has not, before importation, been made ready for human
consumption in the form of a sausage, or of other prepared or manufactured
articles of food ; and
(iii.) Is without bone in its natural state of attachment ; or
(b) Of tripe, namely, any edible part of the stomach, or of a tongue
or kidney, to which formalin, or a solution, or other preparation of, or
comprising formic aldehyde; or a compound containing fluorine or
boron; or salicylic acid, formic acid, sulphurous acid, benzoic acid, or any
compound or any such acid has been applied.
(c) Of several parts of the carcass of a pig, or of other edible parts of
a pig, which have not, before importation, been salted, cured, pickled,
dried or smoked, or otherwise prepared as bacon or ham, and which are
not contained in a box, case, receptacle or package with an official
certificate impressed thereon, or affixed or attached thereto.
"Foreign Meat of Class II.'' means:—
Foreign meat which, being in the form of the entire carcass of a pig,
has not, before importation, been salted, cured, pickled, dried or smoked,
or otherwise prepared as bacon or ham, and is without the head in its
natural state of attachment to the carcass, and is without the lymphatic
glands about the throat, and any other part of the carcass in their natural
position.
"Foreign Meat of Class III." means:—
Foreign meat which is in the form of several parts of the carcass of a
pig, or of other edible parts of a pig, which has not before importation
been salted, cured, pickled, dried or smoked, or otherwise prepared as