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(c) Instances where (apart from analysis) the requirements as to labelling or declaration
of preserved cream in Article V (1) and the proviso in Article V (2) of the Regulations have
not been observed.
Nil.
(d) Particulars of each case in which the Regulations have not been complied with, and
action taken.
(1) Preserved Cream. Described on tariff card of Refreshment Room as being
Preserved Cream, containing Boric Acid not exceeding 0.5 per cent. Sample
on analysis contained 0.48 per cent. Boric Acid. Vendor cautioned.
(2) Preserved Cream. Contained an excess of Boric Acid preservative. A subsequent
formal sample complied with the Regulations. Vendor cautioned as to
the informal sample.
THICKENING SUBSTANCES.-Any evidence of their addition to Cream or Preserved
Cream. Action taken where found.
None.
OTHER OBSERVATIONS, IF ANY.
The figure of incorrect statements given under heading No. 2 (ii.) includes one instance
where the advertised amount of preservative, though in excess of that permitted by the
Regulations, did not exceed the amount actually found in the sample.
BORIC ACID IN CAKE AND EGG YOLK.
From time to time I have had occasion to report upon the presence of boric
acid in egg yolk and have referred to the danger of the use of this product when
heavily loaded with this preservative.
Steps have been taken to limit the use of boracised egg yolk, but that these are
not sufficient is indicated by the following facts:—
Sixteen samples of slab cake were obtained and submitted to the Public
Analyst for examination as to the boric acid content and his report shows that in
3 only was this preservative absent. In the remaining 13, boric acid was present
in amounts varying from 0.03 per cent. to 0.37 per cent.
Later, 22 samples of sponge cakes and fingers were similarly examined and
boric acid found in amounts varying from nil to 0.42 per cent.
So far as I am aware, cake requires no addition of boric acid for any purpose
and its presence is doubtless due to the use of boracised egg yolk as an ingredient in
the cakes. Enquiries were made and it was ascertained that the cakes had been
made at Westminster, Islington, St. Marylebone and, in one case, in the City.
Analysis of the egg yolk used in the City case showed boric acid to be present in
the amount of 1.10 per cent. Two samples of the yolk used in cakes manufactured
in Westminster were examined and one found to be free from boric acid and the
other to contain 1.32 per cent. boric acid. Of two samples from Islington, one was
free and the other contained 1.75 per cent. of boric acid. Two yolks examined by
the Medical Officer of Health for St. Marylebone proved to contain 0.248 per cent.
and 22 per cent. of boric acid respectively.
Until quite recently boracised egg yolk has been regarded entirely as an imported
product and unofficial regulations with regard to distribution and the use to
which it could be put could be imposed before allowing the product to be distributed
throughout the country. I understand, however, that there are now in this country,
firms preparing boracised liquid eggs.
A copy of the report which I presented to the Corporation on this subject was
forwarded to the Ministry of Health, who fully appreciate the necessity for the
exercise of greater control. Subsequently, the Ministry informed me that a communication
in the following terms had been received from the Bakery and Allied
Traders' Association,* stating that it was unanimously agreed—
"That Sponge Fingers, Sponge Biscuits and small Sponge Cakes, should not contain
"Boric Acid and that the Trade as a whole should sign a Bond that, in future, when sending
"out Liquid Eggs:—
"(1) Sale will only be made on the understanding that Liquid Whole Egg must not
"be used in the manufacture of Sponge Fingers, Biscuits, and 1d., 1½d., and 2d. Sponge
"Cakes.
"(2) That our Invoice bears a statement to the Buyer that Liquid Egg cannot be
"used in the manufacture of Sponge Fingers, Biscuits and 2d. Sponge Cakes.
"And when sending out Liquid Yolks:—
"(1) Sold only as an ingredient in the manufacture of Liquid Whole Egg and the
"Liquid Whole Egg not to contain more than 50 per cent. of the Yolks."
* A further letter, Circular 381, has since been issued by the Ministry of Health, dealing with this subject and dated March 20th, 192;