View report page

49
General Observations.—The percentage rate of adulteration of all food and drugs sampled
in the City was 2.2, as compared with 2.4 in 1937.
Butter, Cream and Cheese.—Twenty-two samples of butter (on or with bread) were
taken and two were reported against as containing margarine. Formal samples were taken
in connection with these, one of which proved genuine, but the other was certified to contain
20 per cent. of margarine. The vendor, a proprietor of a small cafe, was fined £2, with £5 5s.
costs. None of the 11 samples of cream nor the 32 samples of cheese taken was reported
against.
Sausages.—Six of the 45 samples of sausages taken informally were certified to contain
sulphur dioxide, the only preservative permitted to be used in sausages, but no declaration
of its presence was made by the vendors, contrary to the requirements of the Public Health
(Preservatives, etc., in Food) Regulations. In no case did the amount of preservative
exceed the permissible limit. Visits were paid to the shops where these purchases had been
made, with a view to procuring formal samples of the sausages sold, and in three cases
legal proceedings were taken successfully as a result. In the remaining instances notices
were found to be exhibited, as required.
Spirits.—Of the 30 samples of spirits taken, one, of whisky, was found to be below the
legal limit of 35 degrees under proof, and the licensee of the premises was prosecuted. A fine
of £1 was imposed, with £1 ls. costs.
Canned Goods.—Three samples of canned fish were reported against, benzoic acid, tin
and lead respectively being found to be, present in small amounts. The small balance of
unsold stock was surrendered for destruction.
Drugs.-Only two of the 113 samples of various drugs were reported against, and no
legal action was found to be necessary.
Vinegar.—It was held, in an important case in 1937, before the Chairman of the County
of London Sessions, that the substance Sold as vinegar or table vinegar without any qualification
or explanation as to its origin being given by the seller to the purchaser implies
that the substance sold is produced by a process of fermentation. Following this decision,
suppliers and vendors consequently generally took steps to give notice to the purchaser
by label or otherwise when a non-brewed vinegar was being supplied. Nineteen samples
of vinegar were purchased during the year, and two were certified to be artificial vinegar,
though no notice was given to the purchaser. The vendors were communicated with in
both cases.
EXAMINATION OF MILK.
Chemical.—Two of the 194 samples of milk—all of which were taken formally—were
certified as being below the legal limits which presume adulteration, equal to a percentage
figure of 1.0, as compared with 5.5 in 1937. One of these samples was found to be deficient
in milk fat to the extent of 38 per cent., and had been served from a vessel fitted with a milk
pump. Apparently the milk had remained in the container for some hours and the cream
consequently rose to the surface. The plunging apparatus fitted to the piston rod of the
pump presumably did not function satisfactorily, as the first quantity of milk pumped
from the bottom of the receptacle showed this deficiency in milk fat. The proprietor of the
shop was summoned and fined £2, with £2 2s. costs.'
In the other instance the deficiency was small and the vendor was communicated with.
As usual, considerable attention was paid to purveyors of milk in the streets, and 61
samples were taken.