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PESTICIDE RESIDUES IN MEAT
The control of pests of crops and animals to safeguard the present level of food production
depends on the use of toxic chemicals. During the last decade or two with the advances in synthetic
organic chemistry many new chemicals have been discovered for crop protection just as
many new drugs have been found for use in medical practice.
The consequences of the increased use of toxic substances in agriculture were comprehensively
studied by the Zuckerman Working Party which reported to Ministers in 1951 on risks to
workers applying pesticides; in 1953 on pesticide residues in food, and in 1955 on risks to wildlife.
A Research Study Group appointed by the Ministry of Agriculture, Fisheries and Food reported
in 1961 upon Toxic Chemicals in Agriculture and Food Storage — The Sanders Report. They were
satisfied that the scheme now called the Pesticides Safety Precaution Scheme was working well
and providing the safeguards to the consumer it was intended to produce. This is a notification
scheme whereby the manufacturer supplies to the Advisory Committee on Poisons Substances all
the biological, chemical and toxicological data available. The Committee considers whether official
clearance can be given to the new compound. Similarly the Veterinary Products Safety Precaution
Scheme covers veterinary products sold directly to farmers. When a new pesticide is
accepted it can then be officially approved for agricultural use and is added to the Ministry
of Agriculture, Fisheries and Food list of recommended chemicals. Advice notes to farmers on
the use are published, giving details of care to be exercised by operator, dosage per acre and
timing of applications in relation to harvesting of the crop.
The Sanders Committee found no evidence of chronic illness from the cumulative effect of
traces of pesticides in food and concluded that pesticides consumed for a long time at levels
at present agreed as acceptable would have no adverse effect on the health of the consumer.
Specifically in relation to consumer hazard arising from meat, the available evidence suggested
that poison hazard to farm stock lay almost entirely in metallic compounds, few of which are now
used as pesticides.
A more recent report, that of the Cook Committee published on 24th March, 1964 on persistent
organochlorine pesticides is more cautious. This Committee found no evidence of any serious
immediate hazard to human beings from the use of these pesticides or to wild-life apart from
certain species of predatory birds. In particular it rejects the suggestion that these chemicals
may be severe liver poisons or that they can be condemned as presenting a carcinogenic hazard
to man. On the other hand it regards it as a matter of concern that traces of the chemicals are
being found in so many situations and expresses the firm opinion that accumulative contamination
of the environment by the more persistent organochlorine pesticides should be curtailed. The
Committee recommends that a start should be made by restricting certain important uses of aldrin
and dieldrin. After this season fertilisers containing aldrin will be withdrawn and products with
aldrin and dieldrin for garden use will not be available.Sheep dips and sprays with these will be
withdrawn after the 1965 season. Other uses of these chemicals and the use of D.D.T. should be
reviewed again at the end of three years. The manufacturers of aldrin and dieldrin disagree
strongly with the Committee's scientific conclusions since their own scientific researches
suggest that, after reaching a harmless level of concentration the chemicals cease to have
further cumulative effect. The National Farmers' Union have drawn attention to the considerable
significance that restriction on their use can have for agriculture. Yet the Government have
decided to give effect to the Committee's recommendations so the use of these chemicals will be
curtailed through the voluntary schemes operated by the manufacturers and the Government.
OBSERVATIONS ON CATERING ESTABLISHMENTS IN THE CITY
In reporting upon the work of any one year it is always difficult to assess the improvements
and progress which have been made during such a short period of time, and one can do no more
than observe general trends. Unfortunately the trend during the last year appears to have been
one of further deterioration in the standard of cleanliness maintained in many catering establishments
in the City. Undoubtedly the catering industry, at least so far as the City is concerned, is
passing through a very difficult period. Having regard to the heavy capital expenditure which
has been incurred during recent years in the re-equipment and reconstruction of kitchens, it is
particularly disappointing and disturbing to have to report again, as we did last year, that the
improvement in the standard of equipment and construction has not been accompanied by a corresponding
improvement in the standard of cleanliness. Probably the root cause of this failure to
maintain clean conditions is the continuing shortage of staff and the impossibility in the present
state of the labour market of caterers being able to secure suitable staff who are preDared to
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