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Soups
The butter fat content of one can of cream of tomato soup was found to be slightly
below the standard recommended in the Code of Practice with regard to the composition
and labelling of canned soups, and this was brought to the notice of the manufacturers.
In the case of dehydrated soups it was found that when reconstituted in accordance with
the instructions given on the packets, the fat content of the reconstituted soup was insufficient
to justify the description "Creamed". The substitution of the words "Creamed
Style" after the normal description of the soup by its contents was considered to be a
reasonable compromise in respect of the description of one of the soups sampled. In the
other instances the manufacturers agreed to the amending of the recipe. An imported dried
soup claimed the presence of vitamins but gave no quantitative statement of the amounts
present. The attention of the importers was drawn to this omission.
Local Anaesthetics
Three phials of local anaesthetic used in a Dental Clinic were examined because of
minute traces of white material in suspension. This material was found to consist of a
paraffin wax like material which possibly came from the lining of the sealing cap. However,
two of the samples had a Lignocaine content of 2.4 and 3.4% respectively instead of the 2%
declared on the label.
Cream
Of the cream samples examined, one sample of double cream was found to be deficient
in milk fat whilst the filling of two samples of "cream" horns was found to consist of
custard and not cream.
Sausages and Sausage Meat
An informal sample of pork sausages and one of pork sausage meat purchased from the
same butcher showed deficiencies of 9 and 16 per cent in the meat content respectively.
After investigation which showed the proportions of the ingredients to be correct it was
assumed that they had been insufficiently mixed. This matter was taken up with the
retailer and subsequent samples proved satisfactory.
The other three samples of sausages and sausage meat reported unsatisfactory
related to the finding of undeclared preservative.
The average meat content of the total sausage and sausage meat samples examined
was 61.5% in respect of the beef variety and 68.3% in respect of the pork.
Other Samples
In addition to the above samples, the following were examined in the Department:-
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