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73
FOOD INSPECTION
Tinned and Preserved Foods.—The examination of tinned
foods is surrounded with many difficulties. If a tin presents a
blown appearence, i.e., if fermentation takes place, gases are found
in the tin as a result of putrefaction which cause the ends of the
tin to bulge to varying extents, such tins are easily recognised
by the inspector, or salesman, and no doubt exists as to the unwholesome
condition of its contents.
The difficult cases are those in which the food was
diseased or decomposed prior to canning. The boiling of the
tins and addition of preservatives before the tins are sealed
prevent further putrefaction, and the tins from outward appearance
give no indications of the unwholesome condition of the
contents. Again because one or two tins may be blown it does
not follow that the remainder of the parcel are in the same
condition, consequently if a seizure is comtemplated, each tin
must be opened and examined. In some cases putrefactive
bacteria have formed sufficiently to liquefy the gelatine present
in the tin, which fact would be ascertained on shaking the tin,
when the liquid nature of the contents would be noted—the only
sign causing suspicion.
During the year under review 4,300 tins of canned meats,
vegetables and fruits were examined. Of this number 50 were
surrendered on their suspicious condition being pointed out.
These were as follows:—
11 tins boiled rabbit 12 tins sardines
2 „ ox tongues 1 tin herrings in
1 tin pork and beans tomato sauce
2 tins condensed milk 5 tins peaches
10 „ salmon 4 „ tomatoes
1 tin apricots 1 tin pineapple