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41
It is the practice of the department to concentrate
as much as possible on the sampling of articles which are
manufactured within the Urban district and for which there
is a prescribed food standard, the principle being that
if this is done in all areas, a comprehensive check is
made and the duplication of sampling on a national scale
is reduced to a minimum.
Other samples are taken to detect infringements of
the Labelling of Pood Orders, which among other things,,
require that the label shall contain the name of the
packer or labeller of the food, the common or usual name
of the article and the appropriate designation of each
ingredient with its quality, or listed in order of its
proportion by weight.
More samples are taken of milk than any other food
owing to the fact that it is so easily capable of being
adulterated by the addition of water and/or the extrac°
tion of butter fat (cream)0 It must be said, however „
that very much less adulteration has been met with in
recent years since the numerous small retailers have been
replaced by the large dairy companies who themselves
exercise a laboratory control.
Nineteen samples (11 formal and 8 informal) were found
to be inferior or adulterated and the following table
gives a precis of the analyst5s reports and a brief des°
cription of the action taken.
SAMPLES
ANALYST'S REPORT
ACTION TAKEN
NEW MlLK
( fo rma !)
NEW MILK
( fo rmal )
PORK SAUSAGES
( fo rma IJ
PORK
M EAT
SAUSAGE
Adulterated. Fat 3,39$
Sol Ids Not Fat 7«, 77%
Extraneous Water 8.3$
Inferior, Fat 2=9$
So I Ids Not Fat 8,7%
DefIciency In the
minimum amount, of
fat of 343%
Adulterated, Meat 45%
Cereal Filler 19%
Water etc, 36$
Adulterated, Meat 45%
Cereal Filler 22%
Warning letter'sent to
Vendo ro
Warning letter sent to
Vendo r.
Standard 65% meat,DefIclency
30=8%° Reported
to Public Health Committee,
Warning letter
sent to Manufacturer/'
RetaiIer,
Reported to Pub I :c
Health Comm i ttee.
Warning letter sent to
Manufacturer/Reta? ler.