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42
SAMPLES ANALYST'S REPORT
PORK SAUSAGES Adulterated, Meat 54%
(formal) Cereal Filler 18%
t BEEF SAUSAGES Inferior. Meat 42%
(forma I)
PORK SAUSAGES Inferior. Meat?60%
(forma I)
PROCESSED Inferior. Fat 26%
CHEESE . Moisture 45.5%
(informal) Excessive Moisture
PROCESS
CHEESE
( I n f o rma I)
BUTTERSCOTCH
TOFFEES
(i n fo rmaI)
Inferior. Fat 21.8%
Moi stu re 50,, 5%
Excessive Moisture.
I nfenr ior.^Total Fat
2.9% Butter Fat 1.4%
BUTTERSCOTCH Inferior* Total Fat 5%
(Informal) Butter fat 3%
ACTION TAKEN
Reported to Public
Health CommIttee.Warning
letter sent to
Manufacturer/Retal ler.
Standard 50% Meat. Reported
to Pub I I c Hea I-th
Committee .WarnIng letter
sent to Manufacturer/ '
Ret a! ler.
Reported^to Public
Health Committee.
Warning letter sent
to Manufacturer/Retai
ler.
Contacted Food Standards
& Lakelllng
D 1 v 1 s 1 on of the M1 n ivstry
of Food with the
result that the Foreign
Impprters ultimately
ag reed that their
product would in future
contain a maximum, of 45%
moI stu re..
- Ditto -
Butter Fat should be
at lea'st 4%»Wrote to
Ministry of Food and
Manufacturers. Investigation
at the factory
concerned reveaIed
1rreguIarlt1es
on the part of the
employees which probably
accounted for
the shortage of butter
fat.The management
expressed appreciation
for the information
that had helped them
to trace thew {eakagel!®
Found to be old stock
manufactured before
the standa rd was
ag reed.