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25
Milk
This was a one-third pint bottle of school milk submitted as the
result of a complaint that it contained a brownish foreign matter.
Examination showed that a small mass of foreign matter in
suspension and a brownish stain on the inner surface of the bottle
consisted of mould growths.
This matter was taken up with the milk suppliers and afterwards
reported to the Public Building's and Health Committee.
After considering all the circumstances the Committee resolved to
send a warning letter to the suppliers.
Pork Sausages
This sample on analysis was found to contain only 55 per cent of
meat and was considered to be unsatisfactory. Although there is no
official standard for the meat content of pork sausages, the Association
of Public Analyst have arrived at a tentative standard and agree that
pork sausages should contain not less than 65 per cent meat.
Further samples from the same producer proved to be satisfactory.
Salmon Paste and Sweets
The reason for considering these two foodstuffs together is that
they shared one common factor, namely that they both contained a
non-permitted coal tar colour.
On examination both these foods were found to contain Rhodamine
B which is not one of the colouring agents which are permitted by the
Colouring Matter in Foods Regulations 1957.
These Regulations came into operation in June, 1957. Prior to
the passing of these regulations a manufacturer could use almost any
organic colouring matter in his food products with the exception of
about six prohibited yellow dyes.
The number of synthetic food colours which may now be used in
the preparation of foodstuffs is restricted to some thirty which are
defined in the Regulations.
As is customary with new legislation, the Regulations allowed a
period of time for the manufacturers to adjust their formulae to comply
with the Regulations.
On enquiries being made, it was found that the foods referred to
above were manufactured before the Regulations became fully operative.
Soups (Dehydrated) (7)
During the year seven packets of soup powders submitted for
analysis proved to be unsatisfactory, one of these was a vegetable soup
and the remaining six were meat soups. The relevant portions of the
reports on these soups is set out below:—
(i) Sample No. B/191. Oxtail Soup. " . . . the proportion
of oxtail is small. In my opinion therefore this soup powder
would be more properly described as oxtail flavour soup."