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Bread (4)
Four samples of bread were submitted for examination
following complaints that they contained foreign matter.
The analyst reported that the foreign matter in two of the
samples consisted essentially of discoloured gluten, but
examination proved them to be free from dirt or mineral oil.
The foreign body in the third sample was reported as
being composed of fibres saturated in oil, this presumably being
a piece of cleaning material picked up from the machinery.
The foreign matter in the fourth sample consisted of
crumpled portions of orange coloured stiffish paper, similar
in colour and texture to the labels frequently used on flour
sacks.
These last two complaints were taken up with the
manufacturers who, whilst expressing their regrets, gave
reasonable explanations for the presence of these foreign
matters.
Both cases were reported to the Public Health Committee
and after considering the complaints fully the Committee
resolved to send letters to the manufacturers requesting that
more care should be taken to prevent further complaints.
Cake (1)
This sample was a piece of battenburg cake that was
submitted following a complaint that it was mouldy.
The analyst reported that the exterior of the cake was
free from extensive mould growths, but there was evidence of
mould growth in the cream filling between the coloured
portions of the cake. He further stated that in his opinion
the cake was out of condition and no longer suitable for
human consumption.
On further investigation at the retailers premises it was
found that a label was affixed to cakes of this nature stating
that artificial cream was used in the manufacture and that the
cakes should be consumed within 24 hours of purchase.
As the complainant admitted keeping the cakes over a
much longer period than this, no formal action was taken.
Flour (1)
Complaint was made concerning black specks that
appeared when the flour was mixed with water.
Examination proved these to be minute poppy seeds of
the type used to decorate certain types of loaves. These
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