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Ice Cream
One informal sample of ice cream was found to have a
fat content of 4.3 per cent.
The Food Standards (Ice Cream) Regulations, 1959,
prescribe that ice cream shall contain a minimum of 5.0 per
cent. fat.
This sample was therefore deficient in fat to the extent of
14 per cent. of the prescribed minimum.
A follow up formal sample proved to be satisfactory.
Minced Beef
This sample of minced beef had been heated with one of
the proprietory preparations, containing Nicotinic Acid and
Ascorbis Acid, which have been used by retail butchers to
preserve the natural red colouring of meat.
This sample was found to contain:—
Nicotinic Acid 125 milligrams per 100 grams
Ascorbic Acid (Vitamin C) 13 milligrams per 100 grams
The analyst reported that in his opinion the proportion
of nicotinic acid present in this sample was excessive, being
approximately 2½ times the minimum therapeutic dose.
Therapeutic doses of nicotinic acid are known to give
rise to a sensation of heat and flushing, particularly of the face.
In this case, the butchers concerned surrendered all meat
that had been treated with this preparation, and also surrendered
the remaining stock of the preparation, and undertook
not to use this or any similar preparations.
As reported earlier in the section regarding Meat Inspection,
it is gratifying to report, that following representations
made to the Ministry of Agriculture, Fisheries and, ood, by
various organisations, the Minister has now made Regulations
forbidding the use of preparation of these substances with
fresh meat.
Pork Sausages
One sample of pork sausages was reported as being unsatisfactory
as it contained only 59 per cent. meat. The
Society of Public Analysts are of the opinion that pork
sausages should contain at least 65 per cent. meat.
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