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is self-apparent. To prevent old stock being used, every tin
or can might be stamped with the date of tinning or
canning.
Colouring Matters in Tinned, or Canned, or otherwise
Preserved Foods.
The use of colouring matters in preserved foods is to
please the eye of the consumer, and to render the particular
article treated more saleable. Annatto and aniline dyes are
used for such a purpose, e.g., colouring butter and cheese, or
raspberries and other fruit preserves. In this connection,
copper salts are sometimes used for the purpose of "greening"
preserved peas and beans.
Object of Analyses.
The object of the analysing of samples of tinned, canned,
or otherwise preserved foods is to form a rough estimate of
(1) the use of preservatives and colouring matters, in such
foods as tinned or canned meats or fruits, sausages, etc.;
(2) the presence of metallic impurities in old tins, or cans,
of such foods as salmon, pineapple, apricots, pears, etc.
Method of taking Samples.
In taking samples, whole samples will be submitted for
chemical analysis to the Public Analyst, so that the most
trustworthy results may be obtained, although prosecutions
will be, in this way, technically prevented in regard to those
particular samples. This, however is a matter of small
moment, as a decision may be come to afterwards as to
what legal action (if any) is to be taken, when the report of
the results of the analyses has been presented to the Council.
Duplicate samples will be taken in every case, so that one
may be used for chemical and one for bacteriological examination.
Kinds of Samples to be taken.
The samples to be taken are as follows :—
(a) Meat, e.g., beef, mutton, rabbit, tongue;
(b) Fish, e.g., lobster, salmon, oysters, etc.;
(c) Vegetables, e.g., peas, beans, tomatoes, etc.;
(d) Fruits, e.g., pears, apricots, pineapple, etc.,
(e) Other substances, e.g., condensed milk.