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or canned, and under such conditions, little (if any) harm
can arise from their use. Dietetically, they are not equal to
fresh foods, but, with this reservation, they are of great
value to the community, offering a great variety of diet to
the working classes, and bringing into universal use in
England the foods of other countries far beyond the seas.
Joseph Priestley.
July 2nd, 1906.
(Further Report presented to the Council on July 26th, 1906.)
I have to report that 30 samples of tinned, or canned,
foods have been examined, consisting of salmon 7, lobster 3,
condensed milk 3, potted meat 4, pineapple 5, pears 1,
boiled rabbit 2, roast mutton 1, corned beef 1, sardines 2,
and peas 1.
The examinations carried out were (a) Chemical, and (b)
Bacteriological.
(a) Chemical.
Each tin, or can was opened, and its contents completely
removed—the contents being first pulped and thoroughly
mixed, and afterwards examined for (1) preservatives, (2)
metallic contamination, (3) colouring matter.
The preservatives searched for were (1) boric acid and
borax, (2) sulphites, (3) formaldehyde, (4) salicylic acid, and
(5) benzoic acid; and the colouring matter searched for were
chemical and aniline dyes, etc.
The condition of the interior of the tin, or can was also
noted together with the manner in which the soldering had
been effected, i.e., whether soldered internally or externally.
(b) Bacteriological.
Each tin, or can was opened under aseptic conditions, and
culture media were afterwards inoculated with scrapings