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from the outside and inside portions of the contents—the
culture media being placed in the Incubator and kept at anequable
temperature of 38 deg. C. for 12—24 hours.
The results obtained from the examinations are tabulated
at length (vide Table), and may be summarised as follows :
Number of samples taken, 30.
Number found sound and sterile, 29, i.e., 96.7 per cent.
Number found unsound and non-sterile, 1, i.e., 3.3 per
cent.
The unsound and non-sterile tin was sardines.
Preservatives found in 2, i.e., 6'7 per cent.
Colouring matter found in 2, i.e., 6.7 per cent.
Metallic contamination found in 16, i.e., 53.3 per cent.
The preservatives found were "boric" preservatives, and
the two samples in connection with which such preservatives
had been used were (a) potted ham and tongue paste, and
(b) potted ham and tongue.
The colouring matters found were (a) oxide of iron, and
(b) copper salts—the former in the potted ham and tongue
sample, and the latter in the tin of preserved peas.
The metallic contaminations found were:—
(a) tin 10, e.g., potted meat, pears, sardines, salmon,.
and pineapple.
(b) tin and copper 2, e.g., lobster.
(c) tin and lead 3, e.g., pineapple.
(d) copper 1, e.g., preserved peas.
In four cases (pineapples, lobster and sardines), heavy
traces of tin were found, but in the other 11 cases, the
traces of tin were slight. The amount of copper found in
the preserved peas was 2.5 grains per lb. of crystallised
copper sulphate, or 0.56 grains per lb. of metallic copper.