Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
[Report of the Medical Officer of Health for Stepney]
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Although no definite limit for boric acid in sausage has existed, a proportion
of 17.5 grains boric acid per pound has for some years been generally
accepted as a reasonable limit. The use of boric acid is now finally prohibited,
but sausages and sausage meat containing raw meat, cereals and
condiments may contain sulphur dioxide as preservative to an extent not
exceeding 450 parts per million.
Spirits.
Of 12 samples tested, 2 were found to be below the required strength.
E 75 Rum (Informal). Contained 4.7 per cent, excess water.
E 72 Gin (Informal). Contained 30.5 per cent, excess water.
The Public Health (Preservatives, etc., in Food)
Regulations, 1925 to 1927.
In my Annual Report for 1924, a short axxount of the main features of the
proposed regulations was included. The principal Regulations are now
operative, and these, combined with Amending Regulations issued in 1926
and 1927, are now provisionally grouped under the title given above.
These Rgulations contain the following provisions: —
(1) From January 1st, 1927, no article of food may contain any
added preservative. Exceptions are: —
(a) In the case of certain articles an extension of time is
allowed. Bacon, ham and egg yolk may contain preservative
up to July 1st, 1927, and butter and cream
until January 1st, 1928. Extensions of time are also
made in the case of articles of food which may contain
certain preserved foods.
(b) Preservative is permitted in 17 classes of food. In 11 of
these sulphur dioxide (including sulphites) is permitted,
the standard varying from 40 to 3,000 parts per million.
In 4 classes benzoic acid (including benzoates) may be
added, the standard varying from 120 to 2,000 parts
per million. In the remaining 2 classes the use of either
benzoic acid or sulphur dioxide is permitted.
(2) No cream may contain any thickening substance.
(3) Certain classes of foods in which preservative is allowed must be
labelled.
(4) Articles sold as preservatives must be labelled.
(5) The use of certain metallic, vegetable and coal tar colouring
matters is prohibited.