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 Kingston-upon-Thames]
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Continued from privous pages..
Article of Food. | Reason for action. | Weight. |
---|---|---|
B/FWD. | 17,236 lbs. | |
Cereals | Contaminated by Foreign Matter. | 10 " |
Semolina | Moth infestation. | 24 " |
60 pkts. Scone Mixture | Contaminated by Foreign Matter. | 30 " |
218 " Pudding " | Infested by Moth & Weevil | 50 " |
Cake Mixture | " " | 18 " |
" " " " | Infested by Mice | 11½ " |
Confecti onery | Cream soured | 190 " |
" " | Contaminated by Foreign Matter. | 52½ " |
Biscuits | " " | 18 " |
238 tins Soup Powder | Deteriorated as result of moisture | 1,666 " |
5 jars Fish Paste | Mould | 1 " |
60 " Herring Salad | Decomposition | 7¾ " |
30 " Mustard | " " | 3¾ " |
Dried Fruit | " " | 40 " |
Raisins | " " | 50 " |
Prunes | Mould & Decomposition | 30 " |
Dates | Decomposition. | 91 " |
Oranges | " " | 248 |
1 box of Apples | " " | |
Strawberries | " " | 40 " |
Walnuta 355 Eggs | Mould & Decomposition Decomposition. | 212 " |
Flour | Fire damage | 112 " |
Macaroni | " " | 336 " |
Oatmeal | " " | 112 " |
Dried Peas | " " | 28 " |
Split Peas | " " | 28 " |
Cooking Fats | " " | 50 " |
Dates | " " | 60 " |
Tinned Peas | " " | 50 " |
Miscellaneous - unsortable | " | 560 " |
Total | 21,365½ " |
FOOD & DRUGS ACT. 1938 - Adulteration.
During the year 1946, 128 samples of foods were
collected and submitted to the Public Analyst for examination.
All the samples were reported to be genuine. In certain
oases there is a legal standard, e.g., milk, whilst in other
instances minimum standards are included in the appropriate
Ministry of Food Orders, e.g., cordials, sausage meat, baking
powder, etc. In the case of ice-cream, however, there is no
legal standard of quality. The statement, therefore, that all
the thirteen samples proved to be genuine is not so satisfactory
as it might appear at first glance. It is of interest
to examine the actual Reports received. Of the ingredients,
the two most important are (1) fat and (2) solids not fat.
The highest fat content reported was l0.7/%; the lowest was
0.2%. Five of the samples proved to contain less than 1% fat.
The ice-cream produced by the better known makers
had a fat content varying between 10.7% and 8.6%. The low
percentages were confined to the products of smaller manufacturers
and itinerant vendors. The wide variation shown is
indicative of the opportunity afforded to unscrupulous manufacturers,
and also of the need for a legal standard of quality,
particularly when it is remembered that the price charged for
this commodity Is often in inverse ratio to quality.