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51
It will be seen that eight of the samples were
reported as being not genuine, and the following notes on
these samples may prove of interest.
The two unsatisfactory samples of milk were taken
from consignments from one producer whose farm is situate in
Hampshire. The first sample was stated to contain a trace of
added water. A second sample contained 3% of added water. Having
regard to the comparatively small quantity of water, it was
decided to warn the producer.
In the case of the ice-cream, small grain beetles
and a small amount of mineral dirt were stated to be present
in the sample. The ice-cream was being manufactured in a
London borough and accordingly the local authority concerned
was immediately notified. Upon further investigation it was
found that the manufacturer had been using some stale ingredients,
but when visited by the local food inspector, the stock of raw
materials then in use was found to be satisfactory.
The first sample of beef sausage (informal) was found
to contain only 3% of meat instead of 50% as prescribed by
Regulation. A subsequent follow-up sample proved to be genuine.
The case was kept in mind and at a later date in the year a
further sample was taken and this proved to contain only 25%
meat. The sausages were not properly labelled, and when a formal
sample of beef sausage was asked for, the shop assistant stated
that they were not beef, but meat and vegetable sausages. This
type of sausage could be manufactured only under licence from
the Ministry of Food, and it appeared that a loophole existed by
which it was possible for these inferior articles to be made and
to be sold at a higher price than genuine meat sausages. The
matter was, therefore, taken up with the Ministry, and subsequently
the sale of this type of sausage was discontinued.
When is a pie properly described as a 'meat', or
'steak' pie? This question arose when it was found that a pie
which had been submitted to the Analyst contained less than 5%
of meat, the remainder of the filling consisting essentially of
a paste of cooked cereal. The Analyst stated that in his opinion
the filling of a steak pie should consist of pieces of meat with
gravy and thickening, and the proportion of meat should be not
less than one-half of the filling and one-tenth of the pie.
In all, ten pies were examined, and it will be seen
from the tabulated statement below that not only was there wide
variation in the meat content, but what was even more surprising
was the fact that the three least satisfactory articles were
retailed at a higher price than those which could be regarded as
genuine meat pies.