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Additives to food are used by manufacturers where these are essential to that
particular food. Food additives cost money and are normally only used to improve the quality
of the food, to act as a preservative or to improve the appearance of the food, they are not
used without discrimination or to disguise inferior quality. Those who criticise food additives
usually do so from a basis of emotion rather than reason, they invariably refer to them as
"chemicals" which of course they are. But in the same context meat, fish, potatoes, cereals
etc. are also chemicals. They also claim that there are poisonous chemicals, but again many
foods are poisonous but very large amounts must be consumed to cause any ill effects. Even
salt will kill if enough is consumed, the same applies to food additives.
The use of food additives is constantly under review and if there is the slightest
suspicion of danger to health that additive is withdrawn from use. Legislation strictly controls
the use of additives such as preservatives, colouring matters, anti-oxidants, emulsifiers and
stabilising agents. Only permitted substances may be used, and then only in specified food
and for specified purposes such as enhancing flavour, nutritive values and keeping properties.
The future of food legislation. Our existing Food Hygiene Regulations will eventually
require drastic improvement if better standards of food hygiene are to be enforced by law. A
permit and grading system may have to be introduced, it being necessary to obtain a permit
before a food shop is opened and then the premises may be graded "A", "B" or "C" after
further inspection, the grading depending on the standard of food hygiene maintained in the
premises. If it is considered too severe a step at present to introduce a permit and grading
system, a system of registration should be introduced with power for a local authority to
revoke registration. This system would allow much better control of premises and would
ensure better structural conditions and better standards of equipment.
W.Richards, D.P.A., M.A.P.H.I.,
Chief Public Health Inspector.
CONTRIBUTIONS FROM COLLEAGUES
THE SOCIAL RESPONSIBILITY CENTRE
Contributed by Joan Payne, Voluntary Work Organiser
1970 proved to be another eventful year for us. We saw a tremendous growth in the
volume of welfare work and by the end of the year we were receiving an average of 17 new
cases a day.
Referrals from all agencies show a big increase over the previous years figures. Calls
from the Social Welfare Officers doubled. Almost 100% up on last year were calls from Health
Visitors, Medical Social Workers at local and London hospitals, Mental Health Officers,
Children's Department and others.
Fortunately the volunteer force also continues to grow steadily.
The work continues to be very varied. The emergency work which needs immediate
attention can mean anything from taking care of children because mother is ill; providing
transport to take a person to hospital to have a wound dressed; providing a volunteer, perhaps
at two hours notice, to help at a luncheon club.
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