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the interests of the purchaser. The work of the Public Analyst is often
not spectacular but it is usually of vital and absorbing interest to those
directly involved. I venture to say it is sometimes too absorbing and
the chance to get outside it and look at it objectively is always welcome.
I am very grateful to Dr. Westcombe for giving me the opportunity to
continue with these comments now that I have the honour to serve the new
London Borough of Sutton in place of two of its former components.
In looking back on the year 1965 I feel it to be one of little actual
change, but of immense preparation for change, both on the part of the
Ministry of Agriculture, Fisheries and Pood in preparing for new
legislation and revision of old, and on my own part in striving to keep up
with new techniques, new instrumental methods of analysis, and to sift the
immense mass of scientific literature covering both Food Science and Drugs
which continues to pour out in an ever increasing flow from the relevant
Journals.
Forthcoming legislation is envisaged in the proposals for Regulations
issued by the Ministry relating to Canned Meats, Meat Pies, and Sausage and
other Meat Products. These are long overdue and even now, at the time of
writing, official Regulations have not appeared. It must be remembered
that in all these matters and wherever the composition of a foodstuff is
not covered by a standard, it is the duty of the Public Analyst to put
forward his own, like a coconut for everybody to shy at. It is to the
credit of my colleagues up and down the country that in most of those cases
where legislation has recently been made or about to be made the standards
erected by them have been adopted with little variation.
During the year the Food Standards Committee Report (No.l) on the
Labelling of Food has been published and has been followed by proposals for
revised Regulations. Although the main provisions of the existing Labelling
of Food Order are likely to be followed, there will probably be considerable
alteration in detail particularly in regard to the declaration of the so-called
'Additives', preservative colouring matter, antioxidants, emulsifiers, and
sweetening agents. It is proposed too that this declaration will be required
in connection with many foods which are not pre-packed. The Food Standards
Committee has also issued a Report on Flavouring Agents and, contrary to the
usual conception of having a permitted list of additives, all others being
forbidden, have recommended that for the time being a prohibited list of 16
substances which could be used as flavouring agents be promulgated and that by
inference all other flavours be allowed.
Of the Regulations which have been passed into law during 1965> mention
should be made of the Dried Milk Regulations, 1965, the provisions of which have
caused a certain amount of confusion in the labelling of many of the newer
products of the "instant dried milk" variety which have been a recent
development of food technology. Two of these, Samples Nos. 4 and 165, are
mentioned in the Chief Public Health Inspector's detailed report.
Frequent cases of 'milk' bread being made with skimmed milk are also
met with in my experience, and one of these, Sample No. 242, was also found
by a Sampling Officer of the Borough.
The wide variety of samples taken and examined can be gauged by a study
of the complete list. The numerous 'complaint' samples submitted by members
of the public continue to grow and to take a very large proportion of my time.
I feel, however, that this is consumer protection at its best and in making
my reports on such samples I always aim to be completely fair to both the
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