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containing thiourea, and a further 25% of the total were sausages, containing excess of
the preservatives allowed by the Preservatives Regulations, which is 450 ppm of sulphur
dioxide. The 1955 figure also reveals that sausages comprise 25% of the total adulteration
as in 1954 for the same reason, and 37# is accounted for by analytical confirmation
of unsound foodstuffs. In explanation of the latter figure, it quite often happens that
an article of unsound food is brought to the notice of the Department and although the
Sanitary Inspector may be certain in his own mind what is the cause of the unsoundness,
a certificate from the Analyst to confirm his opinion is often helpful if legal proceedings
are contemplated. During 1955 an unusually large number of articles of unsound
food, in comparison with other years, were submitted to the Public Analyst and these
were included in the adulteration rate.
The high rate of adulteration in sausages is due to a change of policy with
regard to sampling. During the past two years, instead of concentrating on such articles
as milk, butter, margarine, etc., where the risk of adulteration is remote, more
attention has been paid to the sampling of sausages and cooked meats, and similar
articles which, in general, are manufactured within the Borough and sold loose to the
public.
The meat content of the sausages was found to be satisfactory, although the
examination revealed an excess of preservative above that allowed by the Preservative
Regulations. This contravention is regarded as minor, for it is well known that the
preservative, sulphur dioxide, evaporates quickly, particularly in warm weather. For
instance, if a sausage contained 500 ppm immediately after manufacture, within 24 hours
that figure may have dropped to 425, and within several days may have disappeared entirely.
It is common practice with manufacturers to add a slight excess of preservative during
manufacture in the knowledge that this will have been reduced by evaporation within a few
hours.
There are, in addition, several items arising from the report which are also of
interest.
Milk.
44 samples of milk were taken in course of delivery to the Schools and hospitals
in the Borough, 25 for chemical analysis and 19 for bacteriological examination. All
were returned as satisfactory.
Sausages.
A total of 53 samples of sausage were taken of which 31 were pork and 22 beef.
The average meat content of the pork samples was 66.4% and that of the beef 57.3%
These averages are above the unofficial standards of 65# pork and 50# for beef.
In one instance a sample of beef sausage revealed only 35# meat but as the sale price
was lower than the normal price per pound of beef sausages containing at least 50% of
neat, and bearing in mind that the standard of 50# is unofficial, legal proceedings
were not practicable.
Ice Cream.
27 samples of ice cream were purchased for chemical analysis, all of which
complied with the standards laid down for this commodity by the Food Standards (Ice
Cream) Order 1953.
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