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Notes in regard to samples shown as adulterated or deteriorated.
Butter.—The sample of butter was one in regard to which com
plaints had been received. It was certified as being unfit for food
owing to mould infection. The matter was referred to the Food
Executive Officer who communicated the facts to the Ministry of Food.
An explanation of the circumstances was furnished after which no
further complaints were received.
Curry Powder.—This sample contained 15 per cent. maize flour,
the Public Analyst reported inter alia " Curry powder should be a mixture
of spices with 110 other major ingredient although a few per cent.,
up to about 5, of common salt has frequently been added to prevent
mould formation. Recently, however, Indian curry powders containing
10 per cent. or more of salt and anything up to 20 or 25 per cent.of
pea or bean flour have been appearing on the market. Analysts have
regarded this as an adulteration and a number of prosecutions have
been taken but with little success."
The firm concerned was written to and furnished an explanation
and in view of the fact that there is no official definition of curry
powder no further action was taken.
Mixed herbs and salad dressing powder.—In these two instances no
question of adulteration arose. The question at issue was that the
carton or tin in each case did not bear a statement specifying the
ingredients as required by the Labelling of Food No. 2 Order, 1944.
A satisfactory explanation was received from each of the firms concerned
and no further action was considered necessary.
Glauber salts.—Although the Public Analyst had to make an adverse
report in regard to this sample, it concerned a very minor matter and
both he and the Medical Officer of Health recommended that no action
was required.
Milk.—One informal sample was found to be deficient in fat. The
firm in question was written to and furnished a favourable explanation.
Subsequent samples proved satisfactory.
Soup.—One sample of meat soup was found to contain 11.5 per cent.
of solids, whereas canned meat soup of ordinary commercial quality
contains not less than 12 per cent. A repeat sample was found to
contain 10 per cent, solids. The standard adopted was that of the