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19
It is satisfactory to note that all the samples of milk proved
to be genuine.
Notes in regard to samples shown as adulterated or deteriorated.
Beef Sausages and Beef Sausage Meat.—One sample of beef sausages
and one of beef sausage meat were certified to contain 28 per cent. and
43 per cent. of meat respectively, whereas the Meat Products and Canned
Meat (Control and Maximum Prices) Order, 1947 specifies that the
meat content shall not be less than 50 per cent. As the infringements
were against the Order and thereby constituted offences against the
Defence (General) Regulations, 1939 the whole circumstances were re
ferred to the Food Executive Officer for consideration and action, if
considered necessary by the Food Control Committee.
N.B.—The first case came before the Justices in April, 1948. when a
fine of £10 was imposed and £3 3s. 0d. costs awarded. In the
second instances a warning was issued.
Vinegar.—One sample of wood vinegar was certified to contain 3
per cent. acetic acid, whereas wood or artificial vinegar should contain
not less than 4 per cent. This minimum of 4 per cent, is not, however,
a legal standard but has been recognised and accepted in the Courts
for many years. A warning was given in this case.
Two samples of malt vinegar contained added salt to the extent
of 0.7 per cent, and 0.9 per cent. respectively. Salt is not a natural
ingredient of malt vinegar and the analyst had, therefore, no alternative
but to report adversely in regard to these samples. In view of the fact
that the Ministry of Food gave certain manufacturers of malt vinegar a
special temporary dispensation to add, without declaration, a small
quantity of salt to help preserve the vinegar, no further action was taken.
Gravy Salt.—In this case the label on the tin containing the grav.
salt stated that the powder contained about 14 per cent. protein. It
was found, however, that the sample contained 11.9 per cent, protein