View report page

52
but when it is pointed out to them that lead is a cumulative poison, that much damage
may be done before definite symptoms of poisoning can be diagnosed and that the
trouble is not just the quantity ingested in sardines but the many small doses from
many different sources, they see our point of view and are anxious to know what steps
can be taken to eliminate lead from their products.
A year or two ago I came across sample consignments of anchovy paste and
mustard paste put up in collapsible tubes just like tooth paste. The former was found
to contain 8 parts of lead per million and the latter 2 parts per million. I wrote to
the importer and told him it was a most undesirable way of putting up foodstuffs,
and I have not seen any more of it.
Tin is another metal we must watch. In the Local Government Board Report
of 1908, Buchanan and Schryver said: "It seems clear that, in any kind of canned
foods, quantities of tin approximating to 2 grains to the pound are not only unusual
and unnecessary, but also must be regarded with grave suspicion in consequence of
the risk of irritant action of the tin they contain," and in his Annual Report of 1934,
the Chief Medical Officer of the Ministry of Health, after referring to the foregoingexpression
of opinion, says: "It would seem that this recommendation is amply
justified, and that anything in excess of this limit is not only evidence of bad practice
in canning or storing the goods, but is also undesirable on grounds of health."
We have had a good deal of trouble with tin in canned sild from Norway, and
have found as much as 5.4 grains of tin per pound. In some cases the containers
were almost completely detinned the fish actually sticking to the inside of the can.
In this connection I may mention that Norwegian brisling and shrimps have
recently arrived in aluminium containers and have subsequently developed into
hydrogen swells.
Prohibited preservatives have been found in canned hors d'oeuvre from Sweden
e.g., Koster Sills tit-bits in Mareira sauce; Koster tit-bits; Lukas herring tit-bits in
onion sauce; fish rolls in lobster sauce; Kron anchovies; Pary herrings; herring
tit-bits in Worcester sauce; Sport Kaviar; smoked sealachs and sliced smoked salmon,
all contained either boric, benzoic or salicylic acid.
On the other hand a short time ago I had some cranberry jelly analysed, and it
was found to contain benzoate preservative equivalent to 200 parts of benzoic acid
per million. I communicated with the Ministry of Health and Dr. Hamill drew my
attention to an article in a German publication in which it was stated that cranberries
may normally contain 550 to 600 parts of benzoic acid per million. Meanwhile I had
sent the result of the analysis to the importer who forwarded it to the canners. The
latter agreed with the findings but sent copies of two reports by C. P. Fellers, Ph.D.,
of the Massachusetts State College in proof of their contention that the whole of the
benzoic acid present in the jelly was derived from the natural fruit, the normal benzoic
acid content of cranberries having been found to vary between 0-035 and 0'095 per cent.
In conclusion, I hope I have not created the impression that I am always suspicious
of canned foods and that, therefore, I am suggesting unreasonable standards for
inspectors. On the contrary, I have the greatest admiration for the scientific and
technical skill with which the canning industry has overcome many and difficult
problems. Being principally concerned with imports I have no first-hand knowledge
of English canning, but I can certainly say that the canned foods from North America
maintain a uniformly high standard. Some continental countries have not, in my
opinion, yet reached such perfection, and it is for the most part their products which
we have to watch so carefully. The best canners have set a high standard and we
owe it to them, as well as to the consumers in this country, to see that only thoroughly
sound and reliable canned foods are offered for sale. So far as we are concerned the
consumer must have the benefit of the doubt every time and if we all work on this
principle we shall have no difficulty, for the good canners accept our standards and
those who are not so good can either improve their methods or lose their products
or market them elsewhere than in the United Kingdom. There will be no scarcity
of canned foods for there is available an abundance of the best.