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THE MEAT (STAINING AND STERILISATION) REGULATIONS, 1960
The Meat (Staining and Sterilisation) Regulations, 1960 came into operation on 1st November,
1960, and for the first time adequate powers were provided for the control of meat unfit for
human consumption.
The Regulations make it an offence for any person to have in his possession for the purpose
of sale or preparation for sale any imported meat, or any butcher's meat, which is unfit for human
consumption unless it is sterilised, and any knacker's meat unless it is stained or sterilised.
Ideally, provision should be made for sterilisation of imported meat within the Dock area.
Where this is impracticable, the meat may be removed to an approved processor or place where
sterilisation will take place in closed and locked containers or vehicles having a notice of adequate
size and conspicuously visible, stating distinctly and legibly that the meat is not for
human consumption. The container or vehicle is to be kept closed and locked at all times except
for loading or unloading.
Imported meat unfit for human consumption, if stored, must be kept segregated from other
meat.
It is no longer possible for pet food shops to sell meat unfit for human consumption that has
not been sterilised, or raw knacker's meat which has not been stained.
With the co-operation of importers of unfit meat in providing advance information of expected
shipments and of the Australian Authorities in forwarding by air mail information of intended
shipments, the Regulations are working smoothly in the Docks and rapid clearance effected.
IMPORTED MARZIPAN
From time to time samples of marzipan are taken at time of importation and submitted to the
Public Analyst for determination of presence of preservative.
The Public Health (Preservatives etc. in Food) Regulations prohibit the presence of any
added preservative in marzipan.
40 cases of marzipan of Danish origin were landed at Regent's Canal Dock in October 1960
and the Public Analyst reported the presence of benzoic acid to the extent of 1400 parts per
million. The importers were informed that the importation of marzipan containing preservative
was prohibited and a notice to re-export was served.
70 cases of chocolate-coated marzipan tablets of Israeli origin were landed in early November
1960 at West India Dock, samples of which were reported by the Public Analyst to contain
370—460 parts per million benzoic acid equivalent to approximately 500—600 parts per million
in the actual marzipan content and on the almonds approximately 1400 parts per million, proportions
which would seem far too high to be accounted for by partial oxidation of the
benzaldehyde produced from the naturally occurring amygdalin in bitter almonds.
In this country, marzipan is usually made from a mixture of sweet almonds, which contain
no amygdalin, with 5% to 10% of bitter almonds.
The Israeli shippers flew to this country and emphatically denied the addition of any preservative
to the marzipan but were unable to account for the high benzoic acid content. A report
of a Public Analyst at Tel Aviv was submitted in which he certified that samples of the marzipan
taken at the factory, to which no preservative had been added, showed the presence of benzoic
acid to the extent of 350 parts per million, which was not in any way unusual. The marzipan was
made from 15% bitter almonds and 85% sweet almonds.
There appears to be no information available that would assist in arriving at an assessment
of the possible maximum content of benzoic acid which would result naturally from the use of
bitter almonds, and although it was accepted that benzoic acid could be present naturally, it was
not possible to prove that the amount found could only have been present as a result of added
benzoic acid and accordingly the shipment was released with the advice that sweet almonds only
should be used for marzipan intended for export to this country.
In view of the foregoing, a Danish shipment showing 40 parts per million benzoic acid was
released.
A further shipment of 46 cases of Danish marzipan was detained upon the Public Analyst's
finding of 100 parts per million—200 parts per million benzoic acid.
The shippers were insistent that no preservative had been added but that benzoic acid would
be present naturally from the use of de-bittered almonds. Certificates of a London analyst were
submitted showing 40 parts per million and 17 parts per million benzoic acid in samples from the
same parcel. Samples of English marzipan as a comparison showed 10 parts per million and 7
parts per million benzoic acid without the addition of benzoic acid.
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