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138
Public Health (Preservatives, etc., in Food) Regulations,
1925.
Upon reports submitted by this Committee to the Borough
Council on the 28th January and 27th May, 1925, representations
were made to the Prime Minister and to the Minister of Health,
urging- them to introduce at an early date the necessary legislation
to give effect to the recommendations of the Departmental Committee
on Preservatives and Colouring Matters in Food.
The Ministry have now issued "the above-named Regulations,
which come into operation generally on the 1st January, 1927, and
on the 1st January, 1928, so far as they relate to butter and cream.
Chemical preservatives are not entirely debarred.
A Schedule appended to the Regulations specifies a series
of articles, seventeen in all, to which certain chemicals may be
added in proportions stated in the Schedule. The articles include
sausages, fruit (fresh or dried), unfermented grape juice and nonalcoholic
wines, cordials and fruit juices, jam, sugar, gelatine,
beer, cider, alcoholic wines and sweetened mineral waters.
Metallic colouring matters containing arsenic, copper, mercury,
lead, etc., are debarred, also gamboge and some coal-tar
colours. Boric acid has also been excluded from all foods.
The Regulations can be regarded as a great advance, and
special mention must be made of the fact that the due labelling of
foods, containing permitted preservatives is required, and that
both the preservative and its percentage are to be stated.
Local authorities still require powers as regards:—
Contamination of food during preparation for sale, in
transit, in storage, and while exposed for sale.
Adulteration, safely carried out owing to the absence of
recognized standards.