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82
19 samples were analysed. Of these 3 contained preservative, 2 of which
were returned as adulterated.
Sausage.
J 61 (Informal). Contained 136 parts sulphur dioxide per million.
Presence of preservative declared by notice in shop.
L 34 (Informal). Contained 13 parts sulphur dioxide per million.
L 36 (Same vendor as L 34). Contained 13 parts sulphur dioxide
per million. Vendor cautioned.
Sausage may contain not more than 450 parts sulphur dioxide per million
provided that the presence of the preservative be declared in accordance
with the requirements of the Regulations. No declaration either by label
or notice had been made in this case.
The vendor stated that no preservative was used and that biscuit meal
was an ingredient of the sausages.- It is probable that the biscuit meal
contained sulphur dioxide and that the small amount of preservative found
had been introduced in this way.
7 samples examined were genuine. Of these 3 were labelled "Full Fruit
Standard" (one contained 10 per cent, of glucose) and 1 was labelled "Lower
Fruit Standard." 3 of the samples contained 11, 22 and 25 parts of sulphur
dioxide per million respectively. In my last report I referred to the
standards adopted by the Jam Section of the Food Manufacturers' Federation
in conjunction with the Society of Public Analysts.
These standards cannot be regarded as ideal.
Jam.
There is no definition of the composition of jam, neither fresh fruit nor
cane sugar being mentioned throughout. There are two qualities, First
Quality or Full Fruit Standard and Second Quality or Lower Fruit Standard
and a specific fruit content (varying from 30 to 45 per cent.) is laid down
for each quality of jam according to the fruit or fruits used, a footnote giving
equivalent quantities of peach and apricot pulp. There is however no
prohibition of the use of strawberry or raspberry or other preserved fruit
pulps. A first quality jam need not therefore be made from fresh fruit and
refined cane sugar with a high proportion of fresh fruit.
It is further stated that on the label of a mixed jam where the proportions
of fruit are not equal the name of the fruit forming the larger content shall
appear first. In the list of first quality mixed jams we have :—Strawberry
and gooseberry (40 per cent, fruit, 20 to 20), Gooseberry and strawberry
(40 per cent., 30 to 10), Blackberry and apple (40 per cent., 20 to 20), Apple
and blackberry (40 per cent., 30 to 10), etc.