London's Pulse: Medical Officer of Health reports 1848-1972

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Battersea 1922

[Report of the Medical Officer of Health for Battersea, Metropolitan Borough of]

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71
samples were reported by the Analyst to contain preservatives in
small quantity varying from 5 to 12 grains boric acid per lb., and
cautionary letters were sent in one or two cases. It is interesting
to note that in regard to one large wholesale firm (outside the
Borough) supplying retailers in Battersea, as a result of representations
made to them by their customers, following upon the cautionary
letters sent by order of the Council, the wholesalers appear
to have ceased to supply sausages containing preservative. A considerable
number of samples taken since September to the end of the
year of this wholesale firm's sausages were on analysis reported
to be " genuine."
Rice.
Seventeen samples of rice were taken during 1922 and submitted
to the Public Analvst, and 4 were reported by him to be adulterated
with adventitious mineral matter to a varying extent in the respective
samples. In the case of one sample, in which the amount of
foreign mineral matter was reported by the Analyst to be 0.9 per
cent., by order of the Health Committee proceedings were taken
against the vendor. He was convicted and fined £5 with £5 5s.
costs.
The practice of "facing," as it is termed, rice, is done with the
object of imparting to the grain a lustrous or pearly appearance.
The practice can in no sense be justified, and apart from the danger
to health which may be involved, it is to the prejudice of the purchaser.
Any apparently improved appearance of the grain disappears
on cooking, and the practice, moreover, detracts from the
value of rice as an article of food.

Analysts' Reports.

The following tables from the reports of the Public Analysts set out in detail the analysis of the articles submitted to them:-

Article.By whom taken.Result of Analysis.Observations.
1st Quarter.
152 MilkCouncil's InspectorGenuine.1 artificially coloured.
15 MilkAdulterated as understated:- (1) 13.71% required fat deficient and 2.23 % extraneous water (2)9.0% required fat deficient (3) 8.1 % extraneous water (4) 8.0% required fat deficient (5) 6.0% extraneous water (6)5.4% extraneous water