[Report 1908] / Medical Officer of Health, Bournemouth County Borough.

  • Bournemouth (England). County Borough Council. nb2004301338.
Date:
1908
Catalogue details

Licence: Attribution 4.0 International (CC BY 4.0)

Credit: [Report 1908] / Medical Officer of Health, Bournemouth County Borough. Source: Wellcome Collection.

    75/90 (page 75)
    CREAM CHEESE. Of this article 12 “ test ” samples were taken, and on analysis proved to contain on an avarge 43-2 per cent, of milk-fat and IG'OS per cent, of Proteids. One sample, however (No. 55) contained only 2-15 per cent, milk-fat, whilst others (Nos. 52, 56, and 58) contained only 3-73, 3-31, and 2-45 per cent, of proteids respectively. Two contained Boron preservative but none in excess. BUTTER. This article has again been maintained at a high standard of purity, only 3 samples being found adulterated out of 46, one of these contained onlv a small excess of Boron preservative. In addition to these there were 4 “ doubtful ” samples, which, if not pure, could have con- tained only a very small percentage of adulterant. « SAUSAGES, POTTED MEAT, &c. Of 12 samples of sausages 8 contained Boron pre- servative in quantities varying from 0-17 per cent, to 0’41 per cent, of Boric Acid, and of 14 samples of potted meats, fish, &c., only 2 contained 0’29 and 0'3U per cent, of Boric Acid. These results are even more satisfactory than those recorded in 1907. The valuable report on this subject, which was issued from the Local Govern- ment Board is calculated to greatly reduce the use of ]ireservatives in goods of this class, it was there shown that preservatives are unnecessary as the meats can be properly preserved without their use, and moreover the presence of such preservative is quite sufficient to raise a, very strong sus])icion that its use had been resorted to in order to prevent the further decomposition of meat which was in danger of becoming bad either before or during the process of preparation and canning. Test sample No. 75—tinned salmon—was in a state of incipient decomjiosition and contained Boric Acid in the ])roportion of 0‘12 per cent, in the lish and ()-21 [)er cent, in the liquor.