Report of the Departmental Committee appointed to inquire into the use of preservatives and colouring matters in the preservation and colouring of food : together with minutes of evidence, appendices and index.

  • Great Britain. Committee on Food Preservatives.
Date:
1901
Catalogue details

Licence: Public Domain Mark

Credit: Report of the Departmental Committee appointed to inquire into the use of preservatives and colouring matters in the preservation and colouring of food : together with minutes of evidence, appendices and index. Source: Wellcome Collection.

    20/548
    Hehner 5582-84: Hill, 2344» Fisher, 4717, &. [ xiv ] 39. Samples of cream bought from dairies are less frequently admixed with boron preservative than in the case of samples obtained from grocers. The greater number of the so-called potted creams contain it at all seasons of the year. (Appendix VIII, Table D.) 40, As regards butter the results are complicated by the importation of large quantities of colonial produce, especially from Australia, at certain seasons of the year. Thus, out of 1,393 samples of butter sent by the Customs and — examined in the Government Laboratory during the year ending 31st March, 1900, only 22 per cent. of those received during the months from April to September inclusive contained preservatives, as against 34 per cent. of those examined during the winter half of the year—October to March inclusive. ‘These numbers are almost identical with those of Dr. Hill, who found that 31 per cent. of his winter samples of butter contained preservative, whereas the proportion of the summer samples was only 23 per cent. 41. With regard to the amounts of the several preservatives which are to be found in the various articles of food, the qualitative examination was so arranged as to give a comparative idea of the quantity present, and accurate quantitative estimations were then made on representative samples. The results are set out in Appendix VIII, Table J. It appears that the boric acid in the milks examined varied from 1°3 to 91 grains per pint; in cream, from 10 to 57 grains per pint; in sausages, potted meats, and brawn, from 15 to 66 grains per lb. ; in butter, from 18 to 65 grains per lb. ; in margarine, from 7 to 73 grains per lb.; in bacon, from 8°6 to 46 grains per lb. The amount of salicylic acid in jams varied from 1:7 to 8° grains per lb.; in temperance drinks and cordials, from 1:5 to 19 grains per pint; in herb- beers and similar beverages, from 0°5 to 8:1 grains per pint ; and in imported beers, from 1°3 to 3'4 grains per pint. Sulphites were found to be contained in lime juice, ginger wine, lemon syrup, raspberry and peppermint cordial, in amount (estimated as sulphur dioxide) varying from 0:1 grain to 4°5 grains. per pint; and in imported beers, from 0-2 to 1°6 grains per pint. Formalin was detected in milk and cream, but in quantities less than. one part in 100,000 ; in one temperance drink it was present to the extent of 1 in 25,000 parts. The accurate quantitative determination of formaldehyde in such quantities as are present in food presents, however, considerable difficulties, and on account of the reactive and changeable: character of the substance, such numbers as are obtained give no real idea of the amounts which might have been originally added. 42. Mr. Fisher pointed out that inasmuch as there are a great many articles which are not purchased for analysis by the inspectors under the Sale of Food and Drugs Acts, it is almost impossible to get any information as to the extent and amount to which preservatives or colouring matters enter into their composition. He had, however, found that 40 per cent. of the butters examined by him, and nearly every sample of margarine, contained boron preservative, whilst cheese, lard and condensed milks were free from it. It would appear also that the samples of milk purchased in his district were also free from preservatives. In such samples. of tinned beef, rabbit, and potted meats as he had examined only salt and saltpetre were found. 43. As regards amount, Mr. Fisher found upwards of 1:2 per cent., or 84 pound, or 87°5 grains per pint, in new cream from Dorsetshire. Sausages. contained 0°45 per cent., or 31°5 grains of boric acid per pound. Meat juices sometimes contained glycerine, and sulphites were found in anchovy paste. From an inquiry which he had addressed to members of the Society of Public Analysts, Mr. Fisher was able to furnish the additional information given in Appendix XIT. :