[Report 1912] / Medical Officer of Health, Lanark County Council.

  • Lanarkshire (Scotland). County Council
Date:
1912
Catalogue details

Licence: Attribution 4.0 International (CC BY 4.0)

Credit: [Report 1912] / Medical Officer of Health, Lanark County Council. Source: Wellcome Collection.

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    surprised and greatly concerned that so much boracic acid was found in a sausage said to be supplied by us. Now that our attention has been drawn to this matter, you may depend upon it that such care will be taken in the process of manufacture that certainly not more than 20 grains per lb., and probably much less, will be found again in any of our productions.’’ (2) From the manufacturer of the sausage containing 17*8 grains of boracic acid per lb. :—“ Some two years ago I went rather fully into this matter, and, as you are aware, there is no definite law regarding this at the present time; the result of the former Govern- mental inquiry being only a recommendation. In the case of butter it was 35 grains to the pound, and we considered our safety lay in using anything under that amount—in our case, about one-half. At a general meeting of the trade in London, about two years ago, I was appointed one of a small deputation who were instructed to inter- view the President of the Local Government Board on the matter, but Mr. John Burns intimated that it was not necessary, seeing he was going into the subject thoroughly. Since then the matter has been allowed to lie in abeyance. “ Sausages being now an article of daily consumpt all over the country, and requiring to go long distances, it is absolutely necessary for preservatives of some kind to be allowed in their manufacture. An official order as to the amount is expected before long, seeing the Department has now issued instructions regarding other foods. “ About three years ago there was a local prosecution of a large firm in the Midlands, when the amount was 18 to 19 grains to the pound, but the prosecution failed.” Dr. MacFadden, of the Local Government Board, in a report on preservatives in meat foods, states, with regard to preservatives in sausages, that: “ Quantities of boric acid are not seldom reported by public analysts in some of these goods, which cannot be otherwise than prejudicial in themselves, besides being wholly unnecessary. If boron preparations are used for this purpose, a limit of J per cent. (17*5 grains per lb.), of boric acid would be probably ample to meet legitimate trade requirements, and even in this case it appears desirable to consider whether notification of the presence of preserva- tives should not be given to the purchaser.” Whisky.—Sixty-four samples were procured, 17 formal and 47 informal. 14 of the formal, and 38 of the informal were procured by means of an agent. On analysis, 5 of the formal samples, and 9 of the informal, were certified to be deficient in proof spirit. Legal proceedings were instituted in 4 of the formal cases, but were not
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