[Report 1947] / Medical Officer of Health, Somerset County Council.

  • Somerset Council
Date:
1947
Catalogue details

Licence: Attribution 4.0 International (CC BY 4.0)

Credit: [Report 1947] / Medical Officer of Health, Somerset County Council. Source: Wellcome Collection.

    52/70 (page 50)
    Food and Drugs Act, 1938, etc. The total nuiTiber of sain])les submitted for analysis under the above Act and Orders was 1,666, of which 113 or 6.8 per cent, were adulterated or incorrect, compared with 3.5 per cent, in tlie previous year. The following table sets out in more detail the number of samples exarmned, the number adulterated or incorrect and the percentage adulterated or incorrect. Number Number Percentage Examined. Incorrect. Incorrect. Milk . 689 72 10.4 (’■oat’s Jlilk 1 — -- (’onclensed and Evaporated Milks 15 — -- Cheese 23 -- — Butter 61 -- Margarine 34 — — Other Edible Fats 48 — -- Cereal Products 34 1 2.9 Baking and Golden Raising Powders 14 — — Sausages 10 2 20.0 Other Meat and Fish Products 29 — — Beef Extract 3 — — Tea 20 — — Coffee 15 —■ — .Coffee and Chicory Extract ... 12 — — Cocoa and Cocoa Compounds ... 22 — — Malt Beverages... 3 — — Cielatine ... 13 2 15.4 Canned Meat and Vegetables 23 1 4.3 Canned Fruit ... ... .;. 3 — — Canned and Powdered Soups ... 7 — — Jam, Marmalade, etc. ... 48 2 4.2 Vinegars 31 — — Pickles and Sauces 36 1 2.8 Condiments 21 — — Miscellaneous Groceries 107 6 5.6 Soft Drinks 40 7 17.5 Ice Cream 17 — — Liqueurs ... 1 — — Beer, Cider and Spirits 82 2 2.4 Drugs 204 17 8.3 1,666 113 6.8 Adulterated Milk Samples. Details of the 72 milk samples returned as adulterated are given below. The percentage of adulterated milks for 1947 (10.4%) is very much greater than that for the previous year, which was only 4.0%. This apparent increase in adulteration is probably due to the fact that a large number of samples wei-e taken as a result of complaints received from milk factories. A summary showing the nature of the adulteration and also information regarding each in¬ dividual sample follows:— Number containing added water ... ... ... ... ... ... 36 Number deficient of fat ... ... ... ... ... ... ... 31 Number containing added water and deficient of fat ... ... ... 5 Number containing preservatives ... ... ... ... ... ... Nil.