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
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.
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![[ ae] 314. The following table gives a list of the foods and drink examined, and shows the number containing preservatives, together with the nature of the preservative :— SUMMARY OF SAMPLES OF Foop (both Home and Imported Produce) and the Preservatives found therein (examined in the Government Laboratory). | Preservatives, Total | Total os Per: = | ee con | centage Re be © taining | taining Bee No. Description. R Sip Fe ea a mA two ten pre < CT eae fa | BS IP en iors ms) o9O | 9 Bed or reser-| serva tised.. tS ao ss | os 2S |vatives.| tives. | : te Bree ee. Sess as F996 4S Pets 7 ae 1 54 | 18:2 Gene ean: Sb. |. 990.) 923 >\/ 2 Guibas 5 | 996 | 77:9 ere | 864 1, 208 | — ra 2c 20 Rel ADEA 4 | Margarine - - - a ES ee 99; — —- — — 99 | 74:4 5 | Cheese B . 2 = 196 pa a2 — 2S < a ces 6 | Condensed milk - - - 86 —) — oo — — — —_— 7 | Bacon - - - - - 210 148 — — —— 148 7T0°5 8 ae - - - - - 185 153 | — — — — 153 82°7 9 | Sausages” - > - -| 226; 150; — — — = 150 | 66:4 Peeestedmeta =~ ies | a7 | 1 | | eee] eat 533 11 | Preserved meats - : -| 135 146; — — — -— 16 1S 12 | Brawn - - - : 56 BON ie — — — Ans ay 13 | Fresh fish - - - é 43 —) | — 2 — — 2 46 14 | Preserved fish - - - 44 —| — — _ “= — — 15 | Meat jellies - - Jy Mele 1; — - a --- 1 4:0» 16 | Fruit jellies Cen esta 28 — 2 — — _ 2 ee RPAOrR Piese = oie ee Le 48 34) — | — — ae 34 | 70:8 18 | Lard - - - - - 52 — “= — — — — — 19 | Jam - - - - - 150 3 52 -—~ 18 7 66 44:0 20 | Preserved fruits - . : 48 Bly ee oe — 2 a 2 4°2 21 | Fruit pulp - Saniene - 10 —| — = oe -—— ate ae 22 | Preserved vegetables - — - 49 —| — — — — —| — 23 | Lime and lemon juice - - 78 3.) 57 26 7 69 | 88:5 24 | Cordials’ - . - . 24 eed ame YS — 8 5 17 | 708 25 | Fruit syrups - - - 23 —j| 14 — 3 2 15 | 65-2 26 | Temperance drinks” - -| 769 29 | 151 3 52 34 201 | 26-1 27 | Imported beers -~ - = 100 — | 719 _ 20 — 39 | 39:0 28 | Wines and beers - : . 32 1 6 — 3 2h LOE 31-2 29 | Vinegar’ - - ane fa! — 1 2 10 — 13 | 16-9 30 | Meat extracts - : i 50 4} — — a ~- 4 8-0 “31 | Sauces and ketchups -~— - 10 — 1 —- 1 — 2} 20:0 32 | Soups- = ent EET 49 8, — — —- —- 8 | 16:3 33 | Sugars ee eva). 149 —|— — 7 —“ ohne 34 | Spices - : - . - 22 —| — — — — Senin ica 35 | Miscellaneous (Invalid foods, cocoa, gelatine, etc.) - 29 —_—| — <2 as ao rte tees ToTaLs - = ~—- | 4,251 | 1,247 | 320 | 20 | 143 | 71 | 1,659 | 39-0 It will be seen from the above table that of the 4,251 articles of food and drink examined at the Government Laboratory, 1,659 samples, or 39 per cent., contained -preservatives. Of the 1,659 “preserved” samples, 1,247 contained boron preservatives, 320 contained salicylic acid, 20 con tained formalin, and 143 contained sulphites. Seventy-one of the samples contained more than one preservative. 32. Of the 4,251 samples examined, 2,216 were received from the Local Authorities of the various metropolitan districts and provincial towns above-](https://iiif.wellcomecollection.org/image/b3217228x_0017.jp2/full/800%2C/0/default.jpg)
