FOOD PRESERVATIVES.

Auckland Star, Volume LV, Issue 251, 22 October 1924, Page 5

FOOD PRESERVATIVES.

SULPHIDES CONDEMNED. HEALTH COMMITTEE'S REPORT USE TO BE PROHIBITED. lADNDON, October 20. The report of the Ministry of Health Committee on preservatives and colouring matters! in food, while expressing the general opinion that the use of preservatives is undesirable, points out in reference to the Ballot process: "We recognise, however, the problem of keeping meat in good condition in tropical climates such as exist in parts of Australia, where suitable refrigeration facilities are unavailable, differs from any in this country. The problem resolves itself into the balancing of evils— chemical preservation against convenience—which may accrue by the adoption of such a process. A decision in this respect can properly be reached only with a wider knowledge than we possess of all the circumstances of local requirements and exigencies."

Referring to the evidence, it wis said that no deleterious effects were observed as the result of an experiment with an orange. The report points out that it is unlikely that groes disturbances to health, such as might be recognised by ordinary clinical examination, would occur. If such disturbances were produced there could be no hesitation in condemning the process forthwith. Reiterating its disapproval of the treatment of meat with sulphuric -acid or sulphites, the report declares that these objections apply to the Ballot process with even greater force, since, according to the evidence, sulphur dioxi'le was found throughout the whole of the meat in appreciable amounts. Consideration of the process seems to point to the conclusion that some other substance, having antiseptic action,, is produced and reinforces the action of the sulphur dioxide. Moreover, the appearance of meat so treated is inferior to other imported meat, whether chilled or frozen. (A. and N.Z. Cable.)

"It was unlikely that such meat would find favour in the United Kingdom or be a commercial success. More important still was the fact that all meat imported into Great Britain was now free from preservatives. To sanction the use of preservatives in any imported meat would 'be a step towards debasing the quality of our meat supply, vhich the committee was not prepared to recommend.

"Lastly, regarding butter, the committee consider it reasonable to infer that it is possible to dispense with preservatives in Australia and New Zealand, as many factories there dispense entirely with them.

"Therefore, the committee recommends that after a period of two years the addition of any preservative shall be prohibited, as that time should be ample to make such adjustment methods as will enable all butter to be produced and sold without preservatives. . The requirement of compulsory pasteurisation, which recently was imposed in Australia, will, it is believed, help to improve the keeping quality."—(A. and N.Z. Cable.)