BACON CURING.

Auckland Star, Volume LIX, Issue 76, 30 March 1928, Page 5

BACON CURING.

USE OF PRESERVATIVES. PROSECUTION OP FIRMS. BRINE CURING INSISTED UPON. (By Telegraph.— Special to "Star.") WELLINGTON, this day.

The bacon-curing controversy, which has been raging between the Health Department and various prominent bacon suppliers, is to be ended in somewhat dramatic fashion. Prosecutions of various firms for their failure to abide by the regulations of the Department are to be made and for this the necessary steps are now being taken. The cases will reach the courts within two I weeks.

Since 1913 there has been on the Statute Book legislation making it illegal to cure bacon by use of B uch preservative as boracic, but it was in September last, following the example of the British Health Department, that the New Zealand health authorities made operative the necessary regulations. There followed a series of protests from the bacon-curers who stated that the regulations would damage the industry, and to meet the case the Minitser of Health (Hon. J. A. Young) temporarily suspended the operation of the regulations during the Christmas season, the rush period for ham purchases. Now, however, after fully investigating the position, the Minister is not prepared to withdraw the regulations or to make any discriminations in their application.

The effect of the Minister's decision is to make brine curing the method which the companies must adopt. The object is two-fold—to continue the policy in which the Department, in common with most Health Bureaux, has embarked in respect of the curtailment of preservatives in food, and to end the fly nuisance. There are very strict regulations against the use of preservatives in the Sale of Food and Drugs Act, the reason bc.in? that if an individual consumes a little preservative in a number of foods he consumes a great deal altogether. Tt is recognised that the position as between England and New Zealand is different. In England there is little mild-cured bacon and ham used, the bulk of the supplies being: the salted American and Danish. Tn New Zealand, mainlv owing to the enterprise of the late Mr. Dvmock, founder of the former business of Dymock and Co., the mild-curing process was introduced and became very general. Though some large companies do not employ it there are many who have never used anything but boracic preservative. Thus, the Department has had to consider the question of the eating habits of the people for more than a generation, and the fact that any switch to salt-fured bacon mav iniure the industry. It has been decided that, all thines considered, the companies must fall into line with the requirements of public health. The use of preservatives has been found to encourage slack methods in every industry. At the same time, the Health Department inspectors are to be instructed to embark upon a campaign of storc-inspcction this winter in order to see that the newlycured bacon gets a proper chance. .Slack methods of keeping and selling bacon at small shops are to be checked with the object of eradicating the bacon-fly.