COLOURED FOOD.

Hawera Star, Volume XLVIII, 22 October 1924, Page 7

COLOURED FOOD.

PRESERVATIVES CONDEMNED. UNDESIRABLE PRACTICE. PROHIBITION URGED. gY CABLE—PRESS ASSOCIATION—COPYRIGHT LONDON, Oct. 20. The request of the Ministry for Health Committee on preservatives and, colouring matters in food, while expressing the general opinion that the use of preservatives is undesirable, points out with reference to the Ballot process: “We recognise, however, the problem of keeping meat in good condition in a tropical climate such as exists in parts of Australia, where suitable refrigerating facilities are unavailable. Such a case, differs from any in this country,'and; the .problem resolves itself into the balancing of the evils of chemical preservation against the convenience which may accrue from the adoption of such a process. A decision in this respect can he properly reached only with a wider knowledge than we possess of all the circumstances, local requirements and exigencies.” Reiterating disapproval of the treatment of meat with sulphuric acid or sulphates, the report declares that these objections apply to the Bullot process with even greater force since, according to evidence, sulphur dioxide is 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 is inferior to that of other imported meat. Whether chilled or frozen, it is unlikely that the iheat will find favour in the United Kingdom or be a commercial success. More important still is the fact that all the meat imported into Great Britain is free from preservatives, and to sanction the use of preservatives in any imported meat would be a step towards debasing the quality of our meat supply, which we are not prepared to recommend. 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. They therefore recommend that after a period of two years the addition of any preservative he prohibited, as that time should he ample to make such adjustments in methods as to enable all butter to he produced and sold without preservatives. The i requirements for compulsory pasteurisation, which were=. recently introduced in Australia.' will, it is believed, heln to improve the keeping quality.