BORIC ACID IN BACON.

Otago Witness, Issue 3833, 30 August 1927, Page 23

BORIC ACID IN BACON.

AN AUCKLAND PROSECUTION.

AUCKLAND, August 2G,

For a breach of the regulation which forbids the use of boric acid as a preservative for bacon, a number of Auckland bacon-curcrs we fined in the Police Court to-day. The defendants were the Auckland Meat Company, Basil Darnell, Frank Farnell. George Harrison, the Hydro Bacon Company, T. Baster, F. N. Mandeno, and W. Millerchan.

Mr V. N. Hubble, who appeared for the Health Department, said that baconcurers had been in the habit of using boric acid as a preservative. This saved smoking, and also saved weight in the bacon. Boric acid affect"! the digestions of consumers, and regulations forbidding its use were issued towards the end of last year, and all curers were notified.

Mr Terry, who appeared for the Auckland Meat Company, said that the practice of using boric acid was general. The demand in Auckland was for mild-cured ham, which was cured with a little acid added to the brine. Mr Inder, who appeared for the other defendants, said that boric acid was the best preservative, and the butter exported from New Zealand contained 20 grains of boric acid to the pound, whereas the bacon contained only 3.7 grains to the pound. The object oj the regulations was to protect the public, and the public had not suffered. Mr Hubble said that the butter exported to England and America contained no boric acid; but that which went to China did. Basil Darnell* and Frank Farnell, neither of whom had received notice of the regulation, were convicted and ordered to pay costs. The other defendants were each fined £2.