PRESERVATIVES IN FOOD.

Gisborne Times, Volume XII, Issue 1059, 28 November 1903, Page 4

PRESERVATIVES IN FOOD.

By Telegraph—Press Association— Copyrighi Sydnoy, Nov. 26.

A Parliamentary Select Committee, appointed to enquire into preservatives in food, presented a progress report dealing with boracic acid, embodying the following conclusions :—Butter : There can bo no question as to the necessity or harmlessness for use up to 35 grains cf boracic acid to a pound of milk, if there is sufficient care in handling and rapidity of distribution. Chemical preservatives are unnecessary. Condensed milk: With proper use of sugar for the swoetened vaiiety and sterilization for the unsweetened, combined with hermetically scaling, preservatives are unnecessary. In concentrated milk 35 grains to a pound is necessary, and in table cream 18 grains to a pound is necessary. The additions of boracic acid mentioned cause no injury to health, and should be permitted. Tbo Committeo recommend that vendors be compelled to attach a label on various articles disclosing the nature and quality of preservative contained Mpdieai witnesses examined by the Committee declared that in results o extensive use externally and internally both of children and adulte, even in large doses extending over considerable periods, they noticed no ill-effects whatever. They further expressed the opinion that the high infantile mortality from diarrhoea, which resulted in many cases from partially decomposed milk, could bo lessened or prevented by the addition of boracic acid.