POOD PRESERVATIVES

Shannon News, 6 July 1928, Page 4

POOD PRESERVATIVES

BORACIC ACID IN BACON.

REGULATION SUSPENDED

INVESTIGATIONS ABROAD. The suspension in the meantime of regulations prohibiting the use of boracic acicl in the curing of bacon has been announced by the Minister of Health, Hon. J. A. Young. The suspension will continue until the Department of Scientific and Industrial research has completed certain inquiries being made abroad.

The Minister said he was desirous of assisting the pig raising industry, but at the same time he was supremely con-?* ce.rned about the health of the people," much less than 12 months—before the Department of Scientific and Industrial Research would be able to evolve such formulae as would enable those in the industry who complained of deterioration, to surmount that difficulty. In the meantime, the Department of Scientific and Industrial Research has decided to send abroad Mr..A. Wright, departmental chemist, to investigate the- modern methods of bacon curing. Many Auckland' curing firms have been in the habit of using boracie acid in curing. ‘ ‘Bacon can be cured without boracic acid, but the public demands a mild-cuYed bacon, and it. is difficult to keep it without the use of a preservative,’ sud one export ’ Hjw ever, if some substitute can be found we will welcome it.’'

The use of preservatives in food generally is strongly opposed by Dr. H. Ohesson, medical officer of health. Commenting on the use of boracic acicl in bacon, he said he was entirely against it. Boracic acid was known to have a bad affect .on the digestive oi'gans. ‘lt is absurd to suggest bacon cannot be cured without a preservative,” added Dr. Cliesson. “What happened before preservatives wero used at all? However, we have not yet received official advice from Wellington concerning tlie suspension of the regulation.”