- Email: [email protected]
The packing industry
PUBLIC
1.q9
deaths from fill forms a m o u n t e d to 792, or rather less than 7 per cent. of the total d e a t h s from all causes. A r e m a r k a b l e f e a t u r e of the tnberculosis tables is the c o n s t a n c y of the figures for each 3'ear of the p r e c e d i n g decenlum. Influenza was prevalent, especially in the O t a g o District, d u r i n g the year, t h e r e being 1,144 notified cases, with 22:~ deaths. Inoculation of c o n t a c t s was practised, but the results were by no means satisf a c t o r y for m a n y inoculated persons subsequently c o n t r a c t e d the disease in a severe form. Bacteriologically, the o u t s t a n d i n g f e a t u r e was the presence of a haemolytic staphylococcus aureus which also m a n i f e s t e d itself in c a u s i n g a virulent osteo-myelitls and fatal septicaemia following boils, etc., while the other a s s o c i a t e d bacilli were, in o r d e r of frequency, the Pfeiffer bacillus, pneumococcus, streptococcus, and lnierocoecus eatarrhalis. Cancer, as would a p p e a r from the statistical tables, is s o m e w h a t on the increase, the deaths from this cause have g r a d u a l l y risen in the p a s t 10 y e a r s from 904 to 1,115, and r e p r e s e n t 8"91 to 9'69 per cent. respectively of the total deaths. Venereal D i s e a s e s (non-notifiable) are dealt with at four main centres e s t a b l i s h e d in 1919. In the course of the year, 1,311 male and 217 female cases were a t t e n d e d to for the first time, and a l t o g e t h e r over 50,000 a t t e n d a n c e s were r e g i s t e r e d at the Clinics. School hygiene, now under the direction of Dr. A d a P a t e r s o n , shows a very s a t i s f a c t o r y record of a c h i e v e m e n t and indicates t h a t the physique of N e w Z e a l a n d children c o m p a r e s a d v a n t a g e o u s l y with that of British children. A new d e p a r t u r e was the a p p o i n t m e n t of twenty-five dental nurses to a s s i s t in c a r r y i n g on the c a m p a i g n a g a i n s t oral sepsis. P r o p a g a n d a and research w o r k are also actively prosecuted and a considerable a m o u n t of w o r k has been done in s u p p l y i n g information on m a t t e r s of international public health to the L e a g u e of N a t i o n s which should prove of considerable value as c o m i n g from a c o u n t r y that Mmws such excellent practical results. THE PACKING INDUSTRY. Modern tendency is m a r k e d l y in the direction of closer co-operation between s c i e n t i f c research and industrial w o r k and processes, and in this c o u n t r y considerable c o - o p e r a t i o n of this character exists. As e x a m p l e s m a y be mentioned the L o w T e m p e r a t u r e R e s e a r c h S t a t i o n at Cambridge, s u p p o r t e d by G o v e r n m e n t contributions, b u t which is under the control of the University aided by a specially selected c o m m i t t e e . The
HEALTH.
FEBRUARY,
S t a t i o n is eminently a d a p t e d for research and u n d e r t a k e s i n v e s t i g a t i o n s of the complex problems a s s o c i a t e d with r e f r i g e r a t i o n , p a r t i c u l a r l y of food products. Valuable c o n t r i b u t i o n s bearing on the freezing of meat, fish and e g g s have a l r e a d y been published and the m a n a g i n g body welcome reference to them of t r a d e p r o b l e m s . The R e s e a r c h Section of the Royal A g r i c u l t u r a l Society, the R o w e t t R e s e a r c h Institute, and the R e a d i n g E x p e r i m e n t a l Station a m o n g others are p e r f o r m i n g similar duties. More recently the London C o u n t y Council have opened the Smithfield I n s t i t u t e fit which lectures arid d e m o n s t r a tions will be given to a p p r e n t i c e s and o t h e r s e n g a g e d in the v a r i o u s d e p a r t m e n t s of the meat trade. T h e C o r p o r a t i o n of London in their v a r i o u s c e n t r e s have long been interested in s y s t e m a t i c t e a c h i n g and it is now p r o p o s e d to u n d e r t a k e a specialist course in connection with meat i n s p e c t i o n ; similar w o r k is being done by other large c o r p o r a t i o n s . This brief reference is by no means exhattstive of the educational w o r k , special and routine which is b e i n g carried out in connection with food, a n d it is i n t e r e s t i n g in this connection to observe that we have had b r o u g h t to onr notice a series of lectures which are contained in one volume under the title, " T h e P a c k in K I n d u s t r y . ' ' ~ These lectures, which were delivered under the auspices of the A m e r i c a n Meat P a c k e r s ' I n s t i t u t i o n in co-operation with the U n i v e r s i t y of Chicago, indicate that in A m e r i c a this relationship between science and i n d u s t r y is a p p r e c i a t e d . The I n s t i t u t e itself is the t r a d e and research association of the meat p a c k i n g industry, the p r o d u c t s of which exceed in value those of any other industry in America. The lectures fire c o m p r e h e n s i v e in their scope and include such diverse but inter-related subjects as live-stock, g e n e r a l economics, the p a c k i n g plant and its equipment, and the v a r i o u s processes a s s o c i a t e d with p r e p a r a t i o n s of which beef, lamb, p o r k and the b y e - p r o d u c t s form c o n s t i t u e n t elements. F i n a n c e is considered as also are scientific research and the p r o b l e m s a s s o c i a t e d with distribution. T h e volume is w o r t h y of perusal by all interested in this p a r t i c u l a r industry, since it clearly d e m o n s t r a t e s the practical benefits which accrue from co-operation. E d u c a t i o n a l w o r k on these lines is w o r t h y of every e n c o u r a g e m e n t , both financial and moral. It s t i m u l a t e s the new a p p r e n t i c e and it relieves the older man from the m o n o t o n y of tedious routine since pure business
conceptions become broadened by the introduc"~Published by the University of Chicago Press. Price
three dollars.
PUBLIC HEALTH.
1925.
tiou o f . , a n i n t e r e s t i n g scientific outlook. The public o b l a i n s a benefit as a result of i m p r o v e d quality of p r o d u c t s and reduction in cost, and scientists, by the k n o w l e d g e which they obtain of the p r o b l e m s which cause the t r a d e r loss and anxiety, are e n c o u r a g e d p r a c t i c a l l y to a p p l y those principles which they have acquired as the result of much h a r d s t u d ) . Research and instruction in the p r o b l e m s of every dav relationships still furnish useful and ample outlet for surplus energy. PRESI,;RVATIVES AND COLOURING M A T T E R IN F O O D . A s t u d y of the r e c o m m e n d a t i o n s of the D e p a r t m e n t a l C o m m i t t e e a p p o i n t e d in 1899 and subsequent a d m i n i s t r a t i v e action c o m p a r e d with the r e c o m m e n d a t i o n s of the D e p a r t m e n t a l Committee on the use of P r e s e r v a t i v e s and Colouring M a t t e r s in food which are set out in the report published in S e p t e m b e r last elicit two i m p o r t a n t facts. F i r s t l y there seems to be undue delay in e m b o d y i n g such r e c o m m e n d a t i o n s in l e g i s l a t i o n , and secondly the opinion of food e x p e r t s on the question of p r e s e r v a t i v e s in food has u n d e r g o n e a g r e a t cBange d u r i n g the last q u a r t e r of a century. The first c o m m i t t e e published a r e p o r t in 1901 c o n t a i n i n g the following seven r e c o m m e n d a t i o n s . RECOMMENDATIONS.
(a) T h a t the use of formaldehyde or formalin, or p r e p a r a t i o n s thereof in foods or drinks be absolutely prohibited, and that salicylic acid be not used in a g r e a t e r p r o p o r t i o n than 1 g r a i n p e r pint in liquid food and 1 g r a i n per 1)ound in solid food. Its presence in all cases to be declared. (b) T h a t the use of any p r e s e r v a t i v e or c o l o u r i n g m a t t e r w h a t e v e r in milk offered for sale in the U n i t e d K i n g d o m be c o n s t i t u t e d an offence under the Sale of F o o d and D r u g s Acts.
131 to be used in p r o p o r t i o n s not exceeding 0'5 per cent. expressed as boric acid.
/el T h a t in the case of all dietetic p r e p a r a t i o n s intended for the use of invalids or infants chemical p r e s e r v a t i v e s of all kinds be prohibited. (f) T h a t the use of copper salts in the so-called g r e e n i n g of preserved foods be prohibited. (if) T h a t means be provided either by the establishment of a s e p a r a t e C o u r t of Reference or bv the imposition of more direct obligation on the Local ( i o v e r n m e n t Board to exercise supervision over the use of preservatives and c o l o u r i n g m a t t e r s in foods. and to prepare schedules of such as mav be considered inimical to the pnblic health. SUBSEQUENT LEGISI,ATION OR ADMINISTRATIVE
ACTKON.
(a) Foreign Meat Regulations, 1908, prohibit the i m p o r t a t i o n of scrap m e a t a n d treated with these p r e s e r v a t i v e s .
Tripe
,M L.G.B. letter ~,f l l t h July,
1906, instructs Local Authorities to refer to the use of p r e s e r v a t i v e s in milk in A n a l y s t s ' reports and to t a k e action if n e c e s s a r y under
"'The Sale of Food and Drugs Acts." Mille and Cream Regulations, 1912, prohibit the use of p r e s e r v a t i v e s in milk.
Milk and Dairies (Amendment) Act, 1922, prohibits the use of c o l o u r i n g m a t t e r in milk. (c) Milk and Cream Regulations, 1912, prohibit the use of p r e s e r v a t i v e s in cream containing less than 35 p e r cent. of milk fat. In cream c o n t a i n i n g 35 per cent. or more of milk fat, boric acid, b o r a x or h y d r o g e n peroxide m a y be used and a m o u n t declared on label. An Amending Order in 1917, limits the a m o u n t of b o r o n preservatives to 0"4 per cent. of boric acid by weight. (d) R e g u l a t i o n s m a y be m a d e under Section 7 of Butter and Margarine Act, 1907, but no action has yet been taken.
(e) Under the .llilk and Cream Amending Order,
(c) T h a t the only p r e s e r v a t i v e which it shall be lawful to use in c r e a m be boric acid or m i x t u r e s of boric acid and borax, and in a m o u n t not e x c e e d i n g 0"25 per cent. e x p r e s s e d as boric acid. The a m o u n t of such p r e s e r v a t i v e to be notified by a label on the vessel.
1917, all preserved c r e a m m u s t be labelled " n o t suitable for I n f a n t s or h w a i i d s . " Ministry of Health Circular 381 of 20th, March, 1923, deals with boric acid in sponge cakes likely to be eaten by infants. (f) " N i l . " See P a r a g r a p h 4, Column 3.
(dl' T h a t the only p r e s e r v a t i v e p e r m i t t e d to be used in b u t t e r and m a r g a r i n e be boric acid or m i x t u r e s of b o r i c - a c l d and b o r a x ,
(g) R e p o r t s by Special " F o o d s S e c t i o n " of Medical D e p a r t m e n t of Local G o v e r n m e n t Board and Ministry of H e a l t h .
1.q9
deaths from fill forms a m o u n t e d to 792, or rather less than 7 per cent. of the total d e a t h s from all causes. A r e m a r k a b l e f e a t u r e of the tnberculosis tables is the c o n s t a n c y of the figures for each 3'ear of the p r e c e d i n g decenlum. Influenza was prevalent, especially in the O t a g o District, d u r i n g the year, t h e r e being 1,144 notified cases, with 22:~ deaths. Inoculation of c o n t a c t s was practised, but the results were by no means satisf a c t o r y for m a n y inoculated persons subsequently c o n t r a c t e d the disease in a severe form. Bacteriologically, the o u t s t a n d i n g f e a t u r e was the presence of a haemolytic staphylococcus aureus which also m a n i f e s t e d itself in c a u s i n g a virulent osteo-myelitls and fatal septicaemia following boils, etc., while the other a s s o c i a t e d bacilli were, in o r d e r of frequency, the Pfeiffer bacillus, pneumococcus, streptococcus, and lnierocoecus eatarrhalis. Cancer, as would a p p e a r from the statistical tables, is s o m e w h a t on the increase, the deaths from this cause have g r a d u a l l y risen in the p a s t 10 y e a r s from 904 to 1,115, and r e p r e s e n t 8"91 to 9'69 per cent. respectively of the total deaths. Venereal D i s e a s e s (non-notifiable) are dealt with at four main centres e s t a b l i s h e d in 1919. In the course of the year, 1,311 male and 217 female cases were a t t e n d e d to for the first time, and a l t o g e t h e r over 50,000 a t t e n d a n c e s were r e g i s t e r e d at the Clinics. School hygiene, now under the direction of Dr. A d a P a t e r s o n , shows a very s a t i s f a c t o r y record of a c h i e v e m e n t and indicates t h a t the physique of N e w Z e a l a n d children c o m p a r e s a d v a n t a g e o u s l y with that of British children. A new d e p a r t u r e was the a p p o i n t m e n t of twenty-five dental nurses to a s s i s t in c a r r y i n g on the c a m p a i g n a g a i n s t oral sepsis. P r o p a g a n d a and research w o r k are also actively prosecuted and a considerable a m o u n t of w o r k has been done in s u p p l y i n g information on m a t t e r s of international public health to the L e a g u e of N a t i o n s which should prove of considerable value as c o m i n g from a c o u n t r y that Mmws such excellent practical results. THE PACKING INDUSTRY. Modern tendency is m a r k e d l y in the direction of closer co-operation between s c i e n t i f c research and industrial w o r k and processes, and in this c o u n t r y considerable c o - o p e r a t i o n of this character exists. As e x a m p l e s m a y be mentioned the L o w T e m p e r a t u r e R e s e a r c h S t a t i o n at Cambridge, s u p p o r t e d by G o v e r n m e n t contributions, b u t which is under the control of the University aided by a specially selected c o m m i t t e e . The
HEALTH.
FEBRUARY,
S t a t i o n is eminently a d a p t e d for research and u n d e r t a k e s i n v e s t i g a t i o n s of the complex problems a s s o c i a t e d with r e f r i g e r a t i o n , p a r t i c u l a r l y of food products. Valuable c o n t r i b u t i o n s bearing on the freezing of meat, fish and e g g s have a l r e a d y been published and the m a n a g i n g body welcome reference to them of t r a d e p r o b l e m s . The R e s e a r c h Section of the Royal A g r i c u l t u r a l Society, the R o w e t t R e s e a r c h Institute, and the R e a d i n g E x p e r i m e n t a l Station a m o n g others are p e r f o r m i n g similar duties. More recently the London C o u n t y Council have opened the Smithfield I n s t i t u t e fit which lectures arid d e m o n s t r a tions will be given to a p p r e n t i c e s and o t h e r s e n g a g e d in the v a r i o u s d e p a r t m e n t s of the meat trade. T h e C o r p o r a t i o n of London in their v a r i o u s c e n t r e s have long been interested in s y s t e m a t i c t e a c h i n g and it is now p r o p o s e d to u n d e r t a k e a specialist course in connection with meat i n s p e c t i o n ; similar w o r k is being done by other large c o r p o r a t i o n s . This brief reference is by no means exhattstive of the educational w o r k , special and routine which is b e i n g carried out in connection with food, a n d it is i n t e r e s t i n g in this connection to observe that we have had b r o u g h t to onr notice a series of lectures which are contained in one volume under the title, " T h e P a c k in K I n d u s t r y . ' ' ~ These lectures, which were delivered under the auspices of the A m e r i c a n Meat P a c k e r s ' I n s t i t u t i o n in co-operation with the U n i v e r s i t y of Chicago, indicate that in A m e r i c a this relationship between science and i n d u s t r y is a p p r e c i a t e d . The I n s t i t u t e itself is the t r a d e and research association of the meat p a c k i n g industry, the p r o d u c t s of which exceed in value those of any other industry in America. The lectures fire c o m p r e h e n s i v e in their scope and include such diverse but inter-related subjects as live-stock, g e n e r a l economics, the p a c k i n g plant and its equipment, and the v a r i o u s processes a s s o c i a t e d with p r e p a r a t i o n s of which beef, lamb, p o r k and the b y e - p r o d u c t s form c o n s t i t u e n t elements. F i n a n c e is considered as also are scientific research and the p r o b l e m s a s s o c i a t e d with distribution. T h e volume is w o r t h y of perusal by all interested in this p a r t i c u l a r industry, since it clearly d e m o n s t r a t e s the practical benefits which accrue from co-operation. E d u c a t i o n a l w o r k on these lines is w o r t h y of every e n c o u r a g e m e n t , both financial and moral. It s t i m u l a t e s the new a p p r e n t i c e and it relieves the older man from the m o n o t o n y of tedious routine since pure business
conceptions become broadened by the introduc"~Published by the University of Chicago Press. Price
three dollars.
PUBLIC HEALTH.
1925.
tiou o f . , a n i n t e r e s t i n g scientific outlook. The public o b l a i n s a benefit as a result of i m p r o v e d quality of p r o d u c t s and reduction in cost, and scientists, by the k n o w l e d g e which they obtain of the p r o b l e m s which cause the t r a d e r loss and anxiety, are e n c o u r a g e d p r a c t i c a l l y to a p p l y those principles which they have acquired as the result of much h a r d s t u d ) . Research and instruction in the p r o b l e m s of every dav relationships still furnish useful and ample outlet for surplus energy. PRESI,;RVATIVES AND COLOURING M A T T E R IN F O O D . A s t u d y of the r e c o m m e n d a t i o n s of the D e p a r t m e n t a l C o m m i t t e e a p p o i n t e d in 1899 and subsequent a d m i n i s t r a t i v e action c o m p a r e d with the r e c o m m e n d a t i o n s of the D e p a r t m e n t a l Committee on the use of P r e s e r v a t i v e s and Colouring M a t t e r s in food which are set out in the report published in S e p t e m b e r last elicit two i m p o r t a n t facts. F i r s t l y there seems to be undue delay in e m b o d y i n g such r e c o m m e n d a t i o n s in l e g i s l a t i o n , and secondly the opinion of food e x p e r t s on the question of p r e s e r v a t i v e s in food has u n d e r g o n e a g r e a t cBange d u r i n g the last q u a r t e r of a century. The first c o m m i t t e e published a r e p o r t in 1901 c o n t a i n i n g the following seven r e c o m m e n d a t i o n s . RECOMMENDATIONS.
(a) T h a t the use of formaldehyde or formalin, or p r e p a r a t i o n s thereof in foods or drinks be absolutely prohibited, and that salicylic acid be not used in a g r e a t e r p r o p o r t i o n than 1 g r a i n p e r pint in liquid food and 1 g r a i n per 1)ound in solid food. Its presence in all cases to be declared. (b) T h a t the use of any p r e s e r v a t i v e or c o l o u r i n g m a t t e r w h a t e v e r in milk offered for sale in the U n i t e d K i n g d o m be c o n s t i t u t e d an offence under the Sale of F o o d and D r u g s Acts.
131 to be used in p r o p o r t i o n s not exceeding 0'5 per cent. expressed as boric acid.
/el T h a t in the case of all dietetic p r e p a r a t i o n s intended for the use of invalids or infants chemical p r e s e r v a t i v e s of all kinds be prohibited. (f) T h a t the use of copper salts in the so-called g r e e n i n g of preserved foods be prohibited. (if) T h a t means be provided either by the establishment of a s e p a r a t e C o u r t of Reference or bv the imposition of more direct obligation on the Local ( i o v e r n m e n t Board to exercise supervision over the use of preservatives and c o l o u r i n g m a t t e r s in foods. and to prepare schedules of such as mav be considered inimical to the pnblic health. SUBSEQUENT LEGISI,ATION OR ADMINISTRATIVE
ACTKON.
(a) Foreign Meat Regulations, 1908, prohibit the i m p o r t a t i o n of scrap m e a t a n d treated with these p r e s e r v a t i v e s .
Tripe
,M L.G.B. letter ~,f l l t h July,
1906, instructs Local Authorities to refer to the use of p r e s e r v a t i v e s in milk in A n a l y s t s ' reports and to t a k e action if n e c e s s a r y under
"'The Sale of Food and Drugs Acts." Mille and Cream Regulations, 1912, prohibit the use of p r e s e r v a t i v e s in milk.
Milk and Dairies (Amendment) Act, 1922, prohibits the use of c o l o u r i n g m a t t e r in milk. (c) Milk and Cream Regulations, 1912, prohibit the use of p r e s e r v a t i v e s in cream containing less than 35 p e r cent. of milk fat. In cream c o n t a i n i n g 35 per cent. or more of milk fat, boric acid, b o r a x or h y d r o g e n peroxide m a y be used and a m o u n t declared on label. An Amending Order in 1917, limits the a m o u n t of b o r o n preservatives to 0"4 per cent. of boric acid by weight. (d) R e g u l a t i o n s m a y be m a d e under Section 7 of Butter and Margarine Act, 1907, but no action has yet been taken.
(e) Under the .llilk and Cream Amending Order,
(c) T h a t the only p r e s e r v a t i v e which it shall be lawful to use in c r e a m be boric acid or m i x t u r e s of boric acid and borax, and in a m o u n t not e x c e e d i n g 0"25 per cent. e x p r e s s e d as boric acid. The a m o u n t of such p r e s e r v a t i v e to be notified by a label on the vessel.
1917, all preserved c r e a m m u s t be labelled " n o t suitable for I n f a n t s or h w a i i d s . " Ministry of Health Circular 381 of 20th, March, 1923, deals with boric acid in sponge cakes likely to be eaten by infants. (f) " N i l . " See P a r a g r a p h 4, Column 3.
(dl' T h a t the only p r e s e r v a t i v e p e r m i t t e d to be used in b u t t e r and m a r g a r i n e be boric acid or m i x t u r e s of b o r i c - a c l d and b o r a x ,
(g) R e p o r t s by Special " F o o d s S e c t i o n " of Medical D e p a r t m e n t of Local G o v e r n m e n t Board and Ministry of H e a l t h .