276 REPORT OF JOINT COMMITTEE ON PRESERVATIVE REGULATIONS [Vol. 76 Report of the Joint Committee on Preservative Regula. tions AT the request of the Public Analysts and 0;Kcial Agricultural Analysts Committee, the Council of the Society suggested to the Committee of the Food Group of the Society of Chemical Industry that a Joint Committee should be set up to report to the Ministry of Food and the Ministry of Health on the desirability of amending the Preservative Regulations. The Committee of the Food Group agreed to the suggestion and the Joint Committee of the two bodies was set up early in 1949, consisting of- Representing the Society of Public Analysts and Other Analytical Chemists : Dr. G. W. Monier-Williams (Chairman) Dr. H. E. Cox Mr. J. F. Clark Mr. H. E. Monk Mr.G. Taylor Representing the Society of Chemical Industry-Food Group : Dr. L. E. Campbell Dr. J. M. B. Coppock Dr. E. B. Hughes Dr. C. H. Lea (non-voting) Mr. R. Harold Morgan (Convenor and Secretary) The report prepared by this Joint Committee was received by the Council of the Society It was sent jointly by the Society and the Society of Chemical Industry to the Ministry In January, 1951, the Ministry of Food appointed a Sub-committee of the Food Standards To review the Public Health (Preservatives, etc., in Food) Regulations and to make any recommendations the Sub-committee may consider desirable for the amendment of the Regulations. It is anticipated that the review will be concerned primarily with the technical and scientific as distinct from the administrative aspects of the Regulations, and the Sub-committee has been invited, without prejudice to any other matters, to consider- (a) The definition of “preservative” and the application of the Regulations specifically to anti-oxidants, anti-staling agents, anti-mould agents and similar substances.(b) The permitted preservatives and similar substances, and the quantitative control of their use. (c) The application of the Regulations tcl stabilising agents, emulsifying agents and allied chemicals, (d) The provisions governing the control of added colouring matters and, in particular, whether a list of permitted colourings or dyestuffs should be substituted for the existing list of prohibited substances in Schedule I (Part 2) of the Regulations. (e) The provisions relating to labelling of food containing preservatives, etc.Professor E. C. Dodds, Director of the Courtauld Institute of Biochemistry at Middlesex Hospital, has agreed to act as Chairman; the following are particulars of the Government Departments and bodies that it is considered should be represented on the Sub-committee in November, 1949, and was given their approval. of Food and the Ministry of Health in March, 1950. Committee with the following terms of reference-May, 19511 REPORT OF JOINT COMMITTEE ON PRESERVATIVE REGULATIONS 277 and of the individual representatives to whom invitations to serve on the Sub-Committee are being issued- Ministry of Food . . .. .. . . Ministry of Health . , . . , . . . Department of Health for Scotland . . Department of the Government Chemist Society of Public Analysts and Other Analytical Chemists .. . . .. Food Manufacturing Industries . . . . Society of Chemical Industry (Food Group) Medical Research Council . . . . . . Mr. C. A. Adams Dr. N. R. Beattie and Mr. P. N. R. Dr. J. M. Johnston Dr. J. R. Nicholls Butcher Dr. H. E. Cox Mr. A. Glover, Co-operative Wholesale Dr. E. €3. Hughes, Research Department, Professor S. J. Cowell Society Messrs. J. Lyons & Co., Ltd. Report of Joint Committee The Preservatives Regulations of 1925-27 have been in existence with only slight modifications, for nearly 25 years. They have undoubtedly been of immense value in s u p pressing several undesirable methods of food preservation. It is clear, however, that in 25 years, there have been many developments in food manufacture and processing that could not have been foreseen at the time, and that make it essential that the definition of the term “preservative” in the regulations be amended, and the application of the regulations more precisely defined. The Committee has noted below a number of specific instances in which the regulations as they stand have been found to be ambiguous or not in accordance with modern knowledge.Admittedly it will be extremely difficult to frame a satisfactory definition of “preserva- tive” that would be generally and permanently applicable. It will be necessary that a more detailed schedule than exists at present be drawn up, and that this schedule should be kept constantly under review. The Committee has considered in detail the Public Health (Preservatives in Foods) Regulations, S.R.& O., 1925, No. 775, as amended, and makes the following suggestions- PART I- 2 (1)-That the definition of “food” be replaced by that given in the Foods and Drugs Act, 1938, and Defence Regulations, viz., “Food” means any article used as food or drink for human consumption, and includes any substance which is intended for use in the composition or preparation of food, any flavouring, sweetening matter or condiment and any colouring matter intended for use in food, and an article shall not be deemed not to be food by reason only that it is also capable of being used as medicine. (N.B .)-The legal implications of the proposed definition should be considered, with particular reference to the final clause.2 (1)-That in the definition of “preservative” the word “chemical” shall replace “substance” and the word “deterioration” shall be substituted for “decomposition.” -That all exceptions to the definition of preservative should be put into the Schedule to the Regulations, and that provision should be made for amendment of the Schedule for which purpose suitable machinery should be established to permit of frequent consideration of suggested amendments. That the definition of “thickening substance” appears out of place in the Pre- servatives Regulations. (This recommendation applies to all references to thickening substances wherever mentioned in the Regulations.) That mention should be made of the various compounds of benzoic acid and of sulphur dioxide, which can be permitted for use in preservatives. PART II- 4 (1)-That a list of the only colours permitted to be used in foods should be given, such a list to be subject to frequent revision.As a basis, the colours now in common use should be considered, and the whole matter should be investigated carefully in con- junction with the manufacturers of food colours.278 REPORT O F JOINT COMMITTEE ON PRESERVATIVE REGULATIONS [vol. 76 4 (1) (ii)-That this paragraph needs clarification and re-drafting. The Committee is of the opinion that there is no objection to a Scheduled Food containing two preservatives provided that if any article of food specified in Part I of the said Schedule contains a second preservative necessarily introduced by the use of another Scheduled Food, the amount of preservative allowed by Schedule for the first named food should be reduced by the amount of the second preservative introduced by the use of the other Scheduled Food: 600 parts benzoic acid being regarded as equivalent to 350 parts sulphur dioxide for the purposes of calculation.4 (1) (iii) (a) and (b)-That these paragraphs should be more specific and refer to foods not intended for retail sale. 4 (2)-That this sub-section be reconsidered in view of existing labelling regulations. THE FIRST SCHEDULE- 1. That this food classification requires extension. 2. That this classification should also include fruit products and vegetable products, and that “for manufacturing purposes only” should replace “for conversion into jam or crystallised, glad or cured fruit.” 4.That this classification needs clarification and explanation of its specific purpose. 5. That “cordial” should be replaced by “concentrated soft drink” and that the comma after “juices” be deleted. 6. That the sulphur dioxide limit for jams, etc. be raised to 100 parts per million. 14. That “sweetened mineral waters” be replaced by “ready-to-drink soft drinks.” 16. That “coffee and chicory extracts” should also be included. 17. That this classification needs extension. 60 C.A.A.-That the relaxation regarding the use of boric acid in 60 C.A.A. be reconsidered. The Committee, in recommending a wider definition of the tern1 “preservative” as mentioned heretofore, desires to bring under control the addition of substances to foods for other purposes, such as anti-oxidants, prevention of staling, anti-mould agents, stabilisers, etc., and recommends that a policy should be formulated with regard to such usages, giving a list of substances permitted for these purposes. The following lists mention substances which appear to be added to food in various countries for the purposes mentioned.ANTI-OXIDANTS ANTI-MOULD AGENTS Tocopherols Calcium propionate Lecithin Sodium di-ace t at e Guaiacum resin Nordihydroguaiaretic acid (NDGA) Citric and phosphoric acids Glyceryl stearates Propyl gallate Polyoxy ethylene stearates Butylated hydroxy anisole Sorbitol stearates PREVENTION OF STALING EMULSIFYING AGENTS STABILISING AGENTS Glyceryl mono-stearate and di-stearate Sodium and calcium pectates Glyceryl mono-oleate and di-oleate Sodium alginate Glyceryl mono-laurate Methyl cellulose Cetyl palmitate Ethyl cellulose Pent aeryt hri t yl st earat es Sulphonated laurol Polymerised linseed oil Sodium carboxymethyl celluloseMay, 19511 EXAMINATION OF DETERGENT PREPARATIONS 279 FATTY MATERIALS BUT NOT EMULSIFYING MISCELLANEOUS AGENTS Lane t t e wax Lanolin Diphenyl (orange preservative) Methyl naphthyl acetate (potatoes in clamp) Thiourea Certain quinoline derivatives Bromacetic ester (milk preservation) Signed for and on behalf of the Joint Committee: G. W. MONIER-WILLIAMS (Chairman) R. HAROLD MORGAN (Convenor and Secretary)