TY  - JOUR
AB  - 1. Preservatives should be prohibited in all articles of food and drink offered or exposed for sale whether manufactured in this country or imported, except that—(a) Sulphur dioxide only should be permitted, (1) in sausages in amounts not exceeding three grains per pound, (2) in jam in amounts not exceeding 0·3 grains per pound, (3) in dried fruit in amounts not exceeding seven grains per pound, (4) in preserved (but not dried) whole fruit or fruit pulp in amounts not exceeding five grains per pound, (5) in beer and cider whether in bottle or in cask in amounts not exceeding five grains per gallon, (6) in alcoholic wines, non‐alcoholic wines, and cordials and fruit juices sweetened and unsweetened in amounts not exceeding three grains per pint; (b) Benzoic acid only should be permitted (1) in coffee extract in amounts not exceeding three grains per pound, (2) in non‐alcoholic wines and cordials and sweetened and unsweetened fruit juices (as an alternative to sulphur dioxide) in amounts not exceeding five grains per pint, (3) in sweetened mineral waters and in brewed ginger beer in amounts not exceeding one grain per pint. The methods of estimating the foregoing preservatives should be prescribed by the Minister of Health.
VL  - 26
IS  - 11
SN  - 0007-070X
DO  - 10.1108/eb011156
UR  - https://doi.org/10.1108/eb011156
PY  - 1924
Y1  - 1924/01/01
TI  - British Food Journal Volume 26 Issue 11 1924
T2  - British Food Journal
PB  - MCB UP Ltd
SP  - 101
EP  - 110
Y2  - 2024/05/07
ER  -