CAP. 132]
Adulterated Food and Drugs.
Food.
2. Fruit and fruit pulp (not dried) for conversion into jam or crystallized glacé or cured fruit as defined in items 6 and 7:
(a) Cherries
(b) Strawberries
(c) Other fruit
3. Dried fruit:
Preservative.
Parts per million.
(a) Apricots, peaches, raspberries, apples and pears
(b) Raisins and sultanas
Sulphur Dioxide.
2,000
Do.
1,500
Do.
2,000
Do.
750
4. Unfermented grape juice and non-alcoholic wine made from such grape juice if labelled in accordance with the rules contained in the Second Schedule to these regulations
5. Other non-alcoholic wines, cordials and fruit juices, sweetened or unsweetened
Either Sulphur dioxide
or Benzoic acid
350
600
6. Jam (including marmalade and fruit jelly prepared in the way in which jam is prepared)
Sulphur Dioxide.
40
7. Crystallized glacé or cured fruit (including candied peel)
Do.
100
8. Fruit and fruit pulp not otherwise specified in this Schedule
Do.
350
9. Sugar (including solid glucose) and cane syrups
Do.
70
10. Cornflour (maize starch) and other prepared starches
Do.
100
11. Corn syrup (liquid glucose)
Do.
450
12. Gelatine
Do.
1,000
13. Beer
Do.
70
14. Cider
Do.
200
15. Alcoholic wines
Benzoic acid.
120
16. Sweetened mineral waters
Either Sulphur dioxide
or Benzoic acid.
70
120
17. Brewed ginger beer
Do.
450
18. Coffee extract
Do.
450
19. Pickles and sauces made from fruit or vegetables
Do.
250