1950_ADULTERATED_FOOD_AND_DRUGS_REGULATIONS — Page 7

Adulterated Food and Drugs.

[CAP. 132

(34) Sterilized Milk is milk which has been sterilized and which G.N.A. 262/48.

contains no living micro-organisms and not less than 3.25% of milk fat of the total component parts thereof. The quantity of milk solids, other than fat, present in sterilized milk must not be less than 8.5% of the total component parts thereof;

(35) Sterilized Cream is cream which has been sterilized and G.N.A. 262/48.

and which contains no living micro-organisms and not less than 16% of milk fat of the total component parts thereof.

PRESERVATIVES IN FOOD REGULATIONS.

1.

(Cap. 132, section 3).

(Ordinance No. 8 of 1935).

[1st April, 1941.]

These regulations may be cited as the Preservatives

in Food Regulations.

2. (1) In these regulations-

"cream" means that portion of milk rich in milk-fat which has been separated by skimming or otherwise and is intended for human consumption;

"preservative" means any substance which is capable of inhibiting, retarding or arresting the process of fermen- tation, acidification, or other decomposition of food or of masking any of the evidences of putrefaction; but does not include common salt (sodium chloride), saltpetre (sodium or potassium nitrate), sugars, lactic acid, acetic acid or vinegar, glycerine, alcohol or potable spirits, herbs, hop extract, spices and essential oils used for flavouring purposes or any substance added to food by the process of curing known as smoking; "thickening substance" means sucrate of lime, gelatine, starch paste or any other substance, which when added to cream is capable of increasing its viscosity, but does not include cane or beet sugar;

"sulphur dioxide" includes sulphites, and "benzoic acid”

includes benzoates;

"importer" includes any person who, whether as owner, consignee, agent or broker, is in possession of or in

I I

GN. 110/41.

G.N.A. 79/51.

;