Boric compounds as food preservatives
1926-06 1926 1920s 8 pages - 3 - The housewife frequently finds it advisable in the summer months to give milk a further heating on arrival, and there is a risk in the case of those consumers who depend chiefly on milk of suffering from deficiency diseases. It must not be assumed that because a me...
| Institution: | MCR - The Modern Records Centre, University of Warwick |
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| Language: | English English |
| Published: |
June 1926
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10796/BE5A8202-385E-431D-86EF-473D320A499B http://hdl.handle.net/10796/AADF709D-C7BA-448F-886C-7690D18269E6 |
| Summary: | 1926-06
1926
1920s
8 pages
- 3 - The housewife frequently finds it advisable in the summer months to give milk a further heating on arrival, and there is a risk in the case of those consumers who depend chiefly on milk of suffering from deficiency diseases. It must not be assumed that because a method of preservation is physical it is free from objection - even cold storage, which is at present generally considered harmless, would doubtless be found to allow objectionable changes in certain cases. We know that mould can grow in cold storage, and that in meat products a contain amount of autolysis can occur. On the whole, the general trend of scientific thought is that it is better to run the risk of destroying valuable constituents, or allowing natural decompositions, than to add deliberately chemical substances about which a doubt exists as to the effect of their continuous absorption. The line of progress lies along making full use of improved methods of transport, and organising the distribution of food stuffs so that they are delivered as fresh as possible. If some form of preservation is necessary, cold storage should be selected first. The method of preservation should always be declared, and in those cases where chemical preservatives are permitted the particular substance present, and the quantity, should be clearly stated on the label. BORIC COMPOUNDS (a) General. Boric compounds have long been used as preservatives, and their application to-day is wide, They have been found in butter, margarine, cream, bacon, sausage, liquid eggs (and hence in spongecakes. etc,) potted meats, potted fish, meat extracts, mincemeat, etc. They have generally been regarded in the past as one of the least harmful of chemical preservatives. It has always been recognised that a person suffering from nephritis is adversely affected by the consumption of boric acid. Whilst it is generally
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| Physical Description: | TEXT |