HC Deb 04 April 1957 vol 568 cc565-6
29. Lieut.-Colonel Bromley-Davenport

asked the Minister of Agriculture, Fisheries and Food the present instructions to food and drug inspectors with regard to the contents of sausages; whether public analysts, to whom are submitted samples of sausages, are requested, in addition to ascertaining the amount of protein in the sausage, to establish completely the identity of the other ingredients, with a view to ascertaining whether any of the materials banned by Section 5 of the Meat Producers (No. 3) Order, 1925, Statutory Rule and Order No. 2257, are contained therein; and whether he proposes to issue new instructions in view of the increasing use of the emulsifying and grinding machinery for making up sausages.

Mr. Amory

Responsibility for enforcement rests with local authorities and I have no power to give instructions to their inspectors. It is, however, the duty of public analysts to test samples for the presence of all prohibited ingredients, and I have no doubt that the possible consequences of the use of emulsifying and grinding machinery are already familiar to them.

Lieut.-Colonel Bromley-Davenport

Has my right hon. Friend, or have his advisers, read the journal called "Meat Marketing" of 23rd March this year, in which there is an illustration of a vibration colloid mill which, by grinding, emulsifying and homogenizing, permits the economic usage of such products as rinds, sinews, cartilages, paunches, greaves, ears and udders and is he aware that it is further stated that the mass paste produced can be used in sausage manufacture?

Mr. Amory

The problem which my hon. and gallant Friend outlines sounds a most comprehensive one. I shall look forward to further technical elucidation from him.

Forward to