§ 2.44 p.m.
§ [The Question was as follows:
§ To ask Her Majesty's Government whether they are satisfied that Chinese liquid egg is produced under such conditions as to constitute no danger to the health of consumers in this country.]
THE EARL OF ONSLOWMy Lords, Her Majesty's Government are not entirely satisfied that an assurance in these terms can be given, since all bulked liquid egg, whether imported or—and I emphasise—home-produced, is liable to contain Salmonella organisms and no completely satisfactory way of eliminating them has yet been found; the commonest species, Salmonella pullorum, is not regarded as pathogenic to man, but others have sometimes been associated with cases of food poisoning. Port health and certain other local authorities have power under the Public Health (Imported Food) Regulations, 1937, to 291 prevent the distribution of any unwholesome imported food. They have been asked to pay special attention to the sampling of imported egg products, so that safeguarding measures are taken where necessary. Such measures have included the re-shipping of unsatisfactory batches out of the country, and their subjection to heat-treatment or other processing. In addition the authorities in the exporting countries, including China, have been asked, and have agreed, to ensure hygienic production and to institute a bacteriological check of all batches before export.
Some practical difficulties have still to be overcome before pasteurisation of bulked egg on a commercial scale can be regarded as fully reliable. The Minister is convening a working group of persons with technical or other experience in this field in an attempt to find a solution of these difficulties.
LORD HAWKEMy Lords, I thank my noble friend for his very long and helpful reply. May I ask him whether it is permissible to use Chinese liquid egg in a raw state in the making of ice cream? If so, will Her Majesty's Government consider making an order that it may be used only in foodstuff which is subject to cooking?
THE EARL OF ONSLOWMy Lords, I should like further notice of that question, because, so far as I understand—I speak subject to correction—so long as the egg is passed as clean and clear it can be used by the bakers as they think fit. It is perfectly true that if any Salmonella organism does exist in any egg—and I would repeat any egg; the noble Lord talks about Chinese, but eggs come from other countries, including our own, and they are all liable to contain these organisms—then cooking does destroy them. I would recommend the noble Lord to read a most interesting and easily readable account in Command Paper 559, pages 165 to 169, on the whole subject. It is really quite interesting and attractive to read, and it tells you all about imported eggs.
LORD HAWKEMy Lords, in view of the rather alarming pronouncement my noble friend has made, and of the widespread use of untreated human ordure in Chinese agriculture and the 292 very large quantity of ducks in that country, the duck egg being particularly liable to contamination, would not Her Majesty's Government think it safer, on the whole, to prohibit the import of this product?
THE EARL OF ONSLOWNo, my Lords, I do not think it would be right to prohibit this import. After all, there are many things in life which can produce accidents. You might say "Let us prohibit motor cars on the road because there are so many accidents". I think it would be most unwise.
THE EARL OF ONSLOWAustralia, New Zealand, South Africa, and a certain amount from Poland and other European countries.
THE EARL OF ONSLOWMy Lords, this is a Ministry of Health question on imported foods, not a debate on agriculture or how people cultivate their land.