§ 83. Mr. Jannerasked the Minister of Food if he is aware that the bacteriological infection of frozen pre-cooked meat increases rapidly in room temperature; and whether he will instruct all shopkeepers to mark on their cooked meat and pies the last date by which the goods should be eaten.
Dr. HillYes. Unfortunately, there is no standard length of keeping time which could be marked on such cooked meat and pies. There are many other factors which affect their quality, such as their processing treatment and the conditions in which they are stored.