§ Mr. Silkin
asked the Minister of Agriculture, Fisheries and Food what action he proposes to take to prevent further sales to the public of meat coloured through the application of nicotinic acid, details of which applications and sales have been supplied to him in October, 1963, by the medical officer of health of the Deptford Borough Council.
§ Mr. Lubbock
asked the Minister of Agriculture, Fisheries and Food if he will take steps to prevent the use of red powders, particularly those containing nicotinic acid, for the purpose of making meat appear to be fresher than it actually is.
§ Mr. Soames
The Food Standards Committee have considered the treatment of fresh meat with substances to improve its colour. They consider that the practice deceives the customer as to the freshness of meat and may in some cases mask deterioration of it. Together with the Food Additives and Contaminants Sub-Committee, they will be giving further consideration to these substances and the implications of their use, including the possible dangers to health, and they recommend that meanwhile the practice should be suspended. My right hon. Friend the Minister of Health and I accept this recommendation, and propose to make regulations accordingly. The Food and Drugs Act, 1955, requires that the interests concerned be consulted before such regulations are made. This will be done.