50 C. U. C. P. ALUMNI JOURNAL April, 1918 



THE EXAMINATION OF FOODSTUFFS FOR SAND AND GLASS. 



Charles W. Ballard, C. U. C. P. '07 



In this timely article based upon the results from the examination 

 of over two-hundred samples of food by Dr. Ballard, in his capacity 

 as microchemical analyst to the Neiv York City Department of 

 Health, proi'es conclusively that the present 'Aground glass" scare is 

 uncalled for. Practical methods for testing are given. We wish to 

 call particular attention to Dr. Ballard's microscopical method of dis- 

 tinguishing bettveen glass and other gritty materials. 



With the popular mind at extreme tension because of numerous well- 

 authenticated plots by enemy aliens against our government, it needs but a 

 mere rumor or suggestion to arouse suspicion of further schemes of this sort, 

 A simple press article stating that glass had been found in chocolate at one of 

 our camps has been magnified and transformed into a plot of gigantic propor- 

 tions. In view of past events a plot having as its object the wholesale poisoning 

 of people in a given vicinity might be reckoned as a possibility but that ground 

 glass would be used for this purpose is extremely improbable. It is impossible 

 to use large fragments of glass or very large amounts of the powdered substance 

 without its presence being immediately discernible. In ancient times, when 

 powdered glass was used for criminal purposes, the victim received the sub- 

 stance in small amounts mixed with food, for a considerable length of time. 

 It is doubtful whether small quantities taken at irregular intervals or by chance 

 would give rise to serious effects. More especially is this true if the substance 

 is ingested with various breadstuffs or starchy substances which have a natural 

 tendency to surround irritating bodies in the gastro-intestinal tract. There have 

 been several instances where particles of glass were found in foods, but the 

 fragments were fairly large and the consumer became aware of their presence 

 either immediately or before serious damage occurred. If these fragments were 

 intentionally placed in the food material the method employed was very crude, 

 so much so as to frustrate the criminal intent. Accidental occurrence of glass 

 and other foreign materials must always be considered. Even the most careful 

 individual has had the experience of glass splintering while opening bottles with 

 cork stoppers or crown c^ips, as also preserve jars with various cover devices. 

 Manufacturers of food products must exercise extraordinary precautions against 

 using materials in which there is the slightest likelihood of glass having entered 

 by accident, for some cases are undoubtedly traceable to carelessness after such 

 mishaps. Lack of watchfulness in this respect is apt to prove costly, damaging 

 the reputation and trade of the manufacturer and dealer irreparably. 



Within the past two months the writer has had occajsion to examine nearly 

 two hundred samples of various foodstuffs for the presence of glass. Thus far 

 this substance has been found in but very few cases. Particles of sand and grit 



