The Bulletin. 9 



THE USE OF CHEMICAL PRESERVATIVES IN FOOD PRODUCTS. 



When the food report for 1909 was published it was hoped that 

 before another annual report was to be made that the constitution- 

 ality of State laws that forbid the use of chemical preservatives in 

 food would be decided by the Federal courts. The matter is still 

 before the court in an injunction suit by a manufacturer to prevent 

 officials from enforcing the State laws. The evidence has been taken, 

 the arguments have been made, and the matter is now in the hands 

 of the court for decision. 



From the attitude of many officials, if the State laws are held to 

 be constitutional, it is evident that the use of benzoate in food will 

 be prohibited in many States. 



The attention of dealers of this State is called to the following 

 article which was published in the food report of this Department 

 for 1909, and is reprinted here because of the importance of the 

 subject : 



"Food products that contain much moisture naturally tend to de- 

 compose or decay, especially in warm weather. Various means, such 

 as drying, sterilizing by heat in air-tight containers, preserving and 

 pickling with the natural food preservatives, such as sugar, salt, vine- 

 gar, spices, etc., are' employed to prevent the decomposition of such 

 products and to keep them in a suitable condition for food. These 

 processes have long been in use and are recognized as being whole- 

 some. These natural food preservatives are sometimes supplemented 

 with another class of preservatives known as antiseptics or chemical 

 preservatives, which are more or less poisonous in their nature. 



"While all food . products can be kept in good condition by the 

 natural methods above mentioned, there are a few, such as crushed 

 fresh fruit, apple cider, etc., to which the application of the natural 

 methods tend to either render less desirable or too expensive for 

 general use. In these few products there is some reason for the use 

 of a chemical preservative to keep them in good condition ; but in 

 most products, especially in such as condensed milk, canned meats, 

 canned soups, canned vegetables, canned fruit, mince-meat, preserves, 

 jam, jelly, pickles, etc., there is absolutely no need for the use of a 

 chemical preservative. The high-class manufacturers of this coun- 

 try have shown beyond a doubt that chemical preservatives are un- 

 necessary in such products. A few manufacturers claim that a bet- 

 ter product can be made by the use of a chemical preservative than 

 can be made without it. The facts in the case, however, do not bear 

 out their statement. The results of the examinations of this Depart- 

 ment during the past ten years show that chemical preservatives have 

 not been used in the higher class products ; but, on the contrary, they 

 were found in the lower, cheaper grades, that were often otherwise 



