1048 FOODS AND FOOD ADULTERANTS. 



The presence or absence of copper in preserved peas can be readily ascertained by 

 simple inspection. If the peas present the slightest green tint copper is present; 

 if they are of a yellowish hue unmixed with green copper is absent. 



From my own observations, as well as from reliable testimony from another source, 

 I can confidently state that, in the present state of the preserving art, it is impossi- 

 ble to put up peas of a green color without recourse to the salts of copper. 



The liquid surrounding copper-greened peas contains very little copper and the 

 bulk of the metal is contained in an insoluble state in the peas, lying for the most 

 part in the outer layers. 



In those samples examined which contained the most copper, the quantity did not 

 reach one ten-thousandth (100 mg per kilo) of the weight of the peas, exclusive of 

 the surrounding liquor. 



Dr. Galippe, in his study of the toxicity of the salts of copper, came to the conclu- 

 sion that they were not poisonous. Granting that later experience confirms his re- 

 sults, the government should none the less proscribe the treatment of food with 

 copper salts. He who asks for peas (petits pois) asks for a natural product of the 

 vegetable world, from which copper is absent. Toleration of copper-greening 

 should not be granted, save on the condition that the manufacturer and retailer 

 legibly mark the packages containing peas thus treated: "Peas greened by copper 

 salts" ("conserves de petits pois verdis par les sels de cuivre"). In this case tol- 

 eration amounts to prohibition, since it is not likely that the consumer would buy 

 goods bearing this inscription. 



The Conseil adopted his report at the meeting on February 9, 1877. 



M. Pasteur's letter was submitted to the minister of agriculture and 

 commerce by the Paris prefect of police, May 17, 1877, together with 

 a statement from the president of the association of Parisian caimers, 

 a M. Dumagnou, saying in effect, first, that experience had demon- 

 strated that copper in the quantities used was harmless and, secondly, 

 that the rigorous enforcement of the law of February 1, 1861, by in- 

 terdicting the practice of copper greening, would effect the complete 

 ruin of the preserving industry. 



On receipt of this communication the minister laid the question be- 

 fore the Comite consultatif d'hygiene, which appointed another commis- 

 sion, this time composed of MM. Bussy, Fauvel and Bergeron. M. 

 Bussy had been a member of the 1860 committee. On July 15, 1877, 

 Bussy submitted a report, reaffirming the conclusions of the former com- 

 missions. Abstracted the report reads as follows: ' 



The leading argument of the manufacturers who are using the copper process of 

 greening peas is that the consumers prefer those brands in which copper is used, and 

 that this fact has forced the use of the process. Doubtless it is true that buyers prefer 

 "green peas "but not "peas greened with copper sulphate," as is shown by the state- 

 ment of the manufacturers themselves, that not a can would be sold, if it were so 

 labeled. It is an adulteration by which the buyer is forced to take, contrary to his 

 intentions, a food which he would regard as prejudicial to health if informed of its 

 true character. Furthermore, it is contended that the amount used is not danger- 

 ous, but who can answer for the innocuousuess of a possibly poisonous substance, 

 administered daily for indefinite periods? Who can give a safe limit, taking into 

 account varying ages, constitutions, and states of health of possible consumers? 

 Grant that a limit could be fixed, would the manufacturers who have violated the 

 existing law a matter easily detected be more likely to observe a law whose vio- 



1 Recueil des trav. du ('(.mil. consultatif d'hygiene publique, 1877, 7, 302. 



