1016 FOODS AND FOOD ADULTERANTS. 



which have been used for this purpose, and which have been found to 

 the largest extent, are salicylic acid and sulphurous acid, the latter 

 usually in the form of sulphites. Other preservatives are also some- 

 times used, such as boric acid, saccharin, etc. The action of all these 

 added preservatives, together with a discussion of their physiological 

 effects, as gathered from the experience of physicians and others, forms 

 a prominent part of the bulletin. 



PRESERVATIVES EMPLOYED. 



Opinions are divided in regard to the wholesoineness or unwhole- 

 soineness of these added preservatives, the great weight of testimony 

 being to the effect that while these bodies in small quantities are not 

 injurious to health, yet the continual use of them, even in such small 

 quantities, may finally become prejudicial. It is also shown that the 

 same qualities which enable these preservatives to prevent the action 

 of microorganisms, and thus preserve the food from decay, are also 

 active in the digestive organs and hinder the normal functions of 

 the digestive ferments. In other words, the forces which tend to pre- 

 serve in this way the vegetables from decay also tend in like manner 

 to retard the processes of digestion. The fair conclusion from the data 

 which follow in this bulletin is, without doubt, that the use of added 

 preservatives in canned vegetables is objectionable. This conviction, 

 however, is not strong enough to warrant the absolute inhibition of 

 these bodies, but the consumer would be sufficiently protected if the 

 law should require that on each can of preserved vegetables a state- 

 ment should be found as to the character of the preservative used and 

 the amount of it which has been added. The consumer and his medical 

 adviser are thus properly forewarned of the danger which they may 

 encounter in the way of such foods, and if in the face of this announce- 

 ment they see fit to continue their use, it is a matter which rests solely 

 with them and they can not hold the guardians of the public health 

 responsible for any ill effects which may follow. Concisely, the views 

 which we have reached as a result of these investigations are these: 

 First, that the use of added preservatives is, upon the whole, objection- 

 able; second, that their absolute inhibition is not warranted by the 

 facts which have come to our knowledge, but in all cases their pres- 

 ence should be marked upon the label of the can. 



THE USE OF COPPER AND ZINC. 



There are other added chemicals which are found in many varieties of 

 (mined vegetables, which are used not especially for the purpose of pre- 

 serving them, but for adding to the attractiveness of their appearance. 

 I refer chiefly to the use of copper and zinc salts to secure and preserve 

 the green color of canned peas, beans, etc. The use of copper for this 

 purpose is a very old one. Long ago it was observed that the cooking 

 of peas, beans, and other green vegetables in imperfectly cleaned copper 



