LEGAL ENACTMENTS. 41 



jby the general purchasing public. The quality of the food colors 

 offered in the summer of 1907 varied greatly, and the substances 

 contaminating them were of such indefinite and probably variable 

 composition (of whose physiological action nothing definite was 

 (known and whose quick and certain detection in the colored food 

 product would be very complicated, if not impossible) that quality 

 control of greater efficiency than that exercised by those selling 

 food colors in the summer of 1907 seemed necessary on the part of 

 the authorities having charge of the enforcement of the food and 

 [drugs act. 



The points of original entry of food colors into the United States 

 food-color market are relatively few, whereas the points of distribu- 

 tion of food colors are very many, the former being less than 20 and 

 probably fewer than 10, while the latter may number up into the 

 hundreds; therefore, not only is the labor and the expense of quality 

 control of food colors reduced to its probable minimum by keeping 

 food colors off the market until they have shown their right to be 

 so used, but also the certainty and the efficiency of quality control 

 is increased to its probable maximum. 



The quality control thus suggested is similar to that exercised by 

 the States of New York, Michigan, and Ohio over salt before it 

 outers the market for human consumption. The method of color 

 control here suggested differs only in degree, not in kind, from the 

 quality control exercised over salt by the States named. Experience 

 shown such quality control of food colors to be not only practi- 

 cal >le but capable of realization without any hardship and but little, 

 if any, inconvenience to those concerned. 



STATE LAWS PROHIBITING THE USE OF COLORS IN CERTAIN 



FOODS, 1909. 



The laws of the individual States of the United States have also 

 restricted the use of coal-tar coloring matters in foods. These 

 restrictions are directed principally against the use of color to con- 

 ceal inferiority, which restriction is found in almost all the States. 



The sale of poisonous coloring matters for foods is prohibited in the 

 State of New York, and in New York and North Carolina the addition 

 of injurious colors to foods is prohibited. 



Minnesota and North Carolina prohibit coal-tar dyes in all foods. 



Foods and beverages are considered adulterated in North Dakota 

 and Wyoming if they contain aniline dyes or other coal-tar dyes. 



Artificial coloring is prohibited in sausages by Colorado and 

 Wisconsin. 



Artificial coloring, including, of course, coal-tar colors, must not be 

 added to vinegar in the States of Arkansas, California, Connecticut, 

 Iowa, Minnesota, Missouri, New Jersey, New York, Pennsylvania, 

 Tennessee, Wisconsin, and Wyoming. 



