SOME FORMS OF FOOD ADULTERATION AND SIMPLE METHODS 

 FOR THEIR DETECTION. 



GENERAL DISCUSSION 

 PUBLIC OPINIONS 



Since the middle of the last century the subject of food adultera- 

 tion has attracted a constantly increasing amount of attention. In 

 this country very little was done in this line until about 1880. In 1881 

 the Division of Chemistry began the study of food adulteration, and 

 since then has given a great deal of time to the subject. Since 1898 

 the origin and place of manufacture of the foods studied by the Bureau 

 have been carefully noted, and special attention has been given to 

 imported foods. 



In 1883 the first practicable food-inspection law in the United States 

 was enacted in Massachusetts. Since that time other States have 

 enacted and enforced food laws until at the time of this writing (1906) 

 twenty-live States are seriously attempting to regulate the character 

 and quality of the foods sold in their markets. In three additional 

 States laws relating to the purity of dairy products are enforced, and 

 in several others a beginning has been made. 



Food legislation has received much attention abroad and the more 

 highly civilized foreign countries have efficient food laws and enforce 

 them rigidly. The subject of the purity of foods is more widely 

 studied in the United States now than at any previous time. The 

 people as a whole are better informed on the subject than ever before, 

 and there is a constantly increasing demand for definite information. 

 In response to a very large number of inquiries regarding the matter 

 this bulletin has been prepared as a popular statement regarding the 

 nature and extent of food adulteration, and includes simple tests by 

 which the housekeeper or retail dealer may determine some of the more 

 prevalent forms of adulteration practiced. 



The demand for information on this subject is now very general and, 

 as is often the case when public interest is deeply aroused, there is an 

 unfortunate tendency toward exaggeration which frequently amounts 

 to sensationalism. Such an attitude is to be deplored, and unless it is 

 checked must sooner or later react unfavorably. It is not unusual to 

 speak of some of our typical foods as poisoned, and of food manufac- 

 turers as poisoners. Such characterizations are unfortunate and 

 23468 No. 10006 2 7 



