J. F. BROCK 
mechanisms which can be reasonably postulated by analogy 
from experimental studies. 
(1) Disturbance of co-ordination and integration in the 
central nervous system. This possibility was well demonstrated 
by the late Sir Edward Mellanby in the phenomenon of 
canine hysteria in dogs fed on bread in which agene had been 
included as an “improver”’. No adverse effects from the 
consumption of this bread by humans was ever demonstrated 
but agene was rightly banned. 
(2) Carcinogenesis: The possible carcinogenic effects of 
additives in food processing was the subject of a special report? 
by the Joint FAO/WHO Committee in 1961. The testing 
methods recommended by this Committee need to be applied 
to the quantities of residues of oestrogens and other potential 
carcinogens which are found to be present in unprocessed 
animal flesh and products used for human consumption. 
(3) Disturbance of endocrine balance through the con- 
sumption of oestrogens and other endocrine growth promoters 
incorporated into the flesh of poultry, calves and other animals 
reared for human consumption, or into dairy products!!. It 
would seem unlikely that they would be sufficient to promote 
ill-health through this mechanism provided the feeding of the 
oestrogen to the animal is discontinued for two or three days 
before slaughter. However, the practice of implanting steroid 
hormones may require further quantitative assessment. 
(4) Sensitization of the body to antibiotics and oestrogens 
used for the same purpose in the meat, poultry and dairy 
industries. Allergic reactions apparently traceable to penicillin 
in dairy products have been reported both in Britain and the 
United States!!, 
(5) Cirrhotigens. ‘The possible contributory effects of 
natural contaminants in the production of endemic cirrhosis 
of the liver have been considered with special reference to 
alkaloids from the genus Senecio but this mechanism has not yet 
been discussed in relation to food additives or artificial residues. 
This account of some of the potential hazards resulting from 
the increasing use of artificial additives in food processing and 
52 
