Preservatives and other chemicals in foods: their use and abuse / by Otto Folin.

  • Folin, Otto, 1867-1934.
Date:
1914
Catalogue details

Licence: Public Domain Mark

Credit: Preservatives and other chemicals in foods: their use and abuse / by Otto Folin. Source: Wellcome Collection.

    43/72 (page 37)
    while the consumption of preserved foods is constantly increasing. I have dwelt at some length on the ben¬ zoic acid question because this chemical represents to my mind the most prom¬ ising among the different newer chemi¬ cals which have been used for the preser¬ vation of food materials, and if it were to be entirely excluded on the basis of the experience so far obtained, I would unhesitatingly also eliminate from arti¬ cles of food every other chemical or drug mixture, whether new or old, excepting sugar and common salt. Smoked meats of all kinds certainly contain more dan¬ gerous chemicals than benzoic acid. It is perhaps not superfluous to state that the approval of a limited use of ben¬ zoic acid or sodium benzoate for the pres¬ ervation of good but perishable food materials does not imply approval of similar preservation of decayed materi¬ als; or of materials which are regularly