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.

    64/72 (page 58)
    Effective legislation on the use of chem¬ icals in food products can be obtained, I think, only by making the laws regulat¬ ing their use as detailed and specific as the tariff. Moreover, to prevent conflict between property rights and the inter¬ ests of the public, and to keep the law from constantly falling “ behind the times,” it should not consist of a list of prohibitions, but should rather comprise a series of permissions formulated as ex¬ ceptions, under a general law to the effect that no chemicals or drugs of any kind whatsoever may be added to any article of food. By means of such regulations it would be possible to protect the now helpless public against the boldness, rest¬ lessness, and ingenuity of commercial “ food chemists ” and their employers. Permits for the use of new combinations of proved merit could be issued under some such conditions as now prevail with regard to the issue of patents.