The British Food Journal Volume 60 Issue 11 1958

Abstract

A hundred years ago the adulteration of food for fraudulent purposes was rife and public opinion demanded protection. The series of statutes which followed, including the Sale of Food and Drugs Act, 1875—a landmark in food legislation for upwards of half a century—virtually stamped out these practices. Today, there is as great an anxiety about the quality and purity of food used for human consumption. In 1951, Sir Edward Mellanby, speaking of the rising incidence of certain diseases in recent years, said he found it “difficult to avoid the conclusion that some at least of these increases in disease are due to errors in living recently introduced or greatly expanded in modern times”, and that “it may be that one of these errors is the ingestion of food treated by unnatural chemical substances”.

Citation

(1958), "The British Food Journal Volume 60 Issue 11 1958", British Food Journal, Vol. 60 No. 11, pp. 113-124. https://doi.org/10.1108/eb011560