New-York tribune., 1901-07-29
Imports from Imports from
POISONED FOOD.
PREsERvATIvE AGENTS WHICH ARE DAN
CEROUs TO HEALTH.

II. W. Wiley. Cher Of the Division OF Chemistry,
Department Of Agriculture. in Leslie's Weekly
foods (besides piom ines5. which are not powerful
enough to produce Immediate sickness and death
reducing their Vitality changing their p6ysiOlogi
cal functions and finally undsrmining the health
ciples very common constituents OF food prod
the result of fsrncnGation or decay but which are
added n ne Preoaration of the food. either for
improving - appearance, increasing It's bulk,
chespeUi1s It's cost. or preserving IT,
Chief among these mildly poisonous principles
may be mentioned the preservatives added to food
products 70 prevent decay The only proper
by sterilization or Pasteurization These two terms
Pfrncton or 1nravss Of fermentaiive germs bv
the application OF heat The term sterilization Is.
of Se process in %hcS she intensity OF the heat
employed i! that of boiling water or higher. while
pasteurization is used TO designate that form OF
the process in which a lower degree OF heat Is
There arc certain chemical reagents which.
account Of their cheapness and efficiency. have
purposes Il is much easier 70 add a reagent OF
this kind than i, is to subject the food product to
food products whose physical state and appearance
heat and for this reason some other form OF
preservation is sought.
Chief among the common preseryatives which
are injurious to health may be mentioned salieylc
aTeu @ aanv anG Statements in regard to
these bodice Some authorities of a high reputa-
crate use Of them is not prejudiciaL am far from
saying that in every case the use OF these poison
dluinistSrsd in he consumption q food preserved
by them. is productive of immediate injury; in
able 10 dispose of small quantities OF these chemi
Ss fTs% m But the public SUPER
vision should look after the weak and diseased
digestive systems rather than the strong and Wig
orous and there is no doubt OF the pernicious in
uence Of these preservatives In of this kind
Digestion itself is only a form OF fermentation.
and the aGmtNtUre of any body with q food which
sanism tends also TO interfere with IL In the body
I by means advocate a law which would forbid
rl,a Of scr vat iyAS
food products which less Objectionable when
preserved with practically harmless bodies than
IL left TO the natural decay which they would IN
dergo before use. Foods which are Intended for
mining camps, oceaa voyages. ana IN general 1Or
ply must he preserved in some way, In order TO
n is not the purpose OF this article to dscrirni-
nate between preServatives, and TO say what may
and what may be used That Is question
for the lawmakers and the courts guided by the
Ists Rut II Is evident that there certain pre-
servative bodies such as common salt saltpetre.
sffsrts rroOu digestion and yet which possess high
Drsservafiye powers. Sugar. indeed. Is one OF our
tilo t heaitb The admixture OF a small quantity OF
borax with butter it for transportation to dis
more paIatable than If allowed &c become rancid
No food product. however, containing a pre-
main statement on the label of the package
showing the character of the preservative and the
amount employed In the same catesory % & with pre-.
objection. are the Soorns matters which aSe often
used in foods Ine o4tter , wncH ttL - e0InOny nv
ave. Canned peas and beans have the green color
OF the vegetables preserved by copper Preserved
the fresh products from which they have been
made by artificial cOorng matters. 1 would not
he forbidden by law but the law should require
in each case statement on the packase showing
the character Of the coiorins matter and the
auO O in the product