The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-08-03
POISONED FOOD,
Preseryative Agents Which Are Dam
gerOus to Health.


II. w. Wiley. Chief of the Division of
Chemistry. Department Of Agriculture, in
Leslie's Weekly.
There are many other poisonous principles
in our foods Cbesides ptomaines) which are
not powerful enough to produce immediate
sickness or death, yet which act on the
organs Of the body. gradually reducing
their vitality, changing their physiological
functions and finally undermining the
health of the subject. These insidious
poisonous principles are very common con-
stituents of food products. l refer particu-
larry TO those which are not the result Of
fermentation or decay, but which are added
in the preparation of the food, either for
improving its appearance, increasing its
bulk, cheapening its cost or preserving 1t.
Chief among these mildly poisonous prin-
cipies may be mentioned the preservatives
added to food products to prevent decay.
The only proper way of destroying
the germs in food products is by steriliza-
ton or pasteurization These two terms
practically signify the same process.
viz, the destruction or paralysis OF
Preventative germs by the applica-
ton of heat. The term sterilization is.
however, by common consent applied TO
that form of the process i'm which the in
tensity of the heat employed is that or boil
ing water or higher. while pasteuriZation Is
used to designate that form of the process
In which a lower degree of heat is used.
There are certain chemical reagents
which, on account of their cheapneSs and
efficiency, have been largely used instead
of heat for germicidal purposes. 1t is much
easier to add a reagent of this kind than II
is to subject the food product TO a nigh
temperature. Moreover. there are many
food products whose physical state and APP
p%earance are unfavorably changed by the
10 - "a hnaf and - fh1E reason
some other form OF preservation IS sought.
Chief among the common preservatives
which are injurious TO health may be
mentioned s~alicylic acid and formaldehyde.
| am aware that there are many contra
dictory statements in regard to these
bodies. Some authorities of a high repu-
tation in medicine and hygiene claim that
the moderate use of them is not preJu-
diclal. | am far from saying that III
every case the use of these poisonous
bodies, in the minute quantities which
are administered in the consumption of
food preserved by them, is productive Of
immediate injury; in fact, perhaps most
really healthy stomachs are able to dis
pose of small quantities Of these chemi-
calls, even for an extended time, without
suffering any apparent inconvenience. But
the public supervision should look after
the weak and diseased digestive systems
rather than the strong and vigorous. and
there is no doubt of the pernicious influence
of these p~reservatiVes in cases Of this kind.
Digestion itself is only a form of fermen-
tation, and the admiXture of any body
VII q AOOd III PftNOANo iiCAlANAOi
outside of the digestive organism tends
also to interfere with II in the body. L
by no means advocate a law Wnlch would
forbid the use of personalities in foods.
There are many food products which are
less Objectionable when preserved with
practically rml bodies than If left
to the natural decay which they would
undergo before use. Foods which are in
tended for mining camps, ocean voyages,
and in general for alimentation at points
far from the source of supply. must be
preserved in some way, in order TO secure
their highest utility.
1t is not the purpose of this article TO
discriminate between personalities. and to
say what may and what may not be used.
Thai is a question for the lawmakers and
the courts. guided by the experience of
physiological chemists and hygienists. But
ii is evident that there are certain pre-
sentative bodies. such as common salt,
saltpeter, sugar. and borax even. which
have no deleterious effects upon digestion,
and yet which possess high preservative
powers. Sugar, indeed. is one of our most
valuable articles Of food. and salt Is essen
tial to health. The admiXture of a small
quantity of boraX with butter fits Ii for
transportation TO distant points and rem
ders ii more wholesome and more palatable
than if allowed TO become rancid.
No food product, however. containing a
preservative should ever be offered for sale
without a plain statement on the label of
the package showing the character OF the
preservative and the amount employed. In
the same category with preserVatives,
though not open to the same serious OBJ
lection. are the colOrtng matters which are
often used in foods. The butter which is
commonly found upon our market Is COlOred
with a coal tar dye. Canned peas and
beans have the green color OF the vegeta-
| bles preserved by copper. Preserved meats
and sausages are made TO initiate In color
the fresh products from which they have
been made by artificial coloring matters.
would not assert that all colOring mat
ters in food products be forbidden by law.
but the law should require in each case a
statement on the package showing the
character Of the coloring matter and the
amount of it in the product.