[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address 54.205.87.3. Please contact the publisher to request reinstatement.
[Skip to Content Landing]
Article
September 23, 1893

CANNED VEGETABLES.

JAMA. 1893;XXI(13):466-467. doi:10.1001/jama.1893.02420650032009

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.

Abstract

The Chemical Division of the United States Department of Agriculture has just issued another part of its Report on Foods and Food Adulterants, technically known as Bulletin No. 13. The present issue, Part VIII, deals with canned vegetables, especially with regard to methods of preserving, the preservatives employed, the character of the vessels used and the food value and digestibility of the articles. A few words concerning this report may be of use, inasmuch as owing to the publicity given to it, medical practitioners may be questioned as to their views on the subject. Tin and lead were found, derived from the cans and solder; copper from salts of the metal used for "greening" the vegetables; zinc in some samples of French goods, and sulphurous and particularly salicylic acid, employed for their antiseptic properties. Boric and benzoic acids, saccharin and hydronaphthol were not found in any of the samples examined.

First Page Preview View Large
First page PDF preview
First page PDF preview
×