[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address 54.163.92.62. Please contact the publisher to request reinstatement.
[Skip to Content Landing]
Article
February 24, 1906

CONTAMINATED FOOD.

JAMA. 1906;XLVI(8):591. doi:10.1001/jama.1906.02510350041015
Abstract

The work of securing pure food involves more than making laws against adulteration. Food which is not adulterated may yet be contaminated in its manufacture and preparation for market. In a recent article Mary Sherman,1 of the National Consumers' League, portrays some conditions that almost make one afraid to eat. The article is illustrated and shows in what vile and disgusting quarters macaroni, ice cream, candy and other products are prepared. For the most part, these supplies are for consumption among the poorer classes, and the personal danger is not very apparent to the average person outside of the slums; but this can not be said of a New York nut factory, in which nuts are shelled for candy factories, bakeries and retail groceries. The firm makes a specialty of "health food" preparations, including nut marmalade, nut butter and nuts packed in glass jars. These products are sold in

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