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Article
August 9, 1902

TESTING FOOD PRESERVATIVES.

JAMA. 1902;XXXIX(6):318. doi:10.1001/jama.1902.02480320030004

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Abstract

The question of whether the additions to food substances, either as adulterations or preservatives, are injurious to the consumer is a living one of to-day. In the past we have gone on using whatever is set before us-as many of us do still—asking no question, if not for conscience, for convenience sake. It is very uncomfortable to be in a continuous state of worry about one's food, and only confirmed dyspeptics thus indulge themselves. In the interest of the public health, however, it is the duty of the state to see that its citizens are not unwholesomely nourished, and it is to the fact that we believe it to a greater or less extent performs this duty, that much of our ease of mind as regards our food is secured. That dealers are likely to suffer if detected in harmful adulteration is a comforting reflection, and we go ahead in

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