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The introduction briefly portrays the historical development of German food laws. The main section of the book, on "Food Hygiene and Food Legislation," discusses such topics as the diet as a whole, illnesses and deaths due to contaminated food; fundamental food legislation and ordinances, including laws governing commerce in foods and commercial articles, the labeling of foods, articles containing lead and zinc, the sale and storage of petroleum, and the industry in general; and the surveillance maintained over commerce in foods and commercial articles. Separate chapters are devoted to the sanitary examination, composition, adulteration and legal status of the main classes of foods, such as meat, fish and eggs, milk, butter and cheese, fats, grains, legumes and potatoes, sugar products, vegetables, mushrooms and fruits, ice for food preservation, coffee, tea, chocolate, spices, vinegar, salt and tobacco, alcoholic beverages, and mineral water and lemonade. References to the sections of the various
Unsere Nahrungs- und Genussmittel: Ihre Zusammensetzung, ihre Verfälschung und die lebensmittelrechtlichen Bestimmungen. JAMA. 1935;105(15):1215. doi:10.1001/jama.1935.02760410059035
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