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February 12, 1927


JAMA. 1927;88(7):493-494. doi:10.1001/jama.1927.02680330045020

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Preservatives in Food: New Regulations  New responsibilities are placed on the manufacturers and purveyors of foodstuffs by the regulations that come into force in 1927. For the purpose of the regulations, "preservative" means any substance capable of inhibiting, retarding or arresting the process of fermentation, acidification or other decomposition of food, or of masking any of the evidences of putrefaction; but does not include sodium chloride, sodium or potassium nitrate, sugars, acetic acid or vinegar, glycerin, alcohol or potable spirits, herbs, hop extract, spices and essential oils used for flavoring purposes, or any substance added to food by the process of curing known as smoking. Cream must not contain any "thickening substance" (which means sucrate of lime, gelatin, starch paste, or any other substance that does not include cane or beet sugar). Preservative and coloring matters which are specified in a schedule are forbidden except as shown in the following

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