This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.
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.
CANNED VEGETABLES. JAMA. 1893;XXI(13):466–467. doi:10.1001/jama.1893.02420650032009
Customize your JAMA Network experience by selecting one or more topics from the list below.
Create a personal account or sign in to: