British Food Journal Volume 64 Issue 10 1962

Abstract

It speaks well for the work of the ad hoc committee on the use of Chemical Preservatives in Food appointed by the then Minister of Health about forty years ago that the result of their work—the Public Health (Preservatives, etc., in Food) Regulations, 1925—should have lasted so long with relatively small amendment. The framework of these first regulations has been kept in the new Preservative in Food Regulations, 1962, which came into operation in July. Before 1925, boric acid, salicylates, formaldehyde and fluorine compounds were used extensively in foods without any real control and in so many different foods that the cumulative hazard was considered dangerous.

Citation

(1962), "British Food Journal Volume 64 Issue 10 1962", British Food Journal, Vol. 64 No. 10, pp. 121-134. https://doi.org/10.1108/eb011606