Food Additives

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)


Up until about 1906, food handled in the United States was often produced and processed under unsafe and unsanitary conditions and there was little control over chemical additives used as preservatives or colorings. In 1906, Upton Sinclair published his book entitled The Jungle, which was based upon the meat-packing industry in Chicago. In the book, Sinclair intended to focus on poor working conditions and exploitation of workers, but his description of how meat products were handled led to the passage of the Meat Inspection Act of 1907 and the Federal Food and Drug Act of 1906. At that time, it was quite common to have floor sweepings added to pepper, ash leaves to tea, brick dust to cocoa, copper salts to pickles and peas, and lead salts to candy. Approximately 80 different dyes were used in foods, and sometimes the same batch used for coloring textiles was used for coloring food.


Food Additive Sorbic Acid Polyhydric Alcohol Bake Good Invert Sugar 
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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

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