Abstract
Reports from the 19th century and earlier indicate that adulteration of foods with fillers, coloring agents, and preservatives was widespread. Some of these adulterants such as copper sulfate and boric acid were quite toxic by present-day standards. After many years of effort, beginning as early as 1889, the U.S. Congress passed the first Pure Food, Drug, and Cosmetic Act in 1906 under the leadership of Dr. Harvey W. Wiley. Under Dr. Wiley’s direction, additives to foods were tested for toxicity, and use of those found to be a health hazard were banned or restricted. Today, the use of intentional food additives is well controlled by the U.S. Food and Drug Administration. However, since Dr. Wiley’s day, it has become recognized that a variety of unintentional additives may inadvertently contaminate foods including muscle foods.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
Selected References
Hecht, H., 1988. Residues in meat and associated problems. Fleischwirtsch 68:873–877.
Oehme, F.W. 1973. Significance of chemical residues in United States food-producing animals Toxicology 1; 205 – 215.
Moats, W.A., 1986. Agricultural Uses of Antibiotics, ACS Symposium Series: American Chemical Society, Washington, DC.
Pullen, Michael M. 1990. Residues in meat and health, in: Advances in Meat Research. A.M. Pearson and T.R. Dutson, eds. Vol. 6, Pages 135 – 156. Elsevier, New York.
United States Department of Agriculture. 1992. Food Safety and Inspection Service. Compound Evaluation and Analytical Capability, National Residue Program Plan Jeffrey Brown, ed. U.S. Government Printing Office Washington, DC, 1992.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1994 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Moats, W.A. (1994). Chemical Residues in Muscle Foods. In: Kinsman, D.M., Kotula, A.W., Breidenstein, B.C. (eds) Muscle Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5933-4_10
Download citation
DOI: https://doi.org/10.1007/978-1-4757-5933-4_10
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-5935-8
Online ISBN: 978-1-4757-5933-4
eBook Packages: Springer Book Archive