Overview

""Special Report on the Extent and Character of Food Adulterations"" meticulously documents the state of food purity in the late 19th century. This comprehensive volume, originally published in 1892, offers a detailed examination of various food adulteration practices prevalent at the time, shedding light on the challenges faced by consumers and regulators alike. Included are state and other laws relating to foods and beverages. Authored by Alexander John Wedderburn, this report delves into the types of adulterants commonly found in food products, their potential health impacts, and the legal frameworks in place to combat these deceptive practices. It serves as an invaluable historical record, capturing a pivotal moment in the development of food safety standards and consumer protection laws. This report remains relevant for researchers, historians, and anyone interested in understanding the evolution of food regulation and the ongoing quest for transparency and integrity in the food industry. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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9781025159157

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