Chemical agents and poisonous metals in food and water.

Abstract

IN the House of Lords, in June, 1953, Lord Teviot, when opening a debate ~ on &dquo; Processed foods and the use of chemical additives &dquo;, called attention to the high percentage of processed and chemically treated foods now consumed and asked the Government to do everything possible to increase the availability of fresh food for the people and the furtherance of the supply of home-killed and home-grown foods. It is with regard to the chemical treatment of foods and the presence of poisonous metal in food that I propose expressing certain views to-day. The subject is by no means new for as far back as 1903 it was recommended’ that solid foods should contain not more than 1/100 grain of arsenic per lb. and liquid food not more than 1/100 grain per gallon. In 1908-11, a series of food reports2 recommended limits for calcium-sulphate used in baking powder and self-raising flour, acetic acid in vinegar and the presence of sulphuric acid in vinegar; and in 1927 a Departmental CommitteeS 3