Foods and Their Adulteration Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Name: Foods and Their Adulteration Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations
Author: Harvey Washington Wiley

by Harvey Washington Wiley

"Foods and Their Adulteration" by Harvey Washington Wiley is a scientific publication written in the early 20th century. This comprehensive work investigates the origin, manufacture, and composition of food products, while highlighting common adulterations, food standards, and national food laws and regulations. It aims to educate consumers and manufacturers alike on the integrity and safety of food, creating awareness about the potential hazards of adulterated food products. The opening of the book lays the groundwork for its intended purpose, emphasizing the significance of understanding food composition and the prevalence of misleading claims regarding food quality. It outlines the structure of the manual, which will cover various food types, including meats, dairy, and beverages, and describes the importance of scientific knowledge in ensuring food safety and purity. Additionally, Wiley addresses the consumer's right to know about the food they consume, including its preparation and any potential health implications stemming from adulteration.

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Related Subjects

Food Food adulteration and inspection

Bookshelves

Health & Medicine Nutrition Science - Chemistry/Biochemistry

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