Synthetic chemicals and the food industry

Abstract

THE inclusion of synthetic chemicals in foods is on the increase. The substances may be added to food intentionally, or may contaminate food accidentally. The first group is added either to effect certain technological improvements in the character of the foodstuff, or to mitigate food shortages. Thus a wide range of emulsifying agents, anti-staling and anti-mould agents, colouring materials, antioxidants and improvers are used, and a further group of materials has been introduced to overcome shortage of fats or sugar. The accidental inclusion of chemicals in foods may also be on the increase, since mechanical processing of food tends to lead to this type of adu1teration.l As the food situation improves, so the problems with regard to fat and sugar substitutes are likely to decrease ; but the use of various synthetic materials in food technology seems certain to increase, and the health and nutritional problems which this practice raises must therefore be given serious consideration.There are some people who think that because the health of the nation is relatively good at the present time, and that these various chemicals have in some cases been used for a number of years, there is no need to worry about possible deleterious effects. They claim that when signs of obvious poisoning arise there will still be plenty of time to find out the cause and arrange for the elimination of the offending material. Such an attitude is at variance with present experience in this field of toxicology and in related nutritional problems. It is often difficult to demonstrate the causative factors in a toxic condition derived from food, especially if the article of diet is widely distributed and consumed by a large number of people. Many years passed before the deleterious effect of agenized flour on animals was realized.2 The controversy that raged over now well-recognized vitamin deficiencies clearly indicates the difficulties of establishing scientific facts in nutrition. It is the duty of all who have knowledge of food, whether they be nutritional experts or industrialists, to advise and help less-informed sections of the population. If synthetic chemicals are to be introduced into foods for purposes of improvement, or for other legitimate reasons, full responsibility lies with those concerned with the use and distribution of the materials, and adequate safeguards for the health of the public must be taken before any responsible body can agree to the use of such materials.There are other members of the community who would prevent any chemical materials being added to foods. Such a view can only be held by those quite ignorant of modern food technology, who would be rather unpleasantly surprised if their food was delivered to them in the ' natural ' state. Inherent virtues have also been claimed for materials of natural origin, as opposed to synthetic materials (although once the possible natural origin has been established the synthesized product is apparently acceptable !). In view of the large number of natural poisons known a...

Emergence of a techno-legal specialty: Animal tests to assess chemical safety in the UK, 1945–1960

“…Frazer was motivated by the post-war food shortages and felt that technology should be used to improve the situation, stating that, 'it is the duty of all who have knowledge of food, whether they be nutritional experts or industrialists, to advise and help less informed sections of the population. If synthetic chemicals are to be introduced into foods for purposes of improvement, or for other legitimate reasons, full responsibility lies with those concerned with the use and distribution of the materials, and adequate safeguards for the health of the public must be taken before any responsible body can agree to the use of such materials' (Frazer, 1951: 1).…”