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ARTICLE |

Preservatives in Food and Food Examination.

JAMA. 1906;XLVII(17):1409. doi:10.1001/jama.1906.02520170073027.
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ABSTRACT

The great interest at the present time in the question of food preservatives is likely to secure a wide circulation for the book before us. The names of the authors, in themselves, tend to create confidence in the general accuracy and fairness of the treatise, and a rather detailed examination of this book shows that such confidence on the part of the reader will not be misplaced. In addition to a discussion of the nature and amount of preservatives ordinarily added to certain classes of foods, methods for the detection and estimation of various impurities and preservatives are given, and the legal aspects of the subject from an English standpoint are presented with great fulness. On the whole, the book can be depended on for an impartial view of the many vexed qeustions that arise in connection with these topics. It might be, indeed, urged that the desire to maintain

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The American Medical Association is accredited by the Accreditation Council for Continuing Medical Education to provide continuing medical education for physicians. The AMA designates this journal-based CME activity for a maximum of 1 AMA PRA Category 1 CreditTM per course. Physicians should claim only the credit commensurate with the extent of their participation in the activity. Physicians who complete the CME course and score at least 80% correct on the quiz are eligible for AMA PRA Category 1 CreditTM.
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