RT Journal
T1 CUrrent comment
JF Journal of the American Medical Association
JO Journal of the American Medical Association
YR 1949
FD July 2
VO 140
IS 9
SP 786
OP 786
DO 10.1001/jama.1949.02900440028014
UL http://dx.doi.org/10.1001/jama.1949.02900440028014
AB CHEMICAL CONTAMINANTS OF FOODS 
    A food, to be regarded as wholesome, must make its expected contribution to human nutrition and must be clean and free from harmful bacteria or poisonous substances such as harmful chemical contaminants. Since the recent war many new chemical technologic aids have been developed for use in the growth, storage or processing of foods. Some have been pretested and shown to be harmless; others have not. The potential health hazards of chemicals of little known or unknown toxicity is obvious. Safety can be assured only if there is adequate pretesting of materials prior to their use in foods. Information concerning the contaminant's fate in the body, a knowledge of chronic as well as acute toxicity, and practical analytic methods are essential. Elsewhere in this issue of The Journal (page 783), the Council on Foods and Nutrition calls attention to the necessity of a careful consideration of