Abstract Food adulteration was a major contributor to the poor quality of life in the overcrowded, ill-provisioned and under-regulated industrial towns of early 19th century Britain. Fraudulent adulteration of basic foodstuffs, the use of preservatives and colorants, and bacterial contamination are examined successively to show that by 1900 the majority of basic foods were legally pure, but that ‘legalized adulteration’ with chemicals was widespread, even increasing. The improvement in food quality in the later Victorian period is generally attributed to advances in food chemistry, and the skill and professionalism of food analysts operating within new regulatory frameworks. This article contends that economic factors — changes in food supply, the structure and organization of food manufacturing and distribution, and business ethics — played an equally important role.
Food Adulteration Safety In Britain Improvement In Food Quality Business Ethics Economic Factors Food Chemistry Early 19th Century Victorian Period Bacterial Contamination Skill Of Analysts
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Round-ups are the summaries of handpicked papers around trending topics published every week. These would enable you to scan through a collection of papers and decide if the paper is relevant to you before actually investing time into reading it.
Climate change Research Articles published between Jan 23, 2023 to Jan 29, 2023
Jan 30, 2023
Articles Included: 3
Climate change adaptation has shifted from a single-dimension to an integrative approach that aligns with vulnerability and resilience concepts. Adapt...Read More
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