Chemical Residues in Muscle Foods

Abstract

Reports from the 19th century and earlier indicate that adulteration of foods with fillers, coloring agents, and preservatives was widespread. Some of these adulterants such as copper sulfate and boric acid were quite toxic by present-day standards. After many years of effort, beginning as early as 1889, the U.S. Congress passed the first Pure Food, Drug, and Cosmetic Act in 1906 under the leadership of Dr. Harvey W. Wiley. Under Dr. Wiley’s direction, additives to foods were tested for toxicity, and use of those found to be a health hazard were banned or restricted. Today, the use of intentional food additives is well controlled by the U.S. Food and Drug Administration. However, since Dr. Wiley’s day, it has become recognized that a variety of unintentional additives may inadvertently contaminate foods including muscle foods.