Adulterated Food In The United States

this was the first law to ban adulterated food in the United States in the Progressive era being signed by President Theodore Roselvet on the same day as the 'Law of Inpecsion of Meat'. "Labeling" is also required in products to raise standards in the food and medicine industries and establishes a list of 10 ingredients that were considered "dangerous" on the product label if they were present such as: Alcohol, morphine, opium and marijuana. the act defined adulterated food as that combined or packaged with another substance that adversely affects the quality or strength of food; is totally or partially replaced by another substance; has had some essential component eliminated totally or partially; has been mixed, coated, colored or dyed to hide damage or inferiority; has had toxic or harmful incorporations; is composed of dirty or decomposed animal or vegetable matter; or is the product of a sick animal or an animal that has died. The political will to effect change came in the early 1930s, fueled by national outrage over some atrocious examples of consumer products that poisoned, crippled and killed many people.

The enactment of the Food, Drug and Cosmetic Act of 1938 tightened drug and food controls, included new consumer protections against cosmetics and illegal medical devices, and improved the government's ability to enforce the law. Although the FDA's origins date back to the appointment of the chemist Lewis Caleb Beck to the Division of Agriculture at the Patent Office in 1848, its origin as a federal consumer protection agency began with the approval of the Pure Food and Drugs Act of 1906. This law was the culmination of approximately 100 bills for twenty-five years that proposed to stop the serious and prolonged abuses in the market of products for the