1. History of Food Laws and Regulations

2. Adulteration Prevention – keep it from happening Punishment
Can only be done by Companies
Personnel within companies
Punishment
Encourage companies and management to prevent adulteration from occurring
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3. Adulteration Economic adulteration Physical/chemical adulteration
Using a less valuable material
? Corn syrup
? Synthetic nutrient
? Yellow color vs Egg
Removing valuable constituent
? Fat
? Caffeine
Physical/chemical adulteration
Presence of aesthetically displeasing foreign material
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4. Adulteration Physical/chemical adulteration Microbial adulteration
Contaminants that should not be there
Presence of aesthetically displeasing foreign material
Potential unsafe contaminants
Intentional and unintentional adulteration
Microbial adulteration
Inherent
Contamination
Assessment of safety – base of knowledge
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5. Early Legislation Religious regulations
Virginia – origin of food laws ( )
Massachusetts – adulteration 1641
Plant inspections (bakeries) 1646
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6. Early Legislation Sam Adams – signed First General Food Law
Massachusetts - March 8, 1785
"Whereas some evilly disposed persons, from motives of avarice and filthy lucre, have been induced to sell diseased, corrupted or unwholesome provisions, to the great nuisance of public health and peace :
Be it enacted that if any person shall sell any such diseased, corrupted contagious or unwholesome provisions, whether for meat or drink, knowing the same, without making it known to the buyer shall be punished by
Fine
Imprisonment
Standing in the pillory
Binding to the good behavior
Or one or more of these punishments to be inflicted according to the degree and aggravation of the offence
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7. Early Legislation Federal Legislation
sale of fresh and processed foods
1886 – Butter and Oleo-Margarine Act
Legally defined butter and oleo-margarine
Butter definition amended in 1923 to include a minimum of 80% milkfat
1890 Bill - Federal inspection of salted pork and bacon when boxed for export as requested
Same Bill also banned the importation of and adulterated or unwholesome food
Initial Meat Inspection
Inspect all live cattle and meat intended for export
Inspect all live cattle, sheep and hogs destined for interstate commerce before slaughter
Post mortem inspection of all cattle, sheep and hog carcasses prepared for human consumption
Resulted in the "Inspected and Passed" label for meat
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8. Dr Wiley
Published USDA Division of Chemistry Bulletin 13 - Foods and Food Adulterants (10 Parts from )
Bulletin 13: Defined nature and extent of adulteration in:
Dairy products
Spices
Alcoholic beverages
Lard
Sugar, molasses and syrup
Tea, coffee, cocoa
Baking powder
Canned vegetables
Cereals
Preserved meats
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9. Poison Squad Dept of Chemistry in U.S. Agriculture Dr Harvey Wiley
Safety of specific ingredients (chemicals)
Twelve young men were selected as subjects to test the effects of food preservatives
Results: Boric acid, salicylic acid, sulphurous acid and benzoic acid declared harmful when continuously consumed over long periods of time
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10. 1906 Pure Food & Drug Act 7 C’s Change Complexity Competition
Crusading
Coalescence
Compromise
Catastrophe
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11. 1906 Pure Food Act
Forbade interstate and foreign commerce in adulterated and misbranded food and drugs.
Offending products could be seized and condemned;
Offending persons could be fined and jailed.
Drugs had either to abide by standards of purity and quality
An effort failed to place in the law food standards as defined by the agricultural chemists, but the law prohibited the adulteration of food by the removal of valuable constituents, the substitution of ingredients so as to reduce quality, the addition of deleterious ingredients, and the use of spoiled animal and vegetable products.
Making false or misleading label statements regarding a food or a drug constituted misbranding.
The presence and quantity of alcohol or certain narcotic drugs had to be stated on proprietary labels
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12. 1906 Pure Food Act
The law sought to protect the consumer from being deceived or harmed, mainly by following a favorite assumption that the average man was prudent enough to plot his own course and would avoid risks if labeling made him aware of them.
The law gave Wiley's Bureau of Chemistry the task of spotting violations and preparing cases for the courts.
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13. Federal Meat Inspection Act of 1906
Enacted June 30, 1906 and substantially amended by the Wholesome Meat Act 1967
Required USDA to inspect all cattle, sheep, swine, goats, and horses when slaughtered and processed into products for human consumption.  
The primary goals of the law are to prevent adulterated or misbranded livestock and products from being sold as food, and to ensure that meat and meat products are slaughtered and processed under sanitary conditions. 
 These requirements apply to animals and their products produced and sold within states as well as to imports, which must be inspected under equivalent foreign standards. 
The Food and Drug Administration is responsible for all meats considered "exotic" at this time, including venison and buffalo.
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14. Federal Meat Inspection Act of 1906
Its four main requirements were:
1) Mandated antemortem inspection of livestock (cattle, swine, sheep, goats, equines)
2) Mandated post-mortem inspection of every carcass
3) Established sanitary standards for slaughter and processing plants
4) Required continuous USDA inspection of slaughter and processing operations
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15. 1938 Food, Drug and Cosmetic Act
weaknesses of the 1906 Act
failed to provide clear-cut meanings and specific means for enforcement
insufficient funding for enforcement
USDA was responsible for testing, but no standards for foods were designated
law required proof of intent to deceive or poison; defendants simply pleaded ignorance
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16. 1938 Food, Drug and Cosmetic Act
Public opinion was aroused by a shocking disclosure -- the deaths of more than 100 people from a poisonous "elixir of sulfanilamide."
On June 25, 1938, President Roosevelt signed the Federal Food, Drug, and Cosmetic Act.
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17. 1938 Food, Drug and Cosmetic Act
key provisions:
prohibited economic adulteration
authorized standards
prohibited false or misleading labeling
requirement of labeling for "imitation"
required affirmative labeling
name of food
net quantity of contents
ingredient statement
name & address of manufacturer, packer, or distributor
requirements for dietary foods
prohibited misleading containers
authorized plant inspections
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18. Differences between 1906 and 1938 Acts - the 1938 Act
prohibited injurious substances (old law prohibited only added injurious substances)
prohibits addition of poisonous substances, except where unavoidable (then sets limits)
authorized "Emergency Permit Control" to protect public
required label declarations (colors, flavors, preservatives, etc.)
required labeling of "special dietary foods"
controls sanitation of processing
prohibits use of uncertified dyes
prohibits use of deceptive containers
authorized factory inspections
increased criminal penalties
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19. Driving force for change
honesty & fairness of manufacturers; competition
increased consumer awareness
nutrition and health
changes in technology
improved analytical methods
"trends" (vitamins, healthy foods)
change in enforcement "priorities" - shift to safety
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20. Wholesome Meat Act of 1967 Federal State Cooperation
Allows states to have own meat/poultry inspection programs if their requirements are “at least equal to” federal requirements
USDA pays 50% of program & provides training , etc.
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21. Poultry Products Inspection Act of 1957
Made Federal inspection mandatory for poultry products shipped in interstate commerce.
Wholesome Poultry Products Act of 1968
Modeled after the Wholesome Meat Act
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22. Egg Products Act of 1970
Required USDA to ensure egg products are safe, wholesome, & accurately labeled
Only included breaker egg establishments
FDA is responsible for shell egg establishments
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23. Enforcement of Food Laws
The Bureau of Chemistry enforced the 1906 law
Law enforcement functions were separated from agricultural research in order to emphasize and secure better funding for the latter in 1927
1927 Food, Drug, and Insecticide Administration formed
1931 renamed as the Food and Drug Administration.
To prevent recurring conflicts between producer interests and consumer interests in 1940
1940 moved to the Federal Security Agency from USDA
1953, became the Department of Health, Education, and Welfare
Now the Department of Health and Human Services.
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