Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Description

Food safety is a legal and public health imperative, and Harvey Washington Wiley's Foods and Their Adulteration is the definitive legal treatise on the subject. This comprehensive work traces the history of food adulteration back to the Pure Food and Drug Act of 1906, examining how early legislative efforts shaped modern food safety standards. Wiley details the evolution of food composition standards and the regulatory framework that governs food manufacturing today.\n\nFor legal professionals, food scientists, and public health officials, this book provides an in-depth analysis of federal and state food laws, including the FDA's role in enforcement and the legal consequences of adulteration. Wiley covers everything from mislabeling and contamination to the legal mechanisms used to prosecute food fraud. The EPUB format makes this dense legal text portable and readable on any device, whether you're studying for the bar, preparing a regulatory filing, or researching food law history.