MINERAL OR ORGANIC POISONS ADDED TO FOOD
Well-known mineral or organic poisons—"chemical poisons"—sometimes find their way into food, being either introduced accidentally in the process of manufacture or preparation, or being added deliberately with intent to improve the appearance or keeping qualities of the food.
ARSENIC
So powerful a poison as arsenic has been occasionally introduced into food by stupidity or carelessness. Arsenic has been found by English authorities to be generally present in food materials dried or roasted with gases arising from the combustion of coal, and in materials treated with sulphuric acid during the process of preparation. In both cases the source is the same: the iron pyrites, practically always arsenical, contained in the coal or used in making the sulphuric acid.
A celebrated epidemic of "peripheral neuritis" in the English Midlands in 1900 was traced to the presence of dangerous quantities of arsenic in beer. About six thousand persons were affected in this outbreak and there were some seventy deaths. The beer coming from the suspected breweries had all been manufactured with the use of brewing sugars obtained from a single source, and these sugars were found to have been impregnated with arsenic by the sulphuric acid used in their preparation, some specimens of the acid containing as much as 2.6 per cent of arsenic.[32]
The use of glucose, not only in beer, but as an admixture or adulterant in jams, syrups, candies, and the like, is open to serious objection unless the glucose is known to have been prepared with sulphuric acid freed from arsenical impurity. In fact, the use of any food material prepared by the aid of sulphuric acid is permissible only in case arsenic-free acid is employed.[33]
ANTIMONY
The cheaper grades of enameled cooking utensils in use in this country contain antimony, and this is dissolved out in noteworthy amounts in cooking various foods.[34] The rubber nipples used for infants' milk bottles also sometimes contain antimony.[35] Although the poisonous qualities of antimony are well known, there is little information about the toxic effect of repeated very minute doses. Recognized instances of chronic antimony poisoning are very rare. Further investigation is needed.
LEAD
The well-known poisonousness of lead and its compounds prevents, as a rule, the deliberate addition of lead salts to food substances, although it is true that lead chromate is sometimes used for imparting a yellow color to candy and decorating sugars.[36] Foods that are wrapped in foil, however, such as chocolate and soft cheese, contain traces of lead, as do the contents of preserve jars with metallic caps and the "soft drinks" vended in bottles with patent metal stoppers. Occasional ingestion of minute quantities of lead is probably a matter of little physiological importance, but since lead is a cumulative poison, frequent taking into the body of even very small amounts entails danger. Severe lead poisoning has been known to result from the habitual use of acid beverages contained in bottles with lead stoppers. Investigations made to determine the possible danger of poisoning from lead taken up from glazed and earthenware cooking utensils indicate that injury from this source is unlikely. The enameled ware in common use in this country is lead-free.