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

by Harvey Washington Wiley

(b) If they be falsely branded or labeled in regard to the contents of the packages.

(c) If they be falsely branded or labeled as to the place of manufacture or production.

(d) If they be forbidden entry to or be restricted in sale in the country in which they are made or from which they are exported.

3. A food product, in the absence of contrary judicial interpretation, will be deemed by the Department of Agriculture to be adulterated—

(a) If any valuable ingredient naturally present therein has been extracted.

(b) If a less valuable ingredient has been substituted therefor.

(c) If it be colored, powdered, or polished, with intent to deceive, or to make the article appear of a better quality than it really is.

(d) If it be a substitute for or imitation of a genuine article and offered under the name of that article.

4. Products will be deemed injurious to health in the absence of contrary judicial determination—

(a) If any substance, with the exception of the long-used, well-known condimental substances, viz., common salt, spices, sugar (sucrose or saccharose), wood smoke, and vinegar be added thereto for preserving, coloring, or other purposes, which is injurious to health, either as determined by actual experimental evidence or in the predominating opinion of health officers, hygienists, and physiological chemists.