CHAPTER I
How to Detect Food Adulteration
Adulteration when applied to foodstuffs is a broad, general term, and covers all classes of misrepresentation, substitution, deterioration, or addition of foreign substances; adulteration may be either intentional or accidental, but the housekeeper should be prepared to recognize it and so protect herself and her household.
Food is considered adulterated when it can be classified under any of the following headings:
DEFINITIONS OF ADULTERATION.—(1) If any substance has been mixed or packed with it so as to reduce or lower or injuriously affect its quality or strength.
(2) If any inferior substance has been substituted for it, wholly or in part.
(3) If any valuable constituent has been wholly or in part abstracted from it.
(4) If it consists wholly or in part of diseased or decomposed or putrid or rotten animal or vegetable substance, or any portion of an animal unfit for food, whether manufactured or not, or if it is the product of a diseased animal or one who has died otherwise than by slaughter.