historyThe Public Domain Review1820 · London, England

In 1820 a London chemist exposed food adulteration and a lawsuit drove him out of England

the gist

Frederick Accum published A Treatise on Adulteration of Food and Culinary Poisons in London in 1820. It exposed common frauds: chalk and alum in bread, copper in pickles, and harmful additives in beer, wine and tea. He also named the companies involved, which made him many enemies. The book sold a thousand copies in its first month, but a lawsuit forced him to leave England the next year, and he ended his life teaching in Berlin.

so what

Accum is often considered the first to bring food safety to a wide public, and his work helped lay the groundwork for later food regulation. Adulteration scandals, such as the 2008 Chinese milk-tainting case, show the problem has recurred.

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