British Food Journal Volume 27 Issue 3 1925 Available to Purchase

Whatever views may be held with regard to the question of the total prohibition or otherwise of chemical preservatives in foods, there can be little doubt that the broad theory underlying the recommendations of the Departmental Committee is perfectly, sound and consonant with the best interests of the public and the honest manufacturer. The use of chemical preservatives of any kind is undesirable, and if permitted at all, such preservatives should be restricted to substances which are not foreign to the human body. Referring to the various articles and letters which have recently appeared in The Times, Professor F. Gowland Hopkins, D.Sc., F.R.S., F.I.C., observes:—