The Britsh Food Journal Volume 51 Issue 2 1949

Many changes in the law have occurred since the Sale of Food and Drugs Act, 1875, was placed on the statute book in an effort to regulate in some degree the supply of food. The battle to ensure that food should be of good quality, pure, wholesome and free from disease still continues, though the weapons used have changed somewhat from those early days, and the hands that wield them have been considerably strengthened by Acts which cover the ramifications of the public food supply in a more efficient manner than their predecessors. Despite all the experience gained over these many years of trial and error, the fact remains that the administration of the Food and Drugs Act, 1938, is still beset with problems, and the adulteration of food, either wilfully or through sheer ignorance, still continues. The maintenance of good health is brought about not only by a food supply of quantity, but also one of quality. The cost of providing and maintaining an efficient service for checking the purity of the nation's food is heavy, when one takes into account the money spent in maintaining and equipping departments for this purpose. This raises the question as to whether the effort is worth while and the results have justified the means in time and money expended. The answer is of course obvious. It is rather alarming to contemplate what would happen if no control existed and the zealous watch on food were relaxed. Especially is this so to‐day, when food is in short supply and buyers are not so particular with regard to quality as long as there is quantity. Does the average man‐in‐the‐street realise the steps taken by local authorities to protect his health and his pocket? He might occasionally see a report in the Press of a prosecution for food adulteration, but his mind travels no further than the immediate case in question. The work of officials in connection with food and drugs cannot be overestimated and it is to be hoped that new legislation which undoubtedly will be introduced in the years to come to meet the changing conditions will add strength to their activities in preserving the quality and standard of the people's food.