British Food Journal Volume 68 Issue 6 1966

Most countries seek to impose control on the chemical treatment of both human and animal food. Some, such as the U.S.A., attempt it by highly detailed regulations, in terms most orthodox and almost psychically specific, which seem most complicated compared with our own simplified food ordinances; other countries, such as many of the newer states, treading cautiously in their virgin fields of law‐making, pass broad, enabling laws, leaving details to be filled in later. Although the object is the same in all countries, it is nothing short of amazing how the pattern of legislation manages to be so divergent, and applied for reasons that are not always apparent. In published regulations and laws, there would seem to be less intent on making a country's food exports conform to the legislative requirements of importing countries than in prescribing standards for its home products; the end results have produced food law chaos, rarely seen in other branches of law. A notable exception, the only one, to these irregular developments, and with particular reference to food additive control, are the common decrees and directives of the European Economic Community, representing the six Common Market countries. Its Council prescribes quality standards for individual foods, specific purity standards for preservatives and other additives which may be used for human consumption, and although this standardisation is only beginning, it deserves study, especially the manner in which the community regulations are enforced.