The State Chemist Finds Formaldehyde in Canned Meats
Washington's State Food Commissioner moves to curb the use of dangerous preservatives in industrial food production.
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According to an analysis made by Prof. Elton Fulmer, state chemist and professor of chemistry of the Pullman State Agricultural College, formaldehyde or borax has been discovered in canned meats sent out by the large western packing plants. The analysis was made at the request of State Food Commissioner McDonald, as a preliminary step to stopping the sale of deleterious foods. Something in the neighborhood of sixty cans were examined, all purchased from representatives of Spokane and Seattle companies, and all found to contain more or less of the two compounds. There is a question as to the injurious qualities of formaldehyde and borax in food supplies, some claiming that they are a benefit in the matter of digestion, while others dispute the same. In order, however, that the question may be left for the consumer to decide, Food Commissioner McDonald has issued a notice to all dealers requiring them to stamp upon all articles of produce the name of any preservative article contained in the package.
“In order, however, that the question may be left for the consumer to decide, Food Commissioner McDonald has issued a notice to all dealers requiring them to stamp upon all articles of produce the name of any preservative article contained in the package.”
This 1903 investigation into food purity predates the landmark 1906 Pure Food and Drug Act, highlighting an era where industrial food additives were essentially unregulated experiments on the public. Today, the debate has shifted from secret preservatives to the long-term health impacts of ultra-processed foods and supply chain transparency.
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